Gluten-free mince pies

Name: Gluten-free mince pies
Total time: 40 min
Yield: 8
Cuisine: british
Ingredients: 75 g rice flour; 40 g tapioca or gluten-free flour; 40 g chickpea flour; 70 g unsalted butter chilled, plus extra for greasing; 1 vanilla pod; 1 lemon or orange; 4 tbsp sugar; milk for brushing; icing sugar to serve; 1 banana; 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)

With gluten-free mincemeat & zesty pastry

Gluten-freegf

“No one will know the difference with these gluten-free mince pies, filled with brilliant homemade mincemeat. ”

Serves 8

Cooks In40 minutes plus chilling and overnight soaking

DifficultyNot too tricky

Jamie Magazine Fruit Christmas British Desserts Snacks

Nutrition per serving

Calories 249 12%
Fat 8g 11%
Saturates 4.7g 24%
Sugars 26.5g 29%
Protein 2.8g 6%
Carbs 40.3g 16%

Of an adult's reference intake

Jamie Magazine

By Jennifer McLaughlin

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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, plus extra for greasing
1 vanilla pod
1 lemon , or orange
4 tbsp sugar
milk , for brushing
icing sugar , to serve
Fruit mincemeat
1 banana
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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Jamie Magazine

By Jennifer McLaughlin

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Method

To make the fruit filling, mash the banana and pop into a bowl with all the ingredients. 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. Cube the butter, then use your fingers to rub it in to form breadcrumbs. Split the vanilla pod and scrape in the seeds. Grate in the lemon or orange zest, then mix in the sugar.
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 180°C/350°F/gas 4, grease your pie tin well and take the fruit filling 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 to 20 minutes, until golden. Allow to cool before taking out of the tins. Once completely cooled, dust with icing sugar.