It is indeed the season to be joyful.
And there is no excuse required in this house, to eat and enjoy a gluten free mince pie. All the more when the pastry is a little thicker than normal and a little extra rich! For me, this newer gluten free recipe for pastry has a little extra melt-in-the-mouth experience and, and if you have some added festive spirit to hand, add this to your sweet Mincemeat for that added touch of indulgence. It’s Christmas after all, although I don’t need an excuse to eat mince pies any time of the year 😀😀😀
Yes, you can buy gluten free mince pies in the shops, yes the gluten free range is increasing, there is though, nothing like baking your own. It takes no more time to make or bake gluten free versus ‘normal’ and I’ll be honest, these taste great! So, go on, give it a go. What’s the worst that can happen??? 😀😀
Preheat your oven to gas 5, 200c fan, 215c
Have to hand you pastry topper cutter to hand (I used a Tala Christmas Tree one), an 8cm round cutter for the base and a deep 12 hole tray (used twice). This recipe makes about 18 mince pies.
70g ground almonds
310g gluten free plain flour
1 level teaspoon of xanthum gum
100g caster sugar
280g diced butter
540g gluten free Mincemeat
Alcoholic beverage of choice. Optional of course, but I’ve used Calvados, brandy and amaretto to make these mince pies.
Using a food processor, blend the ground almonds, gluten free plain flour, xanthum gum and sugar together for about 30 seconds until fully combined. Alternatively sieve the ingredients together over a bowl to mix them all together.
Then add the diced butter to the processor and blend on pulse until you have a mix that resembles fine breadcrumbs. No more than a minute. Alternatively rub the butter into the dry mix with your fingertips to reach the same state.
Crack the 2 eggs into a cup and lightly whisk with a fork.
Pour roughly 1.5 (save the other half as egg wash for the finished pie) of the egg mix into the flour and butter mix and blend together in the processor for about 20 seconds and then tip out on to the table top and bring together to form a dough. Or likewise, pour the egg mix into your bowl, if making by hand and again bring together to form a dough.
Let this dough rest a little in the fridge, wrapped in cling film, to firm the butter up, if nothing else. Otherwise the dough can get a little greasy.
Once the dough has rested for about 15 minutes, take it out of the fridge and unwrap it from the film. Place it on a lightly floured surface and roll out the dough to about 4mm in thickness.
You may need to gather and reform the dough and roll out again to get the right amount of bases and tops.
Cut out 18 rounds for the base and 18 toppers. Brush the inside of each pastry round with some of the remaining beaten egg.
Place the bases in the cake tray, pop in about 30g of Mincemeat into each base and splash on about a tablespoon or 2 of optional alcoholic spirits….. top with your pastry topper of choice, brush this with egg wash and place into the oven to bake for around 15 – 20 minutes or until lightly bronzed.
Remove from the oven and allow to cool, before removing from the tray and sprinkling with icing sugar and serving. If you need to bake the remaining batch of mince pies, repeat – and line, brush, fill, splash, top, brush and bake…..
Once fully cooled, these can be placed in a tub, placed into the freezer and kept for no more than a month. So if you need to bake ahead, now is the time.
Can be served warm with your favourite – brandy butter, brandy custard, or just warm and on their own.