Gluten free mince pie recipe

I’m going to keep this brief as time is short in the run up to Christmas and just wanted to share this new recipe which works well. The result is slightly crumbly pastry and really delicious. This recipe fills a 12 cup baking tray with a little left over. The trick is not to make the pastry too thin, to prevent crumbling. I wonder if my dad will notice the difference?

IMG_20151222_194302

You will need…
230g of gluten free plain flour (I used Doves Farm)
1 tablespoon of maple syrup
75g ground almonds
120g butter
1 medium egg
350g mincemeat*

How to…

  • Mix together the flour, ground almonds and butter in a food processor until they look like breadcrumbs.
  • If you’re doing it by hand use your fingers to mix well. shaking the bowl as you go to get the larger lumps of butter to the top read to be mixed in with the rest.
  • Gradually add the egg and the maple syrup until completely combined.
  • Chill in the fridge in an airtight container for at least an hour.
  • Heat the oven to 180˚C/160˚C in a fan oven/Gas mark 5.
  • Roll onto a floured surface and use cutters to make the bases. gently pushing down into the cups,making sure there aren’t any cracks.
  • Give the mincemeat a good stir in a bowl.
  • Spoon on top of the bases and then use your cutters to make your your top crusts or shapes.
  • Bake in the oven on a middle shelf for 15-20 minutes.
  • Remove from oven, leave in the tray, remove once cooled as this will help prevent them breaking up!
  • Sprinkle with a little icing sugar.

*can contain gluten in the suet so check if you need to. I wanted to make my own, but run out of time, so maybe next year.

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