Christmas Recipes: Gluten Free Mince Pies

Gluten free is becoming more and more popular. Some people are going GF as a dietary choice or to have something to hashtag on Insta, and some people are actually real gluten free-ers. I’ve a mate who is a real gluten free-er, and she was saying she hadn’t appreciated mince pies enough before she had had to stop eating anything with gluten in it, so that got me thinking. Surely gluten free pastry can’t be that difficult to make, can it?! Plus, I’ve just made more than enough mincemeat to feed an army, so I need to do something with it. You can find my recipe for homemade mincemeat here on my blog, it’s so yummy and it will beat any shop bought version hands down, and it’s simple to make too.

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So, I got Googling and I found a few recipes for gluten free shortcrust pastry. They were all much of a muchness, with xanthan gum cropping up in all the recipes I read through. I got some gluten free flour, which, by the way, is the weirdest thing to touch ever; it feels like cornflour when you touch it and it made my insides feel uncomfortable when I was rubbing it into the butter.

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In the end, I decided to follow the gluten free shortcrust pastry recipe from the Tesco website, and you can view the original here. The reason I chose this one was because it got 5 stars, whereas others had got 4.2’s and the like. Moi being moi, I changed the recipe a little bit, as you know, I find it impossible to follow a recipe to a letter. I added some lemon zest to the pastry because no Christmas recipe is complete without some sort of zest.

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I like a mini mince pie, and for multiple reasons; they look super cute, people will be really impressed at their miniatureness and you can have more than one and not even feel remotely guilty about it.

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Ingredients:

  • 225g gluten free white flour
  • pinch of salt
  • 1 tsp xanthan gum
  • 110g cold butter, cut into small chunks
  • 1 tbsp caster sugar
  • 1 egg

 

Method:

  1. Weigh the flour into a large bowl and add the salt, xanthan gum and sugar.
  2. Tip in the butter and, using your fingers, rub the butter and flour mixture together until the mixture resembles breadcrumbs.
  3. Add the egg and combine until you have a smooth ball of pastry. If the mixture is dry and crumbly, add a teaspoon of water at a time until your pastry forms a smooth ball.
  4. Wrap your pastry in cling film and refrigerate for 30 minutes.
  5. Preheat your oven to 170°
  6. Flour your surface (making sure you use your gluten free flour) and roll out the pastry until it’s about the thickness of a £1 coin. As I was making mini ones, I rolled it out even thinner than this, but for a normal sized pie, the thickness of a £1 coin will be about right.
  7. Grease the pie tin you are going to be using, and cut out rounds of pastry and press them evenly into the tins.
  8. Place a spoonful of mincemeat into the pastry. For my mini ones, I used a teaspoonful of mincemeat. For larger ones, it will be about a dessertspoonful.
  9. Cut out the stars to top your mince pies, and place them on top, pressing them down slightly to secure them.
  10. Brush the tops of the mince pies with a splash of milk to give them a bit of a sheen and place them in the oven for 15-20 minutes, until they are golden brown.
  11. Leave them to cool for a bit in the tin and then remove them to a rack to cool completely. Dust them with some icing sugar before you serve them, and I promise, everyone will have more than one!

 

I found it was a little difficult to handle the gluten free pastry in the beginning; it was cracking when I was trying to put it in the tin. After I’d kneaded it a bit more and re-rolled, I found it much easier to handle – so, I would suggest giving it a little bit more of a knead than you would your usual pastry, before you start rolling it out. I shaped the pastry slightly before I pushed it into the moulds, to try an combat a bit of the cracking – which worked quite well.

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You could put proper tops on the top of your pies if you wanted, but I prefer the stars. This is mainly because I can never manage to keep the mincemeat inside the pies when they have a lid on, and it always seems to sort of explode everywhere and look like a complete brown car crash on the plate (yuck). The stars resolve that issue, and they look nice and festive as well.

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If you make them, I’d love to hear how they go!

 

Bonnie

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