Nut, gluten and dairy-free mince pies

Nut, gluten and dairy-free mince pies
  • Serves icon Makes 24
  • Time icon Takes 30 minutes to make, 15-20 minutes in the oven, plus chilling and cooling.

There’s no need to miss out on mince pies because of food allergies. This Christmas dessert is gluten-free, dairy-free and nut-free.

Nutrition: per serving

Calories
185kcals
Fat
7.8g (1.4g saturated)
Protein
2g
Carbohydrates
27.4g (15.3g sugar)
Salt
0.2g
Calories
185kcals
Fat
7.8g (1.4g saturated)
Protein
2g
Carbohydrates
27.4g (15.3g sugar)
Salt
0.2g

Ingredients

  • 175g brown rice flour (we like Infinity Foods Organic Brown Rice Flour from baldwins.co.uk), plus extra for dusting
  • 175g cornmeal
  • ¼ tsp salt
  • 175g dairy-free margarine (from larger supermarkets and health-food shops), diced and chilled
  • 85g caster sugar
  • 2 large eggs, beaten with 2 tbsp
  • Cold water
  • 450g gluten-, dairy- and nut-free mincemeat
  • Icing sugar, to dust

Method

  1. Sift the flour, cornmeal and salt into a large bowl. Add the margarine and, using a table knife, cut through the dry ingredients until crumb-like. Stir in the sugar, add two-thirds of the egg mixture and mix with the knife until the pastry clumps together – add the remaining egg mixture if it seems a little dry. With your hands, bring together into a ball, turn out onto a surface dusted with rice flour and knead briefly until smooth, adding a little more water if it starts to crack. Wrap in cling film and chill for 30 minutes.
  2. Preheat the oven to 200°C/fan180°C/gas 6. Roll out half the pastry (keep the remainder chilled) on a rice-floured surface until 3mm thick. Using a 7.5cm fluted cutter, stamp out rounds, re-rolling the trimmings to get 24. Use to line the base of 2 x 12-hole patty tins. Fill each with 1 tablespoon of mincemeat – don’t overfill or it will bubble out during cooking.
  3. Roll out the remaining pastry to 2mm thick. Using a 6cm fluted cutter, stamp out 24 pie lids. Dampen the rims of the pie bases with a finger dipped in water, then lay the lids on top. Gently press the edges together to seal. With a sharp, pointed knife, make 2 small holes in the centre of each pie, to allow steam to escape during cooking. Bake for 15-20 minutes, swapping the trays around halfway, until hot and golden.
  4. Run a knife around each pie, then use a palette knife to carefully remove and transfer to a wire rack. Serve warm or cool, dusted with icing sugar. Store in an airtight container for up to 3 days.

delicious. tips

  1. Most bought mincemeat is nut-, dairy- and gluten-free, but always check the label.

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