Fanfare please! I’m delighted to announce that the Allergy Baker from AllergyBakes will be sharing some of her favourite nut free recipes with Nutmums.com! All of AllergyBakes’ biscuits and cakes are made without dairy, eggs or nuts and are available to order online.
In the first of a series of recipe features, here’s the Allergy Baker’s tried and trusted mince pie recipe … that I’m assured even novices like me can make! (and given I’ve yet to spy a nut free box of mince pies in the supermarket, I think I will definitely be giving it a go).
If you have any questions (or suggestions!) about substitute ingredients or for other recipe ideas, please do post a comment below.
Happy baking! Louise
My mum’s mince pies
by the Allergy Baker
Here is a very simple recipe for mince pies, kindly given to me by my mum. My mum was adamant that my little one was going to taste her mince pies and all the other pies she makes. Luckily I left her to work out all her recipes using allergy friendly ingredients for us, including this one.
You can use this pastry for any type of pie or for jam tarts. We batch bake our jam tarts, mum makes around a hundred small ones at a time and freezes them. In terms of the mince meat, you need to shop around for a mince meat that suits your allergy restrictions. I use the home brand of a major supermarket , but I’ve also made my own a couple of times using the Delia Smith recipe in her recent Christmas book. It does work and can be adjusted again to suit the allergies you’re catering for.
Check your flour as well. So that I am never in doubt I use Dove’s Farm, it gives the best results by far.
All of the recipes we have created freeze well. That is one of the first things you learn when you’re looking after an allergic child. Being able to make a huge batch of biscuits/cakes/tarts and freeze them means you’re never at a loss as to what to feed them as treats, especially if you are invited to an impromptu get together.
So, get making pastry, it’s a very simple and therapeutic thing to do!
What you’ll need (Apart from scales and cutlery):
A tart tin holding at least 12 shallow tarts
A large bowl
A large chopping board
A rolling pin
Let’s start…..(Turn the oven onto 180 degrees C)
A tart tin which holds at least 12 small shallow tarts. I often use the greased paper that comes in the PURE sunflower spread tub. This is just so the pies don’t stick.
1lb Plain flour
Into a large bowl
(Apologies, my mum only works in pound and ounces)
This can either be PURE sunflower spread or TREX or any main brand of dairy/nut free spread
Cut up the fat:
With a knife. This is to help you with the rubbing in later
With clean cold hands:
Take the bits of fat in between your finger tips and rub it into the flour. If you shake the bowl occasionally the big bits of fat come back to the surface. Don’t overdo it or make it too warm. It needs to look like a bowl of crumbs
2tbsp Cold water
Give it a stir in, then get your hands back in and try and bring it together. My mum will laugh at the 2 tbsp bit. This is what recipe books always suggest you add. For us, you need much more, but just a word of caution, don’t add water too quickly, keep it nice and gradual otherwise it suddenly goes very wet.
Bring it together:
Until it holds together in a ball. Some people put their pastry in the fridge at this point. I don’t, but if your room is very warm it might be a good idea. Pastry likes the cold.
A nice large chopping board and a rolling pin. Sometimes I find it easier to use a little rolling pin and roll out a small bit of pastry at a time
A portion of the pastry (however much you think you can handle in one go). Get rolling until it is about 4mm thick. Add flour to either the board or the rolling pin if you think it’s sticking a bit, not too much. Keep moving the pastry a quarter turn as you’re rolling to stop it from doing so.
Circles of pastry with a round cutter, make sure it looks a sensible (Slightly smaller) size for your tart tin. Put them into the tin
1 tsp Mincemeat
To each tart
For 10 minutes or so until they look done. How do you know when they ‘look done’? Your first batch will be overcooked, your second batch will be undercooked then the rest will be perfect as you get used to your oven and how it bakes. Make a note of how long they take so you know for next time.
Bake many batches, let them cool and freeze in batches of 6 on greaseproof in polythene bags. Labelled with the date so you can eat them in order.
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Update – note from Louise (16 December 2013)
For the nut free mincemeat brands I have come across, see Found: nut free mincemeat.