Jamie Oliver

Gluten-free mince pies

With lovely crumbly gluten-free pastry

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Gluten-free mince pies

Serves 8
Cooks In40 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    249
    12%
  • Fat
    8g
    11%
  • Saturates
    4.7g
    24%
  • Protein
    2.8g
    6%
  • Carbs
    40.3g
    16%
  • Sugar
    26.5g
    29%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Recipe From

Jamie Magazine

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Nutrition per serving
  • Calories
    249
    12%
  • Fat
    8g
    11%
  • Saturates
    4.7g
    24%
  • Protein
    2.8g
    6%
  • Carbs
    40.3g
    16%
  • Sugar
    26.5g
    29%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 75 g rice flour
  • 40 g tapioca , or gluten-free flour
  • 40 g chickpea flour
  • 70 g unsalted butter , chilled, cubed
  • 4 tbsp sugar
  • 1 vanilla pod , split, seeds scraped
  • 1 lemon , or orange, the grated zest of
  • 1 banana , mashed
  • 70 ml fresh orange juice
  • 1 good pinch of grated nutmeg
  • 1 good pinch of allspice
  • 1 tsp ground cinnamon
  • 2 tbsp golden syrup
  • 170 g raisins
  • 80 g dried apricots
  • 80 g dried sour cherries
  • 80 g dried cranberries
  • 80 g dried blueberries
  • 2 tbsp brandy , (optional)
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Method

Recipe by Jennifer McLaughlin

Craving a good gluten-free mince pie? Sorted. This recipe will give you enough filling for 16 pies, so store leftovers in a jar for up to a week in the fridge for a fresh batch later.


To make the fruit filling, pop all the ingredients into a bowl, mix well, and leave covered in the fridge overnight for the flavours to develop.

To make the pastry, mix all the dry ingredients together in a large bowl, then use your fingers to rub in the butter to form breadcrumbs. Mix in the vanilla seeds and lemon zest.

Add 2 tablespoons cold water to the mix, then quickly and gently work it into a dough. Wrap in clingfilm and chill in the fridge for 30 minutes.

Remove the pastry from the fridge. Place a large sheet of greaseproof paper in front of you, put the chilled dough on top, place another sheet on top and thinly roll out the pastry (this will stop you needing any more flour).

Preheat the oven to 180C/gas 4, grease your pie tin well and take the fruit out of the fridge. Cut out 12 pastry circles, big enough for your tin and 12 star lids (if you don’t have a star cutter, just make round lids).

Place a round in each of the pie moulds, before filling with the fruit and topping with a lid. Brush with a little milk to help them colour.

Bake for 15–20 minutes, until golden. Allow to cool before taking out of the tins. Once completely cooled, dust with icing sugar.

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