Gluten Free Mince Pies
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5 from 1 vote

Gluten Free Mince Pies

Crisp and crunchy pastry encases festive mincemeat in these Gluten Free Mince Pies. Go for a full pastry lid, dainty stars or a mixture.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Baking
Cuisine: British
Keyword: gluten free, gluten free baking, gluten free mince pie, gluten free pastry, mince pie
Servings: 12 Mince Pies
Author: Jane Saunders

Ingredients

  • 140 g Gluten free flour (plain, sieved)
  • Pinch salt
  • 1/4 tsp Xantham gum
  • 85 g Icing (confectionary) sugar (sieved)
  • 100 g Ground almonds
  • 150 g Butter (hard)
  • 2 Egg yolks (large, free range)
  • 18 tsp Mincemeat
  • Beaten egg

Instructions

  • Measure the flour, Xantham gum, salt, almonds and icing sugar into a medium sized mixing bowl
  • Cube the butter and add to the bowl then rub in with your fingertips. Reach to the bottom of the bowl to ensure all flour is incorporated and shake the bowl a few times so any large chunks of butter float to the top. Keep mixing until just combined and the mix starts to clump
  • Add the egg yolk and mix with a blunt knife. Tip the dough out and knead briefly. It will be sticky (see notes), so use a scraper to remove it from the work surface if necessary
  • When smooth shape into a ball and flatten to a disc approx 2 cm thick. Wrap in clingfilm and chill for 2 hours until very firm
  • Roll out to a thickness of 2mm on a floured work surface. It will be stiff for the first couple of rolls but soon softens. Keep your rolling pin lightly floured and turn the pastry a 1/4 turn frequently to prevent it from sticking to the work surface
  • Cut out 12 circles to line your pie tins and press gently into the cavities
  • Fill each pastry shell with 1 1/2 tsp mincemeat
  • Cut out 12 circles, stars or a mix and use to top the pies, using a little beaten egg to moisten the edges of the circles and tips of the stars. Press the tops gently onto the pastry case to seal the pastry tops and bases together
  • Cover with clingfilm and chill for 30 minutes. Meanwhile preheat the oven 175C/ 350F/ GM 4
  • Just before baking cut a slit into the fully covered pies to allow air to escape and brush the pastry tops with beaten egg
  • Bake for approx 20-23 minutes until crisp and golden. Allow to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely
  • Dredge with sieved icing sugar before serving

Notes

I recommend making this recipe by hand. I have not tried it out in a food processor, but my feeling is that it would be easy to overmix this pastry.