Mince Pies
Servings: 12 pies
Ingredients
- 300 g gluten free plain flour
- 1 and 1/2 teaspoons xanthan gum
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 175 g dairy free butter block *See FAQs
- 2 medium eggs (1 for the pastry and 1 for an egg wash)
- 4 tablespoons cold water
- 1 jar mincemeat
- Icing sugar (to dust, optional)
Instructions
- To a large mixing bowl add plain gluten free flour, xanthan gum, sugar and salt. Mix well.
- Add your cold cubed butter and rub in with a fork until it starts to look like breadcrumbs.
- Add 1 egg and mix in using a table knife.
- Add water 1 tablespoon at a time and mix well until it starts to form a dough.
- Turn out onto a floured surface and knead until smooth. Wrap in clingfilm and leave in the fridge for atleast an hour.
- After an hour preheat your oven to 180°C and remove the pastry from the fridge. Set aside a third of the mixture and roll out the remaining two thirds on a floured surface until it's about 1cm thick.
- Cut out 12 circles (larger than your cupcake tin) and press the circles into your cupcake tin, ensuring that you press the pastry up the side of the tin.
- Spoon around 1 tablespoon of mincemeat into each of the unbaked pastry cases.
- Roll out the remaining third of pastry on a floured surface and use a star cookie cutter to cut out 12 stars. Place the stars on top of the mincemeat and brush with the remaining beaten egg.
- Bake in the oven for around 25 minutes, until golden brown. Dust with icing sugar.