Gluten Free Mince Pies

I do love a mince pie!

And because I love a mince pie, I like to try them with various toppings so here I have created some gluten free recipes for mince pies using three different toppings – Viennese, Crumble (with or without custard!) and Frangipane (with or without Marzipan!!). All suitable for everyone to enjoy over the festive period.  I have also used my favourite local producer of all things jams, curds, chutneys & mincemeat. Mrs Darlington’s Mincemeat contains no gluten ingredients.

www.mrsdarlingtons.com

gluten-free-mince-pies

 

I could eat mince pies throughout the year, a bit like sprouts – we love them here! Besides you can’t beat the festive smell permeating through the house as these bake, it can’t be beaten……..

So,  the sweet pastry. One batch of this should make enough pastry for about 18 mince pies, using an 8cm round cutter, plain or fluted. And it is important to rest the pastry, so please allow the time.

200g Dove Farm Gluten Free Plain Flour
100g cold diced butter
1 1/2 tablespoons icing sugar
2 egg yolks
cold milk to mix
1/3 teaspoon xanthum gum
Firstly rub the flour and the butter together to form breadcrumbs, then mix in the icing sugar, egg yolks, and xantham gum together, this should start to form and bring the dough together, you will then need a few tablespoons of milk to bring the rest of the dough together. Knead this dough for a couple of minutes to ensure all the ingredients are bought together, then wrap in cling film or cover and rest in the fridge for 30 minutes.

 

For Viennese Mince Pies

250g soft butter
50g Icing sugar
200g Dove Farm Gluten Free Plain Flour
100g Dove Farm Rice Flour
1/2 teaspoon cinnamon
1/2 teaspoon vanilla essence
Beat all of these ingredients together to form a lovely dough and place into a large piping bag with a star nozzle.

Once the pastry has rested, roll out to your desired thickness and cut out the rounds using the cutter, place into your pastry tray and spoon in a tablespoon of mincemeat into each round. Then pipe the gluten free Viennese pastry on top of the mincemeat.

Bake in the oven at Gas 3, 160c for 30/35 minutes, or until golden brown.

For Mince Pies with a Crumble topping

This goes slightly outside of the ‘box’, as I bake the crumble first and sprinkle on top of the finished mince pie.

 

Using a food processor (or rub with your fingers) mix

100g Gluten free plain flour
50g butter
then mix in 40g caster sugar.
Place on to a lined baking tray and bake at Gas 4/180c for 8 – 10 minutes. It should come out golden, soggy and will have spread out. But allow this to cool and it will crisp up, allowing you to break up and form a lovely crumble topping.

Make the pastry as before, fill as previous with a tablespoon of mincemeat and bake these then for 15 – 18 minutes. When removed from the oven and cooled, sprinkle with the cooled and broken up crumble. This could then be served warm or warmed later to serve.

If you wanted to go crazy – once baked and cooled, spoon a little custard on top of the mincemeat before putting the crumble on top…delishious….

For Mince Pies with Frangipan

Gluten free Mince Pies with Frangipan

I also added a small 10p coin size piece of marzipan to each mince pie. Just because we love a bit of marzipan with our mince pies 🙂

Again make the pastry as previously, roll out and fill.

To make the frangipan

100g soft butter
90g caster sugar
2 lightly beaten eggs
1 teaspoon almond essence
100g ground almonds
Beat the butter and the sugar until light and fluffy, and then beat in the eggs a small amount at a time. Mix in the almond essence and then fold in the ground almonds. Once the pastry has been cut and filled, top with a small flat disc of marzipan (if desired) and then top further with a tablespoon of frangipan.
Bake in the oven for 20-22 minutes on Gas 4/180c

Gluten free mince pies

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