Sieve your flour and xanthan gum into a large bowl and mix together. Make sure the butter is cold! Cut it into small cubes or use a grater to grate the butter into the bowl.
Yorkshire Puddings
30 mins Intermediate
Rustic Mince Pies
Discover our easy gluten-free mince pies recipe – flaky, delicious, and perfect for Christmas. Great for all to enjoy, gluten-free or not! Try them today!
- Prep
- 45 mins
- Cook
- 20 mins
- Total
- 1 hr 5 mins
- Serves
- 12
- Difficulty
- Intermediate
From Paul's kitchen
A festive classic, now reimagined for everyone to enjoy! Whether you need gluten-free for health reasons or simply want to try something new, these mince pies have a wonderfully flaky pastry and a spiced, fruity filling that’s perfect for the season.
Ingredients
Serves 12
-
Gluten-free tip: Check the label: some mincemeat uses suet dusted with wheat flour.
Check every label before you cook, even brands you've bought before. My notes flag the ingredients that most often hide gluten, but they aren't a complete list. More about this
You'll need
- Digital kitchen scale
- Measuring jug
- Measuring spoons
- Mixing bowls
- Muffin tins
- Pastry brush
- Plastic wrap
- Rolling pin
- Serving forks
- Silicone spatulas
Nutrition per serving
- Calories
- 270kcal
- Carbs
- 39g
- Fat
- 11g
- Protein
- 4g
- Fibre
- 1g
- Salt
- 14g
Approximate values, worked out per serving.
Method
Making the Pastry
-
-
Rub the butter into the flour/xanthan gum.
-
Once rubbed in, stir in the caster sugar.
-
In a separate bowl (or measuring jug) beat the 2 eggs together. Gradually add them to the bowl.
-
Using a fork, bring it all together into a ball. It could be fairly sticky but do not worry.
-
Wrap the pastry into a ball and wrap in cling film. Place your pastry ball into the fridge or freezer for around . Don't skip this step, it's really important!
Putting it all together
-
Preheat the oven to 180°C (fan) / 200°C. Lightly grease a 12-hole muffin tin.
-
When the pastry is cold enough, it's time to roll it out! Flour the work surface and roll out the pastry to about 3mm thick. Depending on the area you have to roll, you might need to divide the pastry into two.
-
Use a cookie cutter to cut out the bases of your mince pies. Carefully place them into the muffin tin holes.
-
Spoon in enough mixture to comfortably fill each pastry base. Be careful to not overfill them though!
-
Cut out your pie lids from the remainder of your pastry. Use a brush to egg-wash the rim of your base and place the lid on top.
-
Once all the lids are added, use the egg-wash to lightly cover the lid - this will give them a nice colour whilst they are cooking.
Cooking Time
-
Bake in the preheated oven for (keeping an eye towards the end of the cooking time), until golden brown. This cooking time will vary depending on the make, model and power of your oven.
-
Once cooked, leave to cool before removing from the tin. Leave to cool on a wire rack.
Tip: using a silicone spatula can help remove the pies from the tins if the mincemeat has got lively during cooking!
Finishing
-
Top with additional sprinkles of caster sugar. Serve warm with as much cream as you can fit into your bowl!
More photos
Keep cooking
You might also like
Vegetarian
Cheese Scones
30 mins Intermediate