These delicious mince pies, made with puff pastry, are gluten free and low FODMAP.

Emma's clementine and pecan puff pastry mince pies ingredients

300g clementines
100g dried cranberries
70g pecans
30g coconut oil
35g stem ginger, finely chopped
50g light soft brown sugar
1 teaspoon mixed spice
1/2 (half) teaspoon ground ginger
1/2 (half) teaspoon cinnamon
1/2 (half) teaspoon ground cloves
1 teaspoon vanilla extract or vanilla bean paste
1/2 (half) teaspoon almond extract
1-2 tablespoons whisky (optional)
400g gluten free puff pastry, defrosted. I use Genius ready-made but if you wanted to make it yourself Naomi Devlin has a great recipe in her book, River Cottage Gluten Free.
1 small egg
Brown sugar for sprinkling

How to make Emma's clementine and pecan puff pastry mince pies

To make the mincemeat:
1. Toast the pecans in a medium size pan over a low heat until just turning colour (7-8 minutes).
2. Once golden, allow them to cool and then roughly chop. Set to one side.
3. Peel the clementines and roughly chop the flesh.
4. Add the flesh to a medium saucepan along with the coconut oil, spices, brown sugar and stem ginger. Stir and simmer over a medium heat with the lid on for 15 minutes.
5. Add the cranberries and simmer with the lid on for a further 10 minutes.
6. Remove the pan from the heat and stir through the almond and vanilla extract, chopped nuts and (optional) whisky.
7. Allow to cool then decant into sterilised glass jars and store in the fridge until use.
To make the mince pies:
1. Preheat the oven to 200c/180 fan/gas mark 6. Lightly grease a 12 hole fairy cake tin and dust with a little gluten free flour. Line a flat baking tray with baking parchment.
2. Roll out your flour on a lighly floured surface until 1/2 (half) cm thick.
3. Cut out 12 circles using a pastry cutter or glass that is bigger than the holes in your cake tin. You want the pastry to come up over the sides of each one just slightly.
4. Cut out 12 slighly smaller circles and put to one side.
5. Line your cake tin with the bigger circles of pastry and fill each one with a spoonful of mincemeat. Squeeze in as much as you can without the filling going to bubble out!
6. Brush the edges of the pastry with a little beaten egg and press on the smaller circles of pastry, sealing round the edges.
7. Place your lined baking tray over the fairy-cake tin and flip upside down. The pies should slip out of the tin, leaving you with 12 mince pies on the baking tray.
8. Press each one around the edges to make sure they are well sealed and cut a little cross in the centre of each.
9. Brush them with more of the beaten egg and sprinkle them liberally with the brown sugar.
10. Bake for 20 minutes, or until golden and puffed up.
11. Allow to cool a little and then serve with a dusting of icing sugar and a dollop of whisky butter.

Specialising in low FODMAP recipes, Emma Hatcher is a food and lifestyle blogger and founder of She can't eat what?!.