Food Allergy Mums’ Christmas mince pies

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.