Gluten-Free Mince Pies with Homemade Pastry
These simple Gluten-Free Mince Pies are made with the most flavourful sorghum and almond flour pastry and filled with Easy Homemade Mincemeat.
Servings: 18 double-crusted pies
- 140 g sweet rice flour plus extra flour for dusting
- 125 g sorghum flour
- 75 g almond flour
- 25 g ground flaxseeds
- 125 g unsalted butter directly from the fridge
- 100 g caster sugar
- 2 eggs + 1 yolk lightly beaten
- pinch of salt
- 1-2 tablespoons whole milk very cold
- 300 g mincemeat
- 1 teaspoon egg yolk + 1 tablespoon whole milk whisked together for the wash
Making the pastry
In a large mixing bowl whisk together the sweet rice flour, sorghum flour, almond flour and flaxseeds.
Slice the butter very thinly and add to the flour. Then rub the mixture between fingertips until roughly shorn and crumbly.
Whisk in the caster sugar and salt and then pour in the eggs.
Bring the dough together using a wooden spoon at first if you like and then your hands. If the dough is still too dry and crumbly then add a little extra whole milk.
Turn the pastry out on to the work surface and knead very briefly into a ball until the dough is cohesive and slightly sticky.
Wrap the pastry dough in cling film and place in the fridge for at least 30 minutes (or up to 3 days) until you are ready to make your mince pies.
Making the mince pies
Pre-heat the oven to 180°C.
To make the mince pies, dust your work top and your rolling pin with extra sweet rice flour then roll your pastry out to 3mm thickness. The pastry will be quite fragile. I usually split the dough in half and roll out half at a time to save a lot of re-rolling.
Cut your pastry using an 8cm pastry cutter and place each round carefully in the hole of a 12 hole muffin tin. The pastry will come up about halfway. Fill each mince pie with a heaped teaspoon of mincemeat. If you want double crusted mince pies then cut out further 6cm rounds for the lid and tuck on top so the edges of the pastry all meet.
If you would like to decorate the top of the mince pies then cut out extra Christmassy shapes from the pastry and place on top.
Whisk the extra egg yolk and milk to make a wash then brush over the top of each mince pie. Place in the oven and bake the mince pies for 10 minutes until they are golden. Leave in the tin for 5 minutes to rest then carefully remove each mince pie from the tin with a palette knife and place on a wire rack to cool. Wash and dry the tin then make your next batch.
Store the mince pies in a metal tin. They keep quite well for up to 5 days but they are best on the day they are made.
Calories: 214kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 101mg | Potassium: 45mg | Fiber: 1g | Sugar: 17g | Vitamin A: 205IU | Calcium: 19mg | Iron: 0.6mg