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Cranberry and marzipan mince pies

Name: Cranberry and marzipan mince pies
Yield: Serves 12
Cuisine: British recipes
Ingredients: 50g golden marzipan; 350g gluten-free mincemeat (from most supermarkets – check label for details); 35g cranberries, thawed if frozen; Icing sugar, for dusting; For the pastry; 75g dairy-free sunflower margarine; 50g golden caster sugar; 1/2 tsp vanilla extract; 1/2 tsp ground cinnamon; 150g gluten-free plain white flour; 50g fine cornmeal; 1 egg yolk

Published: 31 Dec 04
Updated: 18 Mar 24

Cranberry and marzipan mince pies for people with gluten, wheat and dairy allergies.

Easy
January 2005

Test kitchen approved

Serves 12
Ready in fifty minutes, plus chilling time

Cranberry and marzipan mince pies for people with gluten, wheat and dairy allergies.

Nutrition: per serving

Calories: 218kcals
Fat: 7g (1.5g saturated)
Protein: 1.7g
Carbohydrates: 38g (23.4g sugar)
Salt: 0.3g

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Ingredients

50g golden marzipan
350g gluten-free mincemeat (from most supermarkets – check label for details)
35g cranberries, thawed if frozen
Icing sugar, for dusting

For the pastry

75g dairy-free sunflower margarine
50g golden caster sugar
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
150g gluten-free plain white flour
50g fine cornmeal
1 egg yolk

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Method

Make the pastry. Beat together the margarine, caster sugar and vanilla until pale and creamy, then beat in the cinnamon, flour, cornmeal, egg yolk and 1-2 teaspoons of cold water until it comes together as a smooth dough. Wrap the dough in cling film and chill for 30 minutes.
Place the dough between 2 large sheets of cling film. Roll out to 5mm thick and remove the cling film. Use an 8cm plain or fluted biscuit cutter to stamp out 12 circles, then use the circles to line a 12-hole bun tin. Re-crumble any of the pastry trimmings and set aside.
Divide the marzipan into 36 equal-sized pieces and roll into small balls. Spoon a couple of teaspoons of mincemeat into each pastry case and scatter with the cranberries, marzipan balls and remaining pastry crumbs. Chill for 20 minutes.

Meanwhile, preheat the oven to 180°C/fan160°C/gas 4. Bake the pies for 25-30 minutes until golden. Cool slightly, then carefully remove from the tin. Lightly dust with icing sugar to serve.

Recipe from January 2005 Issue

Nutrition

Nutrition: per serving

Calories: 218kcals
Fat: 7g (1.5g saturated)
Protein: 1.7g
Carbohydrates: 38g (23.4g sugar)
Salt: 0.3g

delicious. tips

This recipe is suitable for people with gluten, wheat and dairy allergies. Gluten-free pastry can be tricky to use and very crumbly, so don’t worry if you have to press the pastry into the tin. Chilling the pastry for 30 minutes in the fridge will make it easier to use.