Without any preamble, if you’re gluten intolerant and love mince pies, this is the recipe for you!
See my recipe for easy suet-free, tangy Christmas mincemeat.
Or buy some. Better to bake with bought mincemeat than not to bake at all.
I’ve always thought that the only pastry worth using for mince pies is Paté Sucrée. This gluten-free version suits everyone – it’s sweet, bakes to a beautiful crisp and doesn’t crumble – what more could you ask for?
2 cups gluten-free baking mix (recipe and links for other options below)
90g (6 tbsps) room temperature butter (if salted you can exclude the extra salt below)
1 cup icing sugar (that’s confectioners sugar or powdered sugar )in some countries
1 large whole free range egg
1/4 tsp salt
A little cold water
Method – traditional (see food processor method below if you’re using one)
1/ Cream butter and sugar together until light and fluffy.
2/ Add egg and salt if you’re using it and mix.
3/ Sieve the gluten-free baking mix in and mix until it starts to clump. Stop mixing!
4/ Flour a work surface and tip the clumpy mixture out onto it.
5/ Start to gently pull the dough together into a ball. It may be too dry – don’t try too hard! If dry, sprinkle with a little water and keep working it very gently. When it’s almost, but not quite, right, I find the best way is to simply handle it with wet hands until it comes together.
6/ Knead very lightly to form a pliable ball.
5/ Pop in a covered bowl or a reusable container for an hour or two (I hate using cling film / plastic wrap unless I have to – and you don’t need to here). I’ve left my pastry overnight before – it works just fine.
Method – Food Processor
1/ Put flour, salt and sugar in the bowl and process for a few seconds.
2/ Cut butter into the bowl. Process briefly.
3/ Add the egg, process until the mixture starts to clump, then STOP!
4/ Proceed as from 4/ above.
This recipe does seem to go pretty hard in the ‘fridge. Panic not! Either leave it to return to room temperature before rolling and/or handle with slightly wet hands if it seems to be crumbly. It WILL return to its beautiful elastic state.
Roll as per any other pastry. For mince pies my preference is not to go too thin. This pastry is so good that you want a reasonable thickness to enjoy!
Bake your mince pies at 190°c t0 200°c, that’s about 375 – 400°f or gas mark 5/6. You know your oven best – so set at an appropriate level. They should take about 20 minutes.
Pour a glass of mulled wine and enjoy!
Gluten-Free Baking Mix
A mix of flours works best for pastry. You can buy some off-the-shelf baking mixes, or stir up a few of your favourite flours to make your own.
My off-the-shelf gluten free plain flour is rice flour, potato starch, tapioca and maize flour – it works pretty well.
You can try 2 cups brown rice flour (brown is way better than white), 2/3 cup potato starch flour, 1/3 cup tapioca flour and 2 ½ teaspoons (max) xanthan gum. Stir up really well, sieving is good. If you have a food processor, chuck it all in there and whizz it together.