We are a divided bunch in this house when it comes to mince pies. Myself and Dan love them and it has become somewhat traditional to eat a mince pie every day from the 1st December until Christmas day. After which funnily enough I don't want to see another one for a whole year! Our middle boy Noah also loves them but the other two are unconvinced...
Nothing beats a homemade mince pie and the rustic irregularities of these little beauties add to their charm. Over the past few years I have experimented with many different pastry recipes from plain shortcrust to sweetened versions with added almonds or orange. All are tasty but I've never had a definite favourite. This year I had another challenge, they had to be gluten free too. I try as much as possible to ensure that we cook gluten free so there is less emphasis on the things that Noah can and can't eat. This way we all eat the same - simple. Baked goods especially breads and pastry are where the lack of gluten is most obvious so I knew I'd need to experiment a little.
I came across this fabulous [pastry recipe](http://londonbakes.com/2014/04/little-bakewell-tarts-gluten-free.html/) over at londonbakes.com when making mini bakewell tarts back in the summer. For these mince pies I used the same basic recipe and quantities but with some alterations. I used [Stork dairy free baking spread](http://www.bakewithstork.com/about-stork/perfect-for-biscuits-and-pastry/) in place of butter and [Doves Farm plain gluten free flour](https://www.dovesfarm.co.uk/biscuits-and-cookies/gluten-free/gluten-free-plain-white-flour-1kg/) in place of the rice flour. I also replaced the egg with a 'flax egg'. The resulting pastry was just perfect, crumbly yet held together and melt in the mouth. Not only the best gluten free mince pies ever but the best mince pies ever full stop!
Enjoy these cold with a nice cup of tea or they are also deliciously decadent served warm with a dollop of your favourite dairy free ice cream. Enjoy and have a wonderful peaceful Christmas.
- 120g gluten free plain flour
- 50g ground almonds
- 60g cornflour
- 2 tsp caster sugar
- A pinch of salt
- 115g cold dairy free spread cut into cubes
- 1 flax egg (made with 1 tbsp milled flax seed and 3 tbsp water)
- 1 jar mincemeat (check to ensure free of allergens as many contain gluten)
- A dash almond milk
1. Preheat oven to 180˙C.
2. Place the flour, almonds, cornflour, sugar and salt in a food processor. Add the butter and pulse until the mixture resembles breadcrumbs. Add the flax egg and continue to mix until the mixture comes together into a dough.
3. Turn the pastry out onto a floured surface. Make into a ball and wrap in clingfilm. refrigerate for 30 minutes.
4. Roll your pastry out on a floured surface until approx 3mm thick.
5. Cut out 12 rounds using a fluted cutter and transfer to a shallow muffin tin.
6. Fill each case with a heaped tsp of your favourite mincemeat and top with a pastry star.
7. Brush each mince pie with a little almond milk.
8. Bake for 25 minutes in the preheated oven until golden brown.
9. Leave to cool in the tin for ten minutes then transfer to a cooling rack.
10. Dust with icing sugar if required.