Fruit mince pies
A fruity filling and a gluten-free pastry base for fruit mince pies. A little crumbly, but well worth the effort, especially at Christmas-time!
I love fruit mince pies – we used to get them all the time in Australia. But when we moved to Chile, I found out that they just didn’t have them as a tradition. The first year we were there, we made some concoction of dried fruit and sugar, and wrapped them in a pastry sheet to make ‘pin-wheel’ type things.
But one year I wanted to make gluten-free fruit mince pies. I found a recipe and started to make them when we visited my parents for Christmas, but I couldn’t find the right cornmeal – I bought some polenta and used that, only to realise when I read the back of the packet that it was manufactured on equipment that also processes gluten. Sure enough, within about 10 minutes, I started to feel sick, so we threw that dough away. Also, most of the fruit mince I could find in Australia also had that warning.
When I went to the US recently, I found a jar of fruit mince that had no mention of gluten-containing problems, so I brought it back with me. And I have finally found the time to make them (with non-gluten-containing cornmeal!). So here’s the recipe – enjoy!
- 220g rice flour
- 140g caster sugar
- 220g cornmeal
- 220g cold butter, diced
- 2 eggs, beaten, mixed with 1 tbs water
- 350g fruit mincemeat
- Sieve the flour and cornmeal into a large mixing bowl.
- Add the butter and caster sugar and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Using a table knife, stir in the egg and water mixture until the dough clumps together. Add another tablespoon of water if the mixture is still too dry and crumbly.
- Bring the dough together into a ball. Knead lightly, on a work surface dusted with rice flour, until smooth. Wrap in cling-wrap and chill in the fridge for 30 mins.
- Roll out the pastry and cut out circles large enough to fill the base of the prepared tin (I used a muffin tin). Press gently into each hole, then fill with the mincemeat.
- Cut out another set of circles slightly smaller and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each to prevent them from bursting, then brush lightly with milk and sprinkle some sugar on top.
- Chill for about 30 mins.
- Preheat the oven to 200C. Bake for approximately 20 mins until golden brown. Remove to a wire rack and serve either warm or cold.