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.