Name: Gluten free mince pies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Shortcrust pastry:; 100g rice flour; 100g fine cornmeal (polenta); ½ tsp salt; 100g butter or dairy-free margarine; 1 egg, beaten; For the mincemeat:; 1 large apple; 150g mixed dried fruits; 50g muscovado sugar; 50 ml port; 50 ml apple juice; zest and juice of 1 mandarin; 1 tsp ground mixed spice; 1 tsp cinnamon; ½ tsp ground ginger; 2 balls of stem ginger in syrup, chopped (optional); ½ tsp vanilla paste; 50g nuts; 2 Tbsp orange liqueur

Gluten free mince pies

28 Dec 2015

by Dinna

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Background

These gluten free mince pies were a great success. I made some quick, rather boozy mincemeat the day before, which then lasted me another two weeks for making delicious treats - but you can use any other homemade or good quality shop-bought mincemeat for this. My shortcrust pastry actually worked and it's rather tasty! So if gluten is a problem for you - you can now enjoy mince pies during the festivities!

Ingredients

Shortcrust pastry:
100g rice flour
100g fine cornmeal (polenta)
½ tsp salt
100g butter or dairy-free margarine
1 egg, beaten
For the mincemeat:
1 large apple
150g mixed dried fruits
50g muscovado sugar
50 ml port
50 ml apple juice
zest and juice of 1 mandarin
1 tsp ground mixed spice
1 tsp cinnamon
½ tsp ground ginger
2 balls of stem ginger in syrup, chopped (optional)
½ tsp vanilla paste
50g nuts
2 Tbsp orange liqueur

Instructions

First make the mincemeat (if you don't have any): Peel and grate the apple. Put the sugar and apple juice in a large pan and heat it up. When the sugar has dissolved, add the grated apple and all other ingredients except vanilla, nuts and orange liqueur. Cook for 20-30 minutes until the fruits are soft and sauce becomes thick and sticky. Turn off the heat and add the remaining ingredients. Stir well, then transfer to a jar.
Sift the flour, cornmeal and salt into a bowl. Dice the butter and rub it into the flour with your fingers. When it resembles breadcrumbs add the egg and, using a palette knife, combine it into a dough. Knead it into a ball, wrap in cling film and chill until needed or at least 30 minutes.
Preheat the oven to 180°C.
Put the ball onto a lightly floured cold surface ( use rice flour!) then roll out the pastry to 3mm thickness - use a sheet of clingfilm under the rolling pin if it's too sticky.
Cut out 12 round shapes using a 7/8 cm cutter or a mug. Push these gently into a 12-hole tart or shallow muffin tin. Roll out the leftover pastry again and cut out more rounds or star shapes.
Fill the tarts with mincemeat, then cover them with the pastry shapes. Seal the pastry edges together. If you're using rounds,cut two little holes in the top to allow the steam to escape.
Bake for about 20 minutes.
Serve lukewarm with icing sugar dusted over them.