au.blackmilkmag.com
Latest recipes

Food Allergy Mums’ Christmas mince pies

Food Allergy Mums’ Christmas mince pies


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Food Allergy Mums’ Christmas mince pies

Makes 18

Cooks In30 minutes plus chilling

DifficultySuper easy

Nutrition per serving
  • Calories 127 6%

  • Fat 3.9g 6%

  • Saturates 0.7g 4%

  • Sugars 15.9g 18%

  • Salt 0g 0%

  • Protein 0.6g 1%

  • Carbs 23.4g 9%

  • Fibre 0.4g -

Of an adult's reference intake

Ingredients

  • 170 g gluten-free plain flour , plus extra for dusting
  • 85 g dairy-free sunflower spread
  • 2 tablespoons caster sugar
  • cold water
  • vegetarian mincemeat , to fill

Recipe From

Food Allergy Mums

By Food Allergy Mums

Method

  1. This pastry recipe makes quite a crisp biscuity pastry that is really delicious; it is not soft like the ready-made pastry you get with manufactured mince pies. Making pastry is very easy and takes moments. Just remember to keep the ingredients cool for success every time – you can always pop the dairy-free spread in the freezer for a while if it is very soft. We have also used jam as an alternative filling as we know it can be hard to find mincemeat without a ‘may contain traces of nuts’ warning which may not be suitable for some people with severe allergies.
  2. Place the flour and spread in a blender or food processor and pulse quickly until it looks like breadcrumbs.
  3. Tip the mixture into a bowl and stir in the sugar. Add a teaspoon of cold water and being bringing the pastry together with your hands into a ball. You will probably need between 1 teaspoon and 1 tablespoon of cold water to bring it together well. It should not be sticky. Add as little water as possible to give a short texture.
  4. Roll the pastry out on a flat surface, dusted with gluten-free flour and cut into circles using a fluted 6cm (2½ inch) cutter.
  5. Lift the pastry discs up carefully with a slice and place them into a muffin tray, gently pushing down with your fingers. Pop them in the fridge to chill for 30 minutes. Then preheat the oven to 220°C/200ºC fan/425°F/gas mark 7
  6. Bake the pastry cases in the oven for about 10 minutes until very lightly golden and sandy in texture.
  7. Spoon a generous teaspoon of mincemeat to fill the pastry case. You can leave them open or at this point pop a pastry lid or star shape on top. Then put back in the oven for a few minutes until the mincemeat starts to gently bubble or the pastry lid is a light golden colour.
  8. Remove the tray from the oven and transfer the mince pies to a wire rack, allowing them to cool fully before serving.


Watch the video: VLOGMAS 2019 Nadia Sawalha u0026 Familys Mince PIE BINGE Taste TEST