Food Allergy Mums’ Christmas mince pies

Food Allergy Mums’ Christmas mince pies

Food Allergy Mums’ Christmas mince pies

Serves Makes 18
Time Cooks In30 minutes plus chilling
DifficultySuper easy
Nutrition per serving Plus
  • Calories 127 6%
  • Fat 3.9g 6%
  • Saturates 0.7g 4%
  • Sugars 15.9g 18%
  • Salt 0g 0%
  • Protein 0.6g 1%
  • Carbs 23.4g 9%
  • Fibre 0.4g -
Of an adult's reference intake
Recipe From

Food Allergy Mums

By Food Allergy Mums
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Ingredients

  • 170 g gluten-free plain flour , plus extra for dusting
  • 85 g dairy-free sunflower spread
  • 2 tablespoons caster sugar
  • cold water
  • vegetarian mincemeat , to fill
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Recipe From

Food Allergy Mums

By Food Allergy Mums
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Method

  1. This pastry recipe makes quite a crisp biscuity pastry that is really delicious; it is not soft like the ready-made pastry you get with manufactured mince pies. Making pastry is very easy and takes moments. Just remember to keep the ingredients cool for success every time – you can always pop the dairy-free spread in the freezer for a while if it is very soft. We have also used jam as an alternative filling as we know it can be hard to find mincemeat without a ‘may contain traces of nuts’ warning which may not be suitable for some people with severe allergies.
  2. Place the flour and spread in a blender or food processor and pulse quickly until it looks like breadcrumbs.
  3. Tip the mixture into a bowl and stir in the sugar. Add a teaspoon of cold water and being bringing the pastry together with your hands into a ball. You will probably need between 1 teaspoon and 1 tablespoon of cold water to bring it together well. It should not be sticky. Add as little water as possible to give a short texture.
  4. Roll the pastry out on a flat surface, dusted with gluten-free flour and cut into circles using a fluted 6cm (2½ inch) cutter.
  5. Lift the pastry discs up carefully with a slice and place them into a muffin tray, gently pushing down with your fingers. Pop them in the fridge to chill for 30 minutes. Then preheat the oven to 220°C/200ºC fan/425°F/gas mark 7
  6. Bake the pastry cases in the oven for about 10 minutes until very lightly golden and sandy in texture.
  7. Spoon a generous teaspoon of mincemeat to fill the pastry case. You can leave them open or at this point pop a pastry lid or star shape on top. Then put back in the oven for a few minutes until the mincemeat starts to gently bubble or the pastry lid is a light golden colour.
  8. Remove the tray from the oven and transfer the mince pies to a wire rack, allowing them to cool fully before serving.
Recipe From

Food Allergy Mums

By Food Allergy Mums