Yummy Gluten Free Mince Pies
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| Mmm...! |
The
time is upon us for the baking and scoffing of mince pies, along with other
seasonal goodies.
Here
is my recipe for these scrumptious little pies, which last no time at all and
have to be rationed!
Because
it is a gluten
free recipe they will keep a
couple of days in an airtight container, but I find the best way is to freeze
them and thaw them out as and when! (That way they tend to last longer as
well!! There are no flies on Rustic Annie! Well not often!)
I
do make my own mincemeat but if I have none at hand and the urge to make mince
pies takes me I tip a jar of the bought variety into a bowl and add the
ingredients of my choice! I find grated apple, a few extra sultanas, grated orange
rind and juice, flaked almonds, chopped dates, chopped glace cherries, a small
glug of rum (any or all of the above) make a good substitute for home-made!
Give it all a good mix and hey presto no-one would ever know!! (Just check the
ingredients on the jar to make sure there is nothing included which might be detrimental
to us Gluten Intolerant folk!)
Gluten Free Sweet
Shortcrust Pastry
(This quantity makes about 30 pies give or take!)
8oz/225g
Gluten Free SR flour
1
teaspoon Xanthan Gum
1
dessertspoon sugar
Pinch
of salt
4oz/115g
marg
1
egg
Water
to mix
Put
dry ingredients into a bowl
Rub
in marg to breadcrumb stage
Mix
with egg and enough water so that dough just sticks together
 |
| The egg makes all the difference... |
Roll
out thinly and cut out
 |
| Bottoms and lids... |
Line
mince pie tins with the pastry, fill with mincemeat, place lids on and bake at
180o (conventional oven) for 15minutes.(Ovens may vary!)
 |
| Ready for the oven... |
Check pastry is cooked
underneath. Leave in the tin for a few minutes before cooling on a rack. Sprinkle with icing sugar when cold.
And…Enjoy!
Thanks
for your time.
Rustic
Annie xx
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