Mince Pies

Tuesday, 20 December 2011

I promised more Christmas baking and here it is... my favourite mince pie recipe.  These are the ultimate mince pies.  Strong words I know but trust me, you will love these.  I think I may actually like these mince pies better than my pre coeliac days but maybe the fact I didn’t bake back then might explain this.  These have been a Christmas staple in our house for the last few years.  As soon as November appears I start to think is it too early?  Can I get away with mince pies yet?  I didn’t always feel this way.  When I was a child I hated mince pies and Christmas pudding.  My uncle would make me jam tarts to have on Christmas day instead.  With maturity I got over that, my dislike for Brussels sprouts (which will also be making an appearance here soon) and the need to open my presents at 6am, well almost. 

Adapted from BBC Good Food
Makes 12 – 15 depending on your pastry cutter.
125g (4.5oz) butter, diced
200g (7oz) gluten free flour (I used Doves Farm plain flour)
1 tbsp icing sugar
Zest of 1 orange
200g (7oz) gluten free mincemeat (I used Meridian organic mince pie filling)
4 tbsp water
1 egg for glazing
In a large bowl rub the butter in to the flour to form fine breadcrumbs.  Add the icing sugar and orange zest.  Add the water and mix with a knife until the dough starts to form.  Knead the dough lightly and flatten in to a disc.  Wrap the disc in cling film and refrigerate for 30 minutes.
Heat the oven to gas mark 4, 180°C.  Flour your work surface and roll out the pastry to 2-3mm thickness.  Cut out your bases and lids using fluted cutters.  I used a 7.5cm cutter for the base and a 5.5cm for the lid.  (Ideally it should have been 6.5cm but I lost my middle sized cutter who knows where).  Grease a muffin tin and line with the pastry bases.  Fill each base with a teaspoon of mincemeat then place your pastry lids on top.  Brush each pie with egg wash.  Place in the oven for 25 minutes until golden brown.  Remove from the oven and cool in the tins for 5 minutes, then eat warm or cool completely on a wire rack.  Store in an air tight container for up to 4 days.

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