Gluten Free Mince Pies
This recipe is great for Christmas eve with a glass of mulled wine. This can serve 20 mince pies.
400 g gluten-free plain flour
2 tsp xantham gum
60g caster sugar -plus extra for sprinkling on top
200 g unsalted butter very cold
2 large eggs
3-6 Tbsp of ice-cold water
mincemeat homemade or store bought
1 additional egg to egg-wash.
To begin with preheat your oven to 180C Fan / 200C and lightly grease 2, 12 hole muffin tins.
Place your flour and xanthan gum into a large bowl and mix. Cut the cold butter into small cubes and rub it in to the flour and xantham until the mixture looks like breadcrumbs. Now stir in your caster sugar.
Beat the 2 eggs together in a separate bowl and gradually add them, add 3-6 Tbsp of water. Use a fork to bring it all together. It should form a ball and not be very crumbly. The ball might be a tiny bit sticky but very minimally.
Wrap your pastry in cling film. Place in the fridge for 30 minutes.
When your pastry is cold enough, roll it out either straight onto a floured work surface or a silicone mat. Roll it to about 3mm thick.
Use about a 9-10cm (circular or fluted circle) biscuit cutter to cut out the bases of your mince pies.
Carefully ease them into the holes, pressing them in gently.
Spoon about 1Tbsp of mincemeat filling into each hole, filling them safely below the top of the pastry case.
Re-roll the rest of your pastry to a similar thickness as before and cut out the lids for each mince pie and place ontop.
Brush with the egg wash and sprinkle the rest of the caster sugar.
Place in the oven for 15-20mins until golden brown.
Once cooked take them out of the oven and let them cool and then take them out of the tin. dust with icing sugar and enjoy.