Ho Ho Holy Moly, it's less than 3 weeks until Christmas! With this in mind, we are bringing you our recipe for deep-filled mince pies. *insert hoorays here*.
So, I specifically designed this recipe for me, myself & I, ergo, they are gluten/dairy free. But, as always, you don't need to follow. If you don't need dairy free, just switch out the stork block for your generic unsalted butter (but actually stork works quite well for pastry anyway). Equally, if you're not a gluten-free-er, then replace the GF plain flour for your normal choice of plain flour, and omit the xanthan gum.
In all honesty, I would choose chocolate over mince pies at Christmas every time, but, that's not really an option for me this year, so I decided I would make some gf/df mince pies, and some sausage rolls (still haven't made those yet). That way, when I turn up to the party (not really a party), I can partake in the festive-eating as much as the 'normal' folk.
Now, if I'm going to spend time making and eating mince pies, then they're going to have to be packed full of yummy filling, because honestly, the pastry is just the vehicle for the filling. Now, of course you can make your own mincemeat; adding your own blend of dried fruit, spirits and spices, buuuutt, I used it straight from a jar, and added a little bit of orange zest. No one will ever know - largely because it's only me who will be eating them!
Lets get on to the recipe..
For the pastry:
150g GF Plain flour (I used Dove's Farm)
75g Rice flour (Dove's farm)
Pinch of Baking powder
1/2 tsp Xanthan gum
1/4 tsp salt
110g DF Butter (I used Stork block)
1 medium egg - lightly beaten
Cold water
For the filling:
1 Jar of mincemeat (any brand you like the sound of)
1 Navel orange - zest
1 medium egg - beaten
Method:
Blend the flours, baking powder, xanthan gum, salt and butter together to make a fine crumb mixture.
Add in the egg and a splash of water and mix well.
Add in a little more water if the pastry refuses to come together in to a ball (you will have to use your hands and get a bit messy here).
Once the pastry has come together, cut in half. Wrap one half in clingfilm to use later.
Pre-heat your oven to 170ºC fan (190ºC conventional).
Roll out your remaining pastry to between 3-4mm thick on a lightly floured surface - ensure you have floured your rolling pin, or the surface of the pastry as well to avoid sticking.
Cut out large circles using pastry cutters - these need to be large enough circles to line your cupcake tin. You should have enough pastry to do 5 or six mince pies.
Ideally, cut one base out, then cut a smaller circle for the top, and repeat until you have as any as you need.
With the larger circles, line your cupcake tin - be careful not to rip the pastry. If you see any holes, just use a little off cut of pastry to cover the holes.
Add in a spoonful of mincemeat to each pie, and sprinkle the orange zest over the top.
Cover each pie with the smaller circles, lightly brushing the beaten egg around the edge of the circle before affixing.
Using a fork, press down around the edge of the pie to seal any gaps.
Using a piece of the pastry we kept for later, roll out thinly, and cut out small stars, using a star cutter.
Affix this to the top of the pie.
Brush the tops of the pies with beaten egg (this will give the pastry a slightly brown colour when baking).
Bake in the oven for 25-30 minutes, or until golden brown.
Remove from the oven and leave to cool in the tray before sprinkling with icing sugar and eating!
Hope you all have a go at making your own mince pies!!
Holly @ TBD x