Gluten-free mince pies
Make these gluten-free mince pies for family and friends.
- 125g butter, cubed
- 200g gluten-free plain flour
- 1 tbsp icing sugar, plus extra to dust
- 2 oranges, finely zested
- 1/2 tsp almond extract
- 250g gluten-free mincemeat
- 25g toasted flaked almonds
- 1 - 2tsp brandy (optional)
- 50g dried cherries or cranberries
- 1 tbsp milk, for brushing
- 1 tbsp granulated sugar
For the pastry, put the butter and the flour in a food processor and pulse until the mixture resembles breadcrumbs. Add the sugar, half the orange zest, the almond extract and 2 tbsp of cold water, then mix until the mixture forms a smooth ball (add a little more water if needed).
Wrap in clingfilm and chill for at least 30 minutes. Preheat the oven to 180°C.
In a bowl, mix the mincemeat with the remaining zest, almonds, brandy (if using) and dried fruit. Set aside.
Roll out the pastry to about 2-3mm thick. Cut out 12 x 7-8cm rounds using a fluted cutter. Press into a greased 12-hole pie tin, then pierce the base of each round with a fork. Put 1 tbsp of mincemeat into each hole.
Cut out pastry stars to make a lid for the pies. Brush with milk and sprinkle with sugar. Bake for 15-18 minutes until golden, then transfer to a wire rack to cool. Dust with icing sugar, to serve.