I was diagnosed with Coeliacs Disease almost four years ago and although it is a big adjustment, you certainly learn to live with it. There are so many more Gluten Free options available in the shops now but with breads, pizza, pasta and pastries amongst my favourite foods, I have become quite the baker to ensure I don’t miss out on those!
Gluten Free pastry is renowned for being tricky to work with but with a little practice I have found that you really can’t tell the difference any more.
This recipe is for crumbly, sweet mince pies and makes between 12-15, depending on how big you want them to be.
350g Gluten Free plain flour [I use Dove Farm flour]
225g unsalted butter
100g caster sugar
260g mincemeat [More or less depending on how much filling you like – I use Robertsons mincemeat]
Icing sugar, to dust
Preheat the oven to 200C/180C [fan].
To make the pastry, first start by rubbing the butter together with the flour before adding the caster sugar and just a pinch of salt.
Knead the pastry into a ball, you may need to add a splash of water as Gluten Free pastry can get dry and pop it in the fridge for 30-60mins.
Line 15 holes of a cupcake tin, butter works just fine here and ensures the pastry won’t stick. Roll out half of the pastry and using a cutter for the bottom of the pies, place them in each hole of the buttered tin – be careful not to handle the pastry too much as it can get crumbly! Place a small tablespoon of mincemeat into each hole before rolling out the remaining pastry – you might need to use a slightly smaller cutter – and place on top of each pie. Press the edges together slightly and lightly brush each pie top with a little of the egg.
Place in the oven and bake for 20 minutes. Once done place on a baking tray – they might be easier to remove once they have cooled slightly. Once they have fully cooled, dust a little icing sugar and enjoy with a cup of tea!