Gluten Free Mince Pies

 

Marzipan topped Mince pies



Ingredients

18 Gluten free mince pies

200g gluten free plain flour

1 tsp xantham gum

2 tbsp icing sugar

75g almonds (ground)

1 pinch salt

125g butter

1 large eggs (lightly beaten with 1 tbsp water)

359g mincemeat filling

marzipan

1 tbsp icing sugar (for dusting)

Method

Gluten free mince pies


Place all the dry ingredients in a large mixing bowl, add butter and use your hands to mix until the mixture resembles fine breadcrumbs. Or, use a food processor to save a bit of time!

Make a well in the centre of your dry ingredients and add the egg and water.

Combine mixture with a wooden spoon, then knead by hand to form a ball of dough.

Cover with cling film (saran wrap) and place in a refrigerator for at least an hour before continuing.

Roll out marzipan to 5mm thick

Cut out marzipan snowflakes and leave to one side. If you let your marzipan snowflakes dry for a while, they spread out less whilst cooking and you are left with a clearer looking snowflake

Preheat oven to 160-180 deg C (325-350 deg F)

Lightly grease a 12 hole cupcake tin with butter.

Roll out the pastry so it is about 2mm thick. The dough will hold together if well mixed and rolled between two sheets of baking paper.

Cut out circles using a round or fluted pastry cutter.

Now line the cupcake tray with pastry, and gently press into each hole.

Spoon a heaped teaspoon of mincemeat into each case.

Place snowflake marzipan on top and lightly press

Cook in pre-heated oven for 10-15 mins

Take out of tray and leave to cool slightly before placing mince pies on a baking rack to cool

Dust with icing sugar.