Homemade Tiptree Gluten-Free Mince Pies

Name: Homemade Tiptree Gluten-Free Mince Pies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: British
Ingredients: 280g gluten-free plain flour; 1.5 tsp xanthan gum; 50g icing sugar; A pinch of salt; 140g cold butter, chopped into cubes; Zest of 2 small clementines; 1½ tbsp clementine juice; 1 large egg, beaten; 1 x 312g jar of Tiptree Mincemeat; 1 egg, beaten, for egg wash; 30g caster sugar for sprinkling

Mazzy MC

Servings

12

Prep Time

20 minutes

Cook Time

20 minutes

Cuisine

British

There’s nothing quite like a warm mince pie at Christmas. These homemade treats are made with buttery gluten-free pastry, delicately flavoured with fresh clementine zest, and filled with Tiptree’s classic Mincemeat. Bursting with juicy dried fruit and warming festive spices, each bite is full of rich, fruity flavour. Finished with a dusting of caster sugar and served warm with a generous dollop of Tiptree Brandy Butter, they’re a delicious festive treat that everyone can enjoy.

Ingredients

280g gluten-free plain flour
1.5 tsp xanthan gum
50g icing sugar
A pinch of salt
140g cold butter, chopped into cubes
Zest of 2 small clementines
1½ tbsp clementine juice
1 large egg, beaten
1 x 312g jar of Tiptree Mincemeat
1 egg, beaten, for egg wash
30g caster sugar for sprinkling

Directions

Generously butter a 12-cup non-stick shallow muffin pan.
Add the flour, xanthan gum, icing sugar and salt to a large bowl. Add the butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Alternatively, pulse the butter, xanthan gum, flour, salt and icing sugar together in a food processor.
Stir in the clementine zest, juice and beaten egg. If using a bowl, squeeze the mixture together with your hands until it forms a dough. This pastry should come together easily; if it looks too dry, add 1-2 tbsp cold water. Knead the pastry a few times on the side of the bowl until smooth. If using a food processor, continue to pulse after adding the clementine zest, juice and egg until the dough forms a ball.
Tip the dough onto a lightly floured surface, pat it into a flat disc and wrap in cling film. Chill for 30 minutes in the fridge.
Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
Remove the dough from the fridge and roll it out on a lightly floured surface to approximately 3mm thick, the thickness of a pound coin. Using a floured rolling pin and a small straight-edged round cutter slightly larger than the holes in your tin, stamp out 12 pastry circles. Gather and re-roll any remaining pastry, then use a fluted cutter the same diameter as the bun tin to cut 12 pastry lids.
Place the pastry circles into the greased bun tin and carefully mould them to fit, taking care not to tear the pastry. If a tear appears, patch it with a small piece of leftover pastry. If the pastry becomes soft, chill the pastry shells for a further 10 minutes before continuing.
Spoon the Mincemeat into each pastry shell, filling them no more than two-thirds full to prevent the filling from bubbling over. Dampen the edge of the pastry shell very lightly with a drop of beaten egg then add the lid and press round the edges. This creates a tight seal. Brush the tops with egg wash then sprinkle liberally with caster sugar. Using a fork, prick the middle of each mince pie once to allow the steam to escape.
Bake for 15–20 minutes, until the pastry is golden. Check the mince pies after 10 minutes. If the mincemeat is bubbling too vigorously, reduce the oven temperature by 10°C for the remaining cooking time.
Remove the tin from the oven and leave the mince pies to cool in the tin. Take care, as the mincemeat will be very hot.
Once cool, carefully remove the pies by sliding the blade of a thin, flexible palette knife or small sharp knife underneath the edges to loosen them.
Sprinkle with more caster sugar before serving. These mince pies are best enjoyed warm with Tiptree Brandy Butter but are equally delicious cold.