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Gluten Free

Mince Pies (Gluten Free)

3.8/5 rating (8 votes)
  • Makes: 12
  • Prep Time: 15 mins
  • Ready in: 35-40 mins
  • Difficulty: Easy
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Mince Pies (Gluten Free)
 

There are numerous ways of making mince pies - in patty tins, on baking sheets and using shortbread, shortcrust or even puff pastry. My favourite method and, I think, the most delicious, is using patty tins and the pastry recipe below - they're crumbly, buttery and a perfect treat for teatime on Boxing Day.

Ingredients

  • 250g Gluten Free mince meat
  • 175g gluten free flour blend (rice flour blend see below)
  • ¼ tsp xanthan gum
  • 40g icing sugar
  • 75g baking margarine cold cut into rough pieces, or butter, colder the better
  • 1 medium egg, beaten
  • To Glaze
  • 1 egg beaten for glazing

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Method

For the Pastry

  • Measure the flour, xanthan gum, sugar and cold butter (or margarine) into a food processor and pulse until it looks like a fine powder. You can rub this in by hand, but it warms the mixture up and melts quickly, so you need to chill it before rolling.
  • Add most of the egg and pulse just until the mixture starts to hold together; in small clumps. For the lightest pastry, you are aiming for soft dough that holds together well, but is not wet.
    It’s easier to roll the pastry between two sheets of cling film: tip the pastry dough onto the cling film and then roll it to a disc.
    Chill the disc in the cling film, for about 15 minutes, until firmer but not rock hard. If you want to keep it longer, or freeze at this stage, warm the pastry to room temperature before using, or it will be too hard to roll.
  • Ready to roll: A cool room temperature is ideal for rolling this pastry; work quickly and lightly with the pastry dough. If your dough gets too sticky; pop it back in the fridge to chill for 10 minutes. If it’s too hard to roll and breaks; let it warm up a little. You can always smooth over the cracks with a little piece of dough or press together with fingers.

For the Mince Pies

  • Roll and cut out 12 slightly larger discs then line 12 shallow non stick patty tin (not a muffin tin) Brush the lip with beaten egg.
  • Fill with a generous spoon of GF mincemeat, and then cut 12 smaller lids.
  • Pop on and seal well, brush with beaten egg and then sprinkle over a little granulated sugar.
    Bake in a pre heated oven set to 190C gas 5 for 35-40 minutes.
  • Once cooked leave to cool for 15 minutes for attempting to remove from the tin.

Phil's Tips

White & Brown Rice Flour Blend

  • makes 500g
  • 175g mixture of half white rice flour with half brown
  • 175g potato starch
  • 150g tapioca flour/ starch
  • Sieve all the flours together very thoroughly and evenly, or put into a food processor and pulse until mixed.
  • Good for general baking, cake and sponge cake recipes where a lighter colour and more delicate, mild flavour are needed.
  • Make sure you use very fine milled rice flour and not a coarse grain to help avoid a gritty result.

Comments (1)

  • Kathy Hurrell

    Kathy Hurrell

    21 December 2017 at 09:14 |
    Hi Phil,
    We are living in Zambia, but spent 7 years in the UK during which time I was diagnosed with coeliac. I bought your book Seriously Good! gluten free cooking when I was in Cape Town, South Africa, on holiday and wanted to say how grateful I am to you. It is not easy to get hold of gluten free products here, particularly as the shops are a few hours drive away from us. But your recipes are so helpful and in particular your Gluten-free flour mix, and Moist fruit Cake recipe. At the moment I'm busy, obviously, with mince pies. Every time I pick up my recipe book, and pass on your name to others I think - thank you Phil.
    Kindest Regards,
    Kathy Hurrell

    reply

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