Last minute decision to make more mince pies on Christmas Eve. I am making them for my daughter who is celiac. My biggest issue is always the gluten free pastry; I’ve just never found a recipe that works and tastes great.
This Christmas I decided not to bother even trying and so bought pre-made, pre-rolled pastry; however it was so tough I couldn’t eat it. Such a waste of ingredients. I’d used my Home-made Christmas Mincemeat to fill them but they just had to go in the bin, the pastry was just aweful.
So this morning I searched the Internet for ideas to make GF pastry and came across “My Gluten Free Guide” by Laura Strange .
Well I made the pastry just as explained by Laura and it is actually amazing! The best GF pastry I’ve ever made.
You can find the original recipe here https://www.mygfguide.com/easy-gluten-free-shortcrust-pastry-recipe/ . You should look her website up, she has some fabulous ideas and I cannot wait to try some of them.
Gluten Free Mince Pies
Shortcrust pastry pies with homemade mince meat
- 140 gm plain gluten free flour
- 1/2 tsp xanthan gum
- 1 tbsp caster sugar
- 70 gm unsalted butter very cold
- 1 large egg
- 2 tbsp water
- 1 jar mincemeat shop bought or homemade
Make the pastry
Place flour, xanthan gum and sugar into a bowl.
Grate the butter into your flour using the large side of the grater.
Gently coat the butter in flour by mixing around using a fork.
Using your hands, gently rub the butter fully into the dry mIxture so it resembles breadcrumbs.
In a separate small bowl, beat the egg and add about half of it to the mixture and stir through, using a fork trying to distribute throughout the mixture.
Add a tablespoon of water and using your hands, bring the mixture together to create a smooth dough. If it is still crumbly then add a little more water, no more than a tablespoon.
Place the dough on a large rectangle of grease proof paper and press down slightly. Fold the grease proof paper over the top so your pastry is enveloped inside. Place in the fridge for 30 minutes.
Make the pies
Pre-heat oven on 180 degrees or gas 4.
Roll out the now chilled pastry on a floured board to about 4 to 5 mm thick.
Cut out 10 x 8cm rounds and 10 x 6cm rounds. Place the larger ones in the patty pan, being careful not to break them.
Into each pie, place about a dessert spoonful of mincemeat mixture.
Pop the smaller round on top.
Use the remainder of the egg to brush over the pies and sprinkle a pinch of caster sugar on top.
Place in the oven for about 20 minutes or until they are golden.
Nutrients per pie
Calories 177, Fat 7.5 g, Carbohydrates 25 g, Protein 1 g