Gluten-Free Mince Pies with Pistachio Mincemeat
Mince pies are a festive staple, making them are something of a christmas tradition in our hours. I may or many not [Read: definitely did] win a trophy in primary school for my mince pieces…and there was a professional chef in the running too! Yes! That’s a festive fact and one that I’m pretty proud of…still to this day! Fancy making some mince pice with a delicious twist? How about trying these Mince Pies with Pistachio Mincemeat?
Although mincemeat is readily available in the supermarkets it can often contain wheat, so if you have time before Christmas, why not make your own gluten-free version? Check the packets of dried mixed fruit and suet carefully, to ensure they are gluten-free.
Grab your Ingredients…
500g dried mixed fruit
50g crystallized ginger, finely chopped
Grated zest and freshly squeezed juice of 2 oranges and 2 lemons
2 apples, grated
150g caster sugar
125g gluten-free suet
100g unsalted pistachios, chopped
1 teaspoon ground cinnamon
1 teaspoon ground mixed spice
For the pastry
190g gluten-free plain flour, plus extra for dusting
60g plus 1 tablespoon caster sugar, plus extra for sprinkling
1 egg yolk
50g cream cheese
1 teaspoon ground cinnamon
3 tablespoons cream cheese
Grated zest of 1 orange
Milk, for glazing
Icing sugar, for dusting
3 sterilized glass jars with lids
8-cm round cookie cutter
12-hole muffin tin, greased
a spoon to make sure everything is mixed. Cover the bowl with a kitchen towel, then leave to stand for 1 hour to allow the flavours to develop. Transfer the mincemeat
to a saucepan, and warm over low heat, until the suet has melted and the apple is cooked. Decant into sterilized jars, and seal with airtight lids. The mincemeat will keep for up to 1 year. You will need 1 jar for this recipe.
Preheat the oven to 180°C (350°F) Gas 4.
To make the pastry, cut the butter into small cubes, and rub it into the flour with your fingertips, until the mixture resembles fine breadcrumbs. Add the sugar, egg yolk, cream cheese and cinnamon, and mix together to a soft dough, adding a little cold water if the mixture is too dry.
On a flour-dusted surface, roll out the pastry to a 3 mm thickness. Stamp out 24 pastry rounds using the cookie cutter, and press half of the rounds into the holes of the muffin tin. Do not worry if the pastry cracks; simply patch with pastry trimmings. If you like, press the remaining rounds on to a star-shaped mould, to create a decorative imprint. These will be the tops. Fill each pastry case with a spoonful of mincemeat, top with a teaspoon of cream cheese and a little orange zest, then add the tops, pressing the pastry down gently. Using a pastry brush, brush the top of each pie with milk, and sprinkle with a little caster sugar.
Bake for 10–15 minutes in the preheated oven, until the pastry is golden brown. Remove the pies from the tin while still warm. It is easiest to do this by pushing
a teaspoon down the side of each pie. Transfer the pies to a wire rack to cool. Dust with icing sugar to serve. These pies will keep for up to 3 days in an airtight container.
Now, go grab yourself a glass of Mulled Cider or Chocolate Mulled Wine and have a festive afternoon!
♥ – ♥ – ♥