One thing British supermarkets have been able to get right is the production of GF, DF mince pies. Even Morrisons have their own version, although I still swear by Hale and Hearty’s (stocked at posh shops) selection of mince pies. Clearly conglomerates are saddened that their allergy ridden customers might have to miss out on Christmas-the rest of the year they’re pretty happy showering us with horrific rip-offs of bread and Bakewell tarts.
Even though I’ve bought at least seven trays of supermarket mince pies over the last few weeks (Yes, mince pies are the culinary highlight of my year, every year), it’s still better to make your own.
Last night I found a jar of vegan, GF mincemeat in the supermarket (for my American readers this is a mix of currants and wintery spices). My boyfriend and I knocked up some sweet pastry, put a spoonful of mincemeat in each, added a lid and whacked the little pies in the oven.
The house smelt curranty and christmasy all evening and I went to sleep with the smell of nutmeg, allspice and pastry in my nose. However convenient it is to buy a tray of mince-pies, nothing can beat the buttery-style pastry of these sweet cakes.
I wish I hadn’t eaten the one I brought in for an afternoon treat for pudding!
50g Gram Flour
120g of Doves All-purpose GF flour
50g white sugar
120g soya margarine
Heat oven to 180 degrees.
Mix together flour and margerine until texture of fine breadcrumbs (if the crumb is too large and feels sticky add more GF flour)
Make a small well in the mix and break an egg into it, add 1 tablespoon of water and mix together before mixing into the crumb.
Add small amounts of water/flour until you have the consistency of pastry. Wrap in clingfilm and place in fridge for 30 minutes.
Grease shallow muffin tin using soya margarine.
Roll pastry out (I do this on a piece of clingfilm as it tends to stick to the worktop and this means you can lift it up easily.)
Cut circles out and press into tray, bake blind for ~5-10 minutes (Pastry should still be pale but firm)
Fill with mix (1tsp of mincemeat should do)
Cut smaller circles and place on top: I use a small amount of soya milk around the edges to help seal pastry lid.
Pierce top of each pie to prevent explosions
Bake until done (normally about 15 minutes or until pastry is brown)
And there you have it. Beautiful mince-pies. Dust wit icing sugar for desired beauty. Merry Christmas from my work desk folks