Nut, gluten and dairy-free mince pies

Nut, gluten and dairy-free mince pies

There’s no need to miss out on mince pies because of food allergies or intolerances. These mince pies are gluten-free, dairy-free and nut-free.

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 or intolerances. These mince pies are 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

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
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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.

Nutrition

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

delicious. tips

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

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