Egg-free recipe for 4 - 8 people, takes only 20 mins; recipe has unsalted butter, flour, icing sugar, orange, mincemeat, ground almond, flaked almond, ground cinnamon, unsalted butter and brown sugar.
Gluten-free mince pies
Course: Egg-free
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Brown Sugar: 25g soft light brown sugar
- Orange: grated zest 1 orange
- Unsalted Butter: 125g unsalted butter, chilled and diced
- Ground Cinnamon: pinch ground cinnamon
- Ground Almond: 25g ground almond
- Flour: 200g gluten-free flour (we used Doves Farm), plus a little extra for rolling
- Flaked Almond: 25g flaked almond
- Icing Sugar: 1 tbsp icing sugar
- Mincemeat: 200g gluten-free mincemeat (we used Sainsbury's luxury mincemeat)
Directions
- To make the pastry, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the icing sugar and orange zest. Spoon in 4 tbsp water, mixing with a knife until the dough starts to come together. Knead lightly, flatten into a disc, wrap in cling film and chill for at least 30 mins.
- Heat oven to 180C/fan 160C/gas 4. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness. Using a 9-10cm fluted cutter, stamp out discs from the pastry. Re-roll any trimmings and stamp out more discs until the pastry is used up. Line two 8-hole muffin tins with the pastry discs, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth. Can be frozen, uncooked, in trays for up to 1 month.
- Combine the crumble ingredients in a small bowl, then sprinkle a little over the top of each mince pie. Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked and golden brown. Cool in the tins for 5 mins, then serve with brandy butter or creme fraiche.
