Gluten-free mince pies
If you're not able to eat gluten, the number of festive treats you can enjoy seems pretty limited – but what's Christmas without a mince pie? These gluten-free beauties are the masterpiece of recipe writer Pippa Kendrick, who's suffered from food allergies all her life. There are lots of other tempting allergy-friendly recipes on her blog, too, including Christmas cookies, alternative cakes and party food, so there's no danger of you, or a gluten-intolerant guest, missing out!
- FOR THE PASTRY:
- 225g Doves Farm gluten-free plain flour http://bit.ly/VfSCdQ
- ½ tsp xanthan gum
- 60g Sainsbury’s dairy-free margarine http://bit.ly/Zor66t
- 60g vegetable shortening
- 2 tbsp caster sugar, plus extra
- a small jar of your favourite mincemeat
- Preheat the oven to 190°C, fan 170°C, gas 5.
- Put the flour, xanthan gum, margarine, vegetable shortening and sugar in a food processor and pulse until the mixture resembles breadcrumbs.
- Add 2 tablespoons of cold water, pulsing as you go, until the mixture begins to form a dough. You may need to add a third tablespoon of water.
- Tip the dough into a bowl and, using your fingertips, pull it together to form a ball.
- Knead the pastry for a minute or so until smooth and elastic to the touch.
- Shape the pastry back into a ball and place it between two large layers of clingfilm or baking paper.
- Roll the pastry out to about 5mm thick. Peel off the top layer of clingfilm or baking paper and use a round cutter to cut out the twelve cases.
- Carefully fit the pastry rounds into a 12-hole muffin tray, then roll out the remaining pastry and cut out the pie lids.
- Spoon the mincemeat into the pie cases (two teaspoons in each should do it), then place the pastry lids on top of the pies, gently crimping the edges to seal.
- Bake in the oven for 20 minutes until the pastry is light and crisp (it won’t colour much).
- Remove from the oven, scatter over a little extra sugar and leave to cool.