Mince Pies

Gluten Free recipe

Christmas wouldn't be the same without mince pies.... try this gluten free recipe, your family won't even realise they're gluten free!

	40 minutes			15 minutes
Preparation Time			Cooking Time
	200°C/190°C Fan/400°F			14 Mince Pies
Oven Temp			Servings / Makes

Ingredients

Gluten Free Pastry:
225g/8oz Glutafin Select Multipurpose White Mix
1 x 5ml tsp Xanthan Gum
1 Lemon (grated zest and 1x 15ml tbsp juice of)
110g/4oz Butter (soft)
25g/1oz Caster sugar
1 Medium egg

Gluten Free Filling:
400g/14oz Gluten Free Mincemeat**
Topping:
1 x 15ml Milk
1 x 15ml tbsp Caster sugar
** Please refer to your Coeliac UK handbook for suitable Gluten Free brands

Method

 1. Prepare the gluten free pastry. Place half the weighed Glutafin Gluten Free Mix in a bowl with the remaining pastry ingredients and mix to a smooth paste with a fork. Work in remaining Glutafin Gluten Free Mix first with the fork and then by hand bring together to make a ball.

2. Knead on a work surface dusted with a little more Glutafin Gluten Free Mix. Divide into two. Roll out half and cut into rounds to line mince pie tins. Top with a generous teaspoon of mincemeat.

3. Brush around gluten free pastry rim with milk. Roll out remaining gluten free pastry and cut out lids using a smaller pastry cutter. Gently press edges together around mincemeat filling.

4. Brush with the remaining milk and cook until the pastry is golden in colour. Allow to cool in the tins for 5 minutes before gently removing and sprinkling with the caster sugar.

5. Store in an airtight container for up to 5 days. For best results warm gently before serving.

Gluten Free Wheat Free option: Use 225g/8oz Glutafin Gluten Free Wheat Free Multipurpose White Mix

The addition of Gluten Free Xanthan gum makes the pastry easier to roll out and handle. You will find it in the free from section of most supermarkets or readily available online.
 For an alternative gluten free filling top mincemeat with a small spoonful of cream cheese sweetened with icing sugar before covering with the pastry lid.

To Freeze: Freeze in an airtight freezer container. Defrost and warm in a medium temperature oven for 10 minutes before serving.