Gluten Free Mince Pies

by SuperValu

This simple recipe doesn’t include suet in the recipe as it can contain gluten, however it’s just as tasty! Store any unused mincemeat in a sterile jar for up to six months.

16 people 25 minutes 35 minutes

Ingredients

Mincemeat:

100 g Caster Sugar
2 tsp Mixed Spice
2 tbsp Sherry
200 g SuperValu Brown Sugar
450 g SuperValu Cooking Apple peeled and grated
500 g SuperValu Frozen Mixed Berries currants, sultanas and raisins
60 g SuperValu Goodness Prunes pitted and chopped
1 - SuperValu Lemon juice and zest
1 - SuperValu Orange juice and zest

Pastry:

50 g Caster Sugar
1 - Fresh Egg beaten
0 - Fresh Egg 1 SuperValu egg beaten mixed with 1 tbsp milk
225 g Gluten Free Self-Raising Flour
100 g SuperValu Butter cubed
60 ml Water if required
1 tsp Xanthan Gum

Method

Place all the mincemeat ingredients together in a bowl and stir and allow to soak overnight.
Preheat the oven to 200°C/400°F/Gas Mark 6. Sift the flour, xanthan and salt into a large bowl.
Add the butter and sugar, and using your fingertips rub together until it forms crumbs.
Add the beaten egg and a little cold water (if required) and stir until the mixture comes together to form a dough.
Wrap in some clingfilm and place in the fridge for 30 minutes.
Roll the pastry onto a lightly floured surface and using a 6cm cutter, cut 18 discs and place into a lightly greased muffin tin.
Add a spoonful of mincemeat to each case, be careful not to overfill or it will spill over during cooking.
Roll out the remaining pastry and cut out a further 18 discs, and place onto the mincemeat.
Seal with a little water and brush with some egg wash. Using a shape knife pierce the upper crust to allow steam to escape.
Place in a preheated oven for 25 minutes, then remove from the oven and allow to cool in the muffin tray before removing.
Serve with some freshly whipped cream.