VERY Merry AIP Christmas Mince Pies
Prep time
Cook time
Total time
This recipe is AIP-friendly
Recipe type: Sweets
Serves: 20
  • 1¼ cups 'I Can't Believe it's AIP Christmas Mince' (20 Tablespoons)
  • 2 cups Otto's Cassava Flour
  • 1 Tablespoon coconut sugar
  • ½ teaspoon salt
  • 160g lard, rendered from happy pigs (ghee may be substituted if successfully reintroduced)
  • 6 - 8 Tablespoons iced water
  1. Sift your flour into the bowl of your food processor. Add sugar and salt. Pulse to mix.
  2. Roughly chop your lard into small pieces and add to the mixer. Pulse until the mixture resembles coarse bread crumbs.
  3. Sprinkle in the iced water, one tablespoon at a time, pulsing as you go. You should add enough water that the dough starts to leave the side of the processor,
  4. Wrap in parchment paper and pop into the fridge for at least twenty minutes, or until ready to make pies.
  5. Heat your oven to 200°C/400°F
  6. Carefully roll just over half of your pastry out until thin. I pop it between two pieces of baking (parchment) paper. Cut out 20 rounds to (almost) fit two 12-hole muffin tins and carefully line each. This can be done in two batches if you only have one muffin tin. If the pastry tears, use pastry off-cuts to seal.
  7. Place one tablespoon of Christmas mince into each pastry case. Press in lightly with your fingers.
  8. Roll the remaining pastry out, and cut out stars to fit as toppers. Pop a pastry star topper onto each pie.
  9. Bake for 30-35 minutes until the pastry is cooked and the mixture is bubbling.
  10. Remove from tin onto cooling rack.
Recipe by at