Gluten-free Mince Pies
This festive mince pie recipe features a delightful blend of dried fruits and warming spices, encased in a buttery, golden pastry. The rich filling, soaked in brandy, marries perfectly with the flaky crust, making these mince pies a holiday favorite that can be enjoyed warm or cold. Perfect for sharing with loved ones and spreading holiday cheer.
— Constant Cookbook
Ingredients
- 100g/3½oz raisins
- 100g/3½oz sultanas
- 100g/3½oz currants
- 50g/2oz cherries (if you use dried cherries
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- ½ tsp ground mace
- 2 tsp ground cinnamon
- 50g/2oz vegetable suet
- ½ Bramley cooking apple
- 1 lemon
- 1 orange
- 120ml/4fl oz brandy
- 375g/13oz gluten-free and wheat-free flour with xanthan gum OR 200g/7oz chickpea (gram) flour with 175g/6oz rice flour
- 150g/5oz butter OR dairy-free margarine
- 1 egg
- caster sugar
Instructions
- Mix all the dried fruits with the spices and suet if you are using it.
- Put the apple, orange and lemon pieces in a food processor and purée.
- Add this mixture to the dried fruit along with the brandy or whisky.
- Mix well, cover and set aside for anywhere between two hours and 24 hours. Alternatively, you can place in sterilized jars and store for later use.
- To make the pastry, mix the flour and sieve into the bowl of a food processor.
- Cut in the butter or margarine and blend until it is forms crumbs.
- Add 8-10 tablespoons cold water. Mix to a dough and blend until it forms a ball.
- Remove from the processor and chill for 30 minutes.
- Pre-heat the oven to 180C/350F/Gas 4. Grease and flour your mince pie tins.
- Remove the pastry from the fridge, and roll out to a thickness of about 5mm. Cut the pastry in circles with a cutter slightly larger than the size of each pie, and line your mince pie tins with it, pushing the pastry up the edges.
- Spoon the mixture into each pie then rollout lids and top each pie, wetting the edges of the dough and pressing it together with your fingers.
- If you are using the egg, beat it in a bowl and brush the lid of each pie generously.
- Bake for around 20 minutes or until the pies are lightly browned and the pastry cooked.
- Remove from the oven and sprinkle with sugar if desired. Cool slightly before carefully lifting them out of the tins (running a sharp knife round the edges to loosen them helps) and cooling on a rack.
- When cold store in an airtight tin. Serve warm or cold.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 12
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