Hurray! I love Christmas food and have no intention of missing out just because of some pesky gluten. So it’s about time for gluten free mince pies, I reckon. This isn’t a proper recipe really, it is just shortcrust pastry cases filled with pre-made mincemeat, but delicious all the same…
You can practically see the butter...
Directions
- Preheat the oven to around 180C.
- Use my general recipe for gluten free shortcrust pastry and add about a third of a cup of caster sugar to sweeten it, using a fork to mash the sugar into the chilled butter and then adding the flour and other ingredients afterwards.
- I also experimented a bit with this batch, adding the grated zest of one orange to the pastry for a bit of a Christmassy tang. Probably the zest of half an orange would be enough. Grate the very outer rind of the orange but don’t go down too far as the white pithy part can be quite bitter. Mix the zest thoroughly into the dry ingredients and then add the eggs and water to bring the pastry together.
- Roll out the pastry and cut out circles to fit into silicone muffin cases or a greased, moulded baking tin.
- Put a dollop of mince meat (from a jar, life’s too short) into each pie, leaving room at the top for a pastry lid.
- Cut out smaller circles for lids for the mince pies and press down the edges with a fork.
- Poke a hole through the top of each pie to allow them to cook evenly without popping.
- Cook for about 40mins at 180c or until the pastry has coloured slightly.
Then eat warm with a dollop of cream or (even better) fancy vanilla ice-cream. Divine!
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