December is one of my favourite times of the year, because it is the countdown to Christmas! Through out December I love to do my baking in advance. I believe these are perfect to take over to someone’s house through the festive season or to a Christmas party.
I love to serve these on boxing day when my family come over. They are a great way to finish a meal, as they are light but delicious. This recipe freezes well so I always make extras.
This recipe is a bit different to a traditional mince pie because, instead of having a pastry top, it has a frangipane topping. I used the pastry recipe from Nigella Lawson’s book ‘Domestic Goddess’. I have loved baking this pastry recipe since I was a little girl, so I thought let’s make it gluten free .
After going gluten free last year, I was worried that this pastry would not work with gluten free flour, but, I’m delighted to say it works perfectly if you follow my tip below.
Tip: I have found that instead of putting gluten free pastry in the fridge, just start rolling it out and work with it at once, otherwise it goes hard and breaks.
Pastry recipe adapted from Nigella Lawson’s book Domestic Goddess.
Gluten Free Mince Pies
Ingredients for the pastry:
- 175g gluten free plain flour
- 30g ground almonds
- 65g icing sugar
- a pinch of salt
- 125g cold unsalted butter (straight out of the fridge)
- 2 large egg yolks
- 2-3 tablespoons of iced water
Ingredients for the frangipane
- 150g unsalted butter
- 150g caster sugar
- 150g ground almonds
- 40g gluten free plain flour
- 2 medium eggs
- 2 tbsp Cointreau (you can use Rum or Brandy if you like)
Also a good quality gluten free mince meat for the filling.
- To make the pastry put the flour, almonds, sugar and salt in a food processor and pulse to mix.
- Add the chopped butter and pulse to a fine bread crumb consistency.
- Add a third of the beaten egg yolks and pulse.
- Keep adding the egg yolk and pulse.
- Finally, add a table spoon at a time of the water until the pastry starts stick together.
- Tip the pastry in a large bowl and bring together to form a ball.
- Grease the medium size muffin tin and preheat the oven to 170°C/fan or 190°C/gas mark 5.
- Cut the pastry in half as it is easier to handle and roll out on a lightly floured surface.
- Use a circle cutter and gently place into the tin. Use your fingers to gently press into the tin and prick with a fork.
- Bake for 12 minutes.
- While the pastry is in the oven make the frangipane topping.
- Put all the frangipane ingredients in the food processor and beat together.
- Once the pastry has cooled a little put a tbsp of mince meat into each case and top with a tbsp of frangipane. If you like you can sprinkle some flaked almonds on top.
- Put back in the oven for 20 mins. Let the pies cool completely in the tin before removing.