The most festive fodmap friendly mince pies

Nothing screams ‘Christmas!’ more than homemade mince pies. Even better if they’re gluten free and delightfully gut-friendly. Delicately buttery shortbread pastry with hints of lemon zest cutting through the sweetness of the mince filling, these mince pies would make anyone with IBS realise that Christmas is definitely NOT off the table. And the great thing is that you don’t even need to roll out the pastry!

Makes 12 mini mince pies

Gather

For the mince

1 ripe banana, mashed

40g raisins, finely chopped

25g dried cranberries, finely chopped

15g pixed peels, finely chopped

45ml water

1/2 tsp ground mixed spice

1 tsp xanthan gum

For the shortbread pastry

80g unsalted butter, room temperature

40g icing sugar

160g plain gluten free flour

1 tsp xanthan gum

1 tsp zested lemon

1/2 tsp vanilla paste

Method

1.) Pre-heat the oven to 150 degrees (fan). Place all the ingredients for the mince filling in a medium saucepan and place on a medium heat for 10 minutes, continually stirring so the mixture doesn’t burn.

2.) Once the mixture has thickened and darkened, leave aside to cool. For the pastry, begin mixing together the butter, flour and icing sugar until it turns into a crumbly consistency. Add the lemon zest, xanthan gum and vanilla paste and continue mixing using a spoon.

3.) With a pre-greased mini muffin tray, take a rough tsp of the pastry and flatten it into each pocket of the tray using your thumb to cover the base and edges evenly. Repeat this process 11 times.

4.) Fill each pastry base with a tsp of mince filling.

5.) For the star topping, take a ball of the pastry, flattening it with the palm of your hand. Use a star cutter to cut into the pastry. Repeat this process 11 times.

6.) Place in the oven for 20 minutes. Leave to cool before removing them from the tray.

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