This wonderful holiday recipe is from Sandra Butler, a UK Chef. Gluten Free Casein Free Mince Pies
Author: Sandra Butler
Serves: 24 small pies
Ingredients
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)
Instructions
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 the 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 and return to the oven to complete or dredge with icing sugar when cold.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=163790