Nut free mince pies

Ren Behans nut free mince pies are made with an easy sweet short crust pastry and homemade mincemeat perfect for nut allergy sufferers or anyone whos not keen on nuts
By Ren Behan
Nut free mince pies
  • Rating:
  • Serves: 12
  • Cook Time: 15 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the mincemeat

  • 1 large Bramley apple, peeled, cored and chopped into small cubes
  • 1 orange, zested and juiced
  • 100 g vegetarian suet
  • 100 g raisins
  • 100 g sultanas
  • 100 g dried cranberries
  • 50 g dried apricots, chopped
  • 50 g mixed candied peel
  • 150 g light soft brown sugar
  • 2 tsp mixed spice
  • 75 ml brandy, or Cointreau

For the pastry

  • 500 g plain flour, plus extra for dusting
  • 110 g icing sugar, sifted
  • 250 g cold butter, diced
  • 2 large eggs, beaten
  • 1 tbsp milk, plus extra for glazing

Tips and Suggestions

Making your own mincemeat is very easy. You can double the quantities, transfer the mincemeat into sterilized containers and give as a homemade gift. If you can make the mincemeat in advance it will taste much better. Store in a cool, dark cupboard for up to 3 weeks.


1. For the mincemeat: Mix all the ingredients together in a large bowl and then transfer into sterilized jars if making in advance or set aside while you make the pastry.

2. For the pastry: Sieve the plain flour and icing sugar onto a large board and add the cubes of butter. Using your fingers, rub the butter into the flour and sugar until the mixture looks like fine breadcrumbs. Alternatively, you can pulse the flour, icing sugar and butter in a food processor. Add the beaten eggs and bring the mixture together until a dough forms. Add 1 tablespoon milk if you need any extra moisture. Wrap the ball of dough in clingfilm and leave it to rest in the fridge.

3. While the pastry is chilling, preheat the oven to 200C/180C fan/gas 6. Brush a 12-hole fairy cake tin with melted butter or spray with a little light oil.

4. Take the pastry out of the fridge and dust a board with a little flour. Roll out the pastry to the thickness of a pound coin. Use a 9cm cutter to cut out 12 circles of pastry. Place each circle into the tin and spoon in 1 heaped tablespoon mincemeat. Re-roll the pastry and use an 8cm cutter to cut out 12 lids.

5. Place a lid on top of each mince pie and carefully brush around the edge with a little water. Gently press the sides down so that the lids seal. Make a slit in the top of each mince pie to let the steam escape and brush the tops with a little milk. Bake for 15 minutes, until golden. Remove from the oven and take out of the tin as soon as possible, leaving the mince pies to cool on a wire rack. Serve with brandy cream or brandy butter.

For more festive inspiration, take a look at our Christmas recipe collection

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