Gluten-free Mince Pies Recipe

Serves:

20 mins prep and 40 mins cooking time

Ingredients

For the mincemeat:

1 apple, grated
25g mixed peel
100g sultanas
50g raisins
50g cranberries
25g butter
50g light muscovado sugar
1 tsp mixed spice
50ml sherry or brandy

For the sweet pastry:

250g gluten-free plain flour
1 tsp xanthan gum
85g icing sugar
125g butter
1 egg

Method

1. Make the mincemeat by placing all the ingredients apart from the alcohol into a pan. Heat gently, melting the butter and bringing together all the flavours. Simmer for 10 minutes or until all the fruit is softened. Allow to cool, then stir in the alcohol. Reserve until needed. If you want to store it for more than a few days, place into sterilised jars, seal tightly, and store in a cool place.

2. Sift the flour, xanthan gum and the sugar into a mixing bowl. Cut the butter into cubes and rub in gently with your fingers until the mixture resembles breadcrumbs. Stir in the eggs and a little cold water (if needed) and bring together to form a dough. Wrap in cling film and chill for 30 minutes.

3. Pre-heat the oven to 180°C/350°F/gas mark 4.

4. Roll the pastry out, using a 2¼ inch straight edge round cutter. You will need 24 bases. Reserve the rest of the pastry for the tops.

5. Line the mini cake tins with the pastry bases, then place a teaspoon of the mincemeat into each one, then top with pastry tops using a 1½ inch round cutter, a pastry star cutter, or nuts.

6. Bake in the oven for 12–14 minutes or until the pastry is golden and cooked through. Leave in the tin for a few minutes before turning out. Cool on a wire rack.

Recipe provided by Coeliac UK. For further gluten-free recipes go to www.coeliac.org.uk/recipes

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