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Gluten-free fruit mince pies
Prep Time
30 mins
Cook Time
20 mins
Total Time
1 hr
 

(Gluten-free, dairy-free)

Ingredients
  • 220 g rice flour
  • 140 g caster sugar
  • 220 g cornmeal
  • 220 g dairy-free butter cold, diced
  • 2 eggs beaten, mixed with 1 tbs water
  • 350 g fruit mincemeat
Instructions
  1. Sieve the flour and cornmeal into a large mixing bowl.
  2. Add the butter and caster sugar and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  3. 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.
  4. 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.
  5. 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.

  6. Cut out another set of circles, or other shapes, 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.

  7. Chill for about 30 mins.
  8. Preheat the oven to 200C. Bake for approximately 20 mins until golden brown. Remove to a wire rack and serve either warm or cold.