This wonderful holiday recipe is from Sandra Butler, a UK Chef.

For the sweet pastry:
125g/5oz rice flour
100g/4oz tapioca flour
50g/2oz corn flour
1 rounded tsp xanthan gum
3//4 tsp salt
1 tbsp caster sugar
150g/6oz dairy-free margarine
1 lightly beaten egg
2 tsp distilled vinegar
2-3 tbsp iced water
For the filling:
1 jar of gluten free/dairy free mincemeat (usually all mincemeat is fine - but check the ingredients)

Method:
Place flours, sugar, salt and xanthan gum into a bowl
Rub in margarine until mixture resembles breadcrumbs
Combine the remaining ingredients and gradually add to the flour mixture until the pastry holds together into a ball
Refrigerate for 30 minutes before use

Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and flour two 12 hole cake tins. Cut off just over half hte pastry and roll out quite thinly. With a large round pastry cutter, cut 24 discs and carefullly place in each hole. Add a tablespoon of mincemeat to each.

Incorporate any leftover pastry into the remaining dough and roll out. Using a medium sized pastry cutter, cut out 24 discs for the lids. Using your finger wet the underside of each disc with water and press over the filling of the pies.

Bake for 15-20 minutes. You can brush with water 5 minutes before the end of the cooking time, sprinkle with caster sugar dn regturn to the oven to complete or dredge with icing sugar when cold.

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