Gluten-free mince pies
- Preparation and cooking time
- Total time
- plus chilling
- Easy
- Makes 15
Skip to ingredients
- sunflower or vegetable oil
- 2 tbsp bourbon
- 50g pecansroughly chopped
- 550g mincemeat
- 3 egg whites
- 150g caster sugar
- 1 tsp cornflour
- 1/2 tsp vanilla extract
GLUTEN FREE PASTRY
- 250g rice flourplus extra for rolling
- 50g tapioca flour
- 50g potato flour
- 25g icing sugar
- 225g cold salted buttercut into small cubes
- 2 tsp ground cinnamon
- 1 tbsp xanthum gum
- 1 egg yolk
Nutrition: per serving
- kcal383
- fat17g
- saturates8.1g
- carbs52.2g
- sugars33.7g
- fibre1.9g
- protein2.9g
- salt0.3g
Method
step 1
Put the flours, icing sugar and butter cubes into a food processor and pulse until you can’t see any lumps of butter.
step 2
Pulse in the cinnamon and xanthum gum, then add the egg yolk plus 1 tbsp of water. Pulse again until the pastry starts to clump together into a ball – if it’s still too dry to do this, pulse in another tsp of cold water at a time.
step 3
Tip the dough out and shape into a disc, then wrap in clingfilm and chill for 30 minutes.
step 4
Lightly brush 15 holes of regular muffin tins with oil (you can make it in two batches if you just have one 12-hole tin). Use as little extra flour as you can to roll out the pastry. Knead the pastry a little first so it can roll – it’s much more forgiving that way. Roll out
the pastry to the thickness of a £1 coin, then use a 9-10cm round cutter to cut out 15 circles in total – you can re-roll the trimmings as much as you like as there’s no gluten to toughen the pastry.step 5
Push each circle into a hole to line the base and sides, then pop back in the fridge to chill for another 30 minutes.
