Great British Bake Off: pastry week 
Veg recipes from Jamie’s new book 
Seasonal vegetables and produce: month by month 
Jamie’s favourite vegetable curry recipes 
Easy & flavour-packed family vegetarian recipes 
Chipotle Chicken Tacos 
Jamieâs Xmas Sandwich Surprise! 
How to make pasta: Jamie & Buddy Oliver 
Chefâs Night for Josh Niland 
Veggie âsausageâ roll: Jamie Oliver 
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Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Food Allergy Mums’ Christmas mince pies
Food Allergy Mums’ Christmas mince pies
Makes 18
Cooks In30 minutes plus chilling
DifficultySuper easy
Nutrition per serving
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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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Method
- 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.
- Place the flour and spread in a blender or food processor and pulse quickly until it looks like breadcrumbs.
- 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.
- Roll the pastry out on a flat surface, dusted with gluten-free flour and cut into circles using a fluted 6cm (2½ inch) cutter.
- 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
- Bake the pastry cases in the oven for about 10 minutes until very lightly golden and sandy in texture.
- 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.
- Remove the tray from the oven and transfer the mince pies to a wire rack, allowing them to cool fully before serving.
