Deep Filled Mince Pies
What would Christmas be without mince pies? Fortunately, I never struggle to find gluten-free mince pies in the supermarket, but trust me – you absolutely can’t beat making your own, especially when it comes to pastry. Feel free to use store-bought mincemeat from the supermarket , which speeds up the process massively – just ensure it's gluten-free.
Credited to: Becky Excell
Kcal:
Serves 12
40 mins prep
Ingredients
- 1 quantity of ultimate gluten free shortcrust pastry**
- Butter or oil, for greasing
- 1 medium egg, beaten
- Caster sugar, for sprinkling
For the mincemeat filling (or use store bought*)
- 200g raisins
- 150g currants
- 150g candied mixed peel
- 150g gluten free vegetable suet*
- 200g dark brown sugar
- 2 tsp ground mixed spice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Grated zest and juice of 1 lemon
- Grated zest and juice of 1 orange
- 1 cooking apple, such as Bramley, cored, peeled and finely chopped
- 50ml (generous 3 tbsp) brandy (optional)
Notes: *Search our Food and Drink Information for suitable products
Method
- For the mincemeat, combine all the ingredients except the brandy in a large, lidded ovenproof dish. Cover and leave to soak for at least 12 hours.
- Preheat your oven to 100°C fan / 120°C / 250°F. Transfer the mincemeat dish to the oven and cook for 2–3 hours, then give it a good stir and leave to cool. Once completely cooled, give it another good stir, then stir in the brandy, if using.
- Preheat your oven to 180°C fan /200°C / 400°F and lightly grease a 12-hole muffin or cupcake tin (pan). If your chilled pastry dough is quite firm, leaving it out at room temperature ahead of time is definitely advised. Remember not to excessively handle your dough as this will warm it up and make it more fragile.
- Place the pastry dough on a large sheet of non-stick baking parchment and roll out to a large rectangle, around 3mm (⅛in) thick. Use a 9cm (3½in) round cookie cutter to cut out 12 circles for the bases of your mince pies. Carefully ease them into the holes of the muffin tin, pressing them in gently.
- Spoon around 2 teaspoons of your mincemeat filling into each pastry case, level with the top of the case. Brush the edges of each pastry case with beaten egg.
- Re-roll the remaining pastry to a similar thickness as before. Use a 7.5cm (3in) round cookie cutter to cut out 12 lids. Carefully press the lids on top of the filled pastry cases to seal them, then brush the tops of each pie with a little more beaten egg. Generously sprinkle sugar on top of each mince pie, then, using a sharp knife, cut two small slits in the lid of each.
- Bake in the oven for about 20 minutes until the pastry is lovely and golden. Allow to cool before removing from the tin.
Hints and tips:
**Find the recipe on page 206 of Becky's recipe book "How to make anything gluten free" or search becky shortcrust pastry on coeliac.org.uk/recipes
