Gluten Free Mince Pies
This simple recipe doesn’t include suet in the recipe as it can contain gluten, however it’s just as tasty! Store any unused mincemeat in a sterile jar for up to six months.
16 people
25 minutes
35 minutes
Ingredients
Mincemeat:
-
100
g
Caster Sugar
-
2
tsp
Mixed Spice
-
2
tbsp
Sherry
-
200
g
SuperValu Brown Sugar
-
450
g
SuperValu Cooking Apple
peeled and grated
-
500
g
SuperValu Frozen Mixed Berries
currants, sultanas and raisins
-
60
g
SuperValu Goodness Prunes
pitted and chopped
-
1
-
SuperValu Lemon
juice and zest
-
1
-
SuperValu Orange
juice and zest
Pastry:
-
50
g
Caster Sugar
-
1
-
Fresh Egg
beaten
-
0
-
Fresh Egg
1 SuperValu egg beaten mixed with 1 tbsp milk
-
225
g
Gluten Free Self-Raising Flour
-
100
g
SuperValu Butter
cubed
-
60
ml
Water
if required
-
1
tsp
Xanthan Gum
Method
- Place all the mincemeat ingredients together in a bowl and stir and allow to soak overnight.
- Preheat the oven to 200°C/400°F/Gas Mark 6. Sift the flour, xanthan and salt into a large bowl.
- Add the butter and sugar, and using your fingertips rub together until it forms crumbs.
- Add the beaten egg and a little cold water (if required) and stir until the mixture comes together to form a dough.
- Wrap in some clingfilm and place in the fridge for 30 minutes.
- Roll the pastry onto a lightly floured surface and using a 6cm cutter, cut 18 discs and place into a lightly greased muffin tin.
- Add a spoonful of mincemeat to each case, be careful not to overfill or it will spill over during cooking.
- Roll out the remaining pastry and cut out a further 18 discs, and place onto the mincemeat.
- Seal with a little water and brush with some egg wash. Using a shape knife pierce the upper crust to allow steam to escape.
- Place in a preheated oven for 25 minutes, then remove from the oven and allow to cool in the muffin tray before removing.
- Serve with some freshly whipped cream.
