christmas mince pies – gluten free

christmas mince pies - gluten free
Yields 12
buttery short melt in the mouth pastry filled with a sweet fruit mince and it is all gluten free.
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Prep Time
40 min
Cook Time
15 min
Prep Time
40 min
Cook Time
15 min
Ingredients
  1. 115g rice four plus extra for dusting
  2. 55g tapioca plour
  3. 55g ground almonds or almond flour
  4. ½ teaspoon xanthan gum
  5. ½ teaspoon mixed spice
  6. finely grated zest of a lemon
  7. 2 tablespoon light brown sugar
  8. 115g butter diced
  9. 1 egg
  10. beaten egg or milk to glaze
  11. icing sugar for dusting
Instructions
  1. Preheat the oven to 180º C.
  2. Place all the flours into a food processor with the ground almonds, xanthan gum, lemon zest and the sugars and give it a quick blitz. Add the butter and the egg, and blitz until the flour crumbs come together into a dough. As soon as it comes together stop the processor and remove the dough. Press it onto a disk, wrap in cling film and allow to rest in the fridge for 10 minutes.
  3. Dust your counter surface with rice flour and roll ½ the dough out until it is about 2cm thick. Use a cutter according to the size of your muffin/mini tart tray, usually a 6cm cutter, and cut out rounds of pastry.
  4. Grease your muffin tray and carefully place each pastry circle into a muffin hole. The pastry may break, you can simply patch it with a small piece of dough. Re-roll the offcuts until the tray is full. Use up the other half of the dough as well. The offcuts are good for the star-shaped top of each pie.
  5. Fill each pastry case with a teaspoon of fruit mince, being careful not to over-full each one as it tends to bubble up and overflow which make them difficult to remove from the tray once cooked.
  6. Use a star cutter, a little smaller then the round cutter, to cut out the tops and gently place on top. Brush with your egg glaze or milk using a pastry brush and pop in the oven for 15 minutes until golden and bubbly.
  7. Allow them to cool a little in the tray before removing as the gluten free pastry is very delicate when warm.
  8. Once cooled dust generously with icing sugar and a little christmas sparkle glitter and gobble away.
Adapted from Amanda Higgins
Adapted from Amanda Higgins
Amanda In The Kitchen http://www.amandainthekitchen.com/

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