Gluten-Free Mince Pies
A festive favourite made gluten-free, these mince pies feature a buttery, crumbly shortcrust pastry filled with spiced mincemeat. Perfect for Christmas gatherings and celebrations.
Equipment
- Large mixing bowl
- Rolling pin
- Muffin tin
- Round pastry cutters (9cm and 6.5cm)
- Pastry brush
- Cheese grater
- Cling film
Ingredients
- 170 g gluten-free flour blend e.g., FREEE
- 110 g unsalted butter cold and grated
- 1 tsp xanthan gum
- 1 large egg beaten
- 1-2 tbsp cold water
- 411 g jar mincemeat or homemade
- 1-2 tbsp milk for brushing
- 1 tbsp granulated sugar for topping
Instructions
- Prepare Pastry: In a large bowl, sift the gluten-free flour and xanthan gum. Add the grated cold butter and rub it into the flour until it resembles breadcrumbs.
- Form Dough: Stir in the beaten egg and gradually add cold water, mixing until the dough comes together. Avoid overworking the dough. Wrap in cling film and chill for 30 minutes.
- Roll and Cut: Preheat the oven to 180°C (350°F). Lightly flour a surface and roll out the chilled dough to about 3mm thickness. Use a 9cm cutter to cut 12 rounds for the bases and a 6.5cm cutter for the tops.
- Assemble Pies: Gently press the pastry rounds into a greased muffin tin. Spoon 2 teaspoons of mincemeat into each case, ensuring not to overfill. Cover with the smaller pastry rounds or star-shaped cutouts.
- Seal and Bake: Press the edges lightly to seal. Brush the tops with milk and sprinkle with sugar. Bake for 15 minutes, or until golden brown.
- Cool and Serve: Allow to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.