It's Christmas Mince Pie time! I've noticed this year that there is now a range of gluten free mince pies in the supermarkets, but I've also checked the ingredients and they're full of a bunch of stuff that frankly I don't want to put in my body. Making your own is not hard, and can be lots of fun. The kids love cutting out the pastry with the shaped cutters and spooning the fruit mince in.
I hope some of you have been 'brewing' your own fruit mince for a little while (find my recipe here). If not, it's not too late to make it and leave it to sit for a week or two and make these pies for Christmas day.
- 1/4 cup gluten free self raising flour
- 1/4 cup gluten free plain flour
- 1/4 cup starch (maize corn flour or potato flour or tapioca flour)
- 1/4 cup white rice flour
- 2 tablespoons glutinous rice flour (find this in Asian Food Stores)
- 2 tablespoons caster sugar (for sweet pastry, omit for savoury)
- 80g softened unsalted organic butter or dairy-free spread
- 1/4 cup almond or hazelnut meal
- 1 egg (or egg replacer equivilent)
- few drops vanilla extract
- 1 teaspoon strained lemon juice
- Preheat oven to 200 degrees celcius. Grease the tin/s you will be using (for mince pies use desired size muffin pans).
- Place fours and sugar into a food processor and whiz to combine.
- Add butter and process until mixture resembles coarse breadcrumbs. This will take about 10-15 seconds.
- Add nut meal and whiz to combine.
- Crack egg into a small jug and using a fork, whisk in a few drops of vanilla essence and lemon juice.
- Slowly pour egg mix into food processor through the feed tube with motor running. You many or may not require all the liquid. Pulse mix and stop when pastry comes together in a mass. DO NOT OVER PROCESS.
- Remove pastry from processor and roll it between two sheets of baking paper.
For mince pies:
After rolling the pastry, use a cookie cutter or top of a glass that is slightly larger in diametre than the size of the hole of your muffin tin. Press the cut circles into the greased muffin tins (a light spray of oil is enough). Use a slightly smaller circle to cut the tops of the pies, or use a more festive shape like a star or Christmas tree. Roll out any excess dough and make more!
For large pies:
Trace the shape of the pie dish with a pencil on the top piece of baking paper and place pencil-side-up when rolling out the dough so you know what size to make it.
Use an egg wash (lightly beaten egg) to brush over the top of pastry if using a pastry lid.
Bake at 200 o C for about 15 mins if blind-baking your large pie before placing fillin it it. For mince pies, bake for about 15 mins or till golden (check regularly after 10 mins to make sure it’s not over-cooking).