If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
This recipe makes 14 buttery mini mince pies, perfect for an afternoon treat. In addition, they can be frozen right up until you need them, which helps to beat the Christmas dash.
225g Glutafin Gluten Free Select Multipurpose White Mix
110g butter, slightly softened
1 medium egg, beaten
1 tbsp. cold water
25g caster sugar
400g sweet mincemeat, gluten free*
10 – 15g caster sugar to sprinkle on the top of the pies
1 x 15ml tbsp. milk (optional)
* Refer to Coeliac UK handbook
1. Prepare the pastry. Place half the flour mix in a bowl with the butter, beaten egg and water, using a fork mix together.
2. Add the remaining flour mix and bring together, firstly with the fork and then bringing into a ball using your hands.
3. Knead on the work surface lightly dusted with flour mix and knead for one minute. Place in cling film or grease proof paper and chill for 30 minutes. Divide dough into two. Roll out half and cut into rounds to line the mince pie tins. Top with a generous teaspoon of mincemeat.
4. Preheat oven 190°C/170° Fan/ Gas mark 5
5. Brush around the pastry rim with milk. Roll out the remaining pastry and cut out lids using a smaller pastry cutter. Gently press edges together around the mincemeat filling.
6. Brush the lid of each pie with the remaining milk and sprinkle with caster sugar, cook until the pastry is golden in colour. Allow to cool in the tin for 5 minutes.
7. Store in an airtight container for up to 5 days. For best results warm gently before serving and sprinkle with caster sugar or icing sugar.
225g Glutafin Gluten Free Select Multipurpose White Mix
110g butter, slightly softened
1 medium egg, beaten
1 tbsp. cold water
25g caster sugar
400g sweet mincemeat, gluten free*
10 – 15g caster sugar to sprinkle on the top of the pies
1 x 15ml tbsp. milk (optional)
* Refer to Coeliac UK handbook
1. Prepare the pastry. Place half the flour mix in a bowl with the butter, beaten egg and water, using a fork mix together.
2. Add the remaining flour mix and bring together, firstly with the fork and then bringing into a ball using your hands.
3. Knead on the work surface lightly dusted with flour mix and knead for one minute. Place in cling film or grease proof paper and chill for 30 minutes. Divide dough into two. Roll out half and cut into rounds to line the mince pie tins. Top with a generous teaspoon of mincemeat.
4. Preheat oven 190°C/170° Fan/ Gas mark 5
5. Brush around the pastry rim with milk. Roll out the remaining pastry and cut out lids using a smaller pastry cutter. Gently press edges together around the mincemeat filling.
6. Brush the lid of each pie with the remaining milk and sprinkle with caster sugar, cook until the pastry is golden in colour. Allow to cool in the tin for 5 minutes.
7. Store in an airtight container for up to 5 days. For best results warm gently before serving and sprinkle with caster sugar or icing sugar.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.