Mince pies (gluten free)
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Mince pies (gluten free)
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These mince pies might be a little crumbly, but they are full of fantastic festive flavor and gluten free too.
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Ingredients
- 4 oz butter 110g, 1 stick, cut into chunks, unsalted
- 1 cup chestnut flour 110g
- ½ cup almond flour 56g, ground almonds
- ⅔ cup rice flour 90g
- 2 tablespoon water
- 1 egg or 2, if needed, yolk
- mincemeat see separate recipe, I quantity
Instructions
- Preheat oven to 400F/200C.
- Making the pastry is easiest in a food processor. Place the three flours and the butter in the food processor and pulse until like fine breadcrumbs.
- Add the water and egg yolk(s) and pulse until mixed. It will probably still be crumb-like.
- Remove dough from mixer food processor and bring together into a ball, needing together a little.
- Roll out dough on a lightly floured surface (using rice flour), to a fairly thin thickness - only around ¼in/2mm. Cut circles in the dough bigger than your tin holes so that when you press it in to the tin, it fills to the top. You may find the circles crack as you fill the tin - if so gently press the dough together to seal the holes.
- Fill the cases with mincemeat, filling fairly full, then top the pies with either a smaller circle, star, or decorative lattice, sealing down at the edges and cutting a small vent in the top if covering completely.
- Bake in oven for around 10-15mins until gently golden.
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