Gluten-free mince pies
Makes 15
Easy
Total time:
plus chilling
Just because you're gluten free doesn't mean you have to miss out on all the Christmas fun. These boozy Bourbon mince pies with meringue tops don't compromise on flavour or texture
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- 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.
