Chestnut and almond mince pies
Makes 12 large pies using a muffin tin - more if you use anything smaller or shallower.
Big, rich, yummy mince pies that are a true gluten-free treat. Chestnut flour gives an appropriate festive flavour to the pastry and almond frangipane provides a tasty contrast. Make them with the easy Cherry Berry Mincemeat from my book Delicious Gluten-Free Baking - they're a firm family favourite.
Ingredients
For the pastry
150g rice flour, plus extra for rolling
50g chestnut flour
50g coconut flour (or almond flour/ground almonds)
50g icing sugar, plus extra for dusting
a pinch of salt
1/4 tsp gluten-free baking powder
125g cold unsalted butter, diced
1 tsp grated lemon zest (optional)
1 large egg
1 large egg white (save the yolk for the filling)
For the filling
1 large egg
1 large egg yolk
90g caster sugar
4 tbsp mild and light olive oil
120g ground almonds
1 tsp almond extract
12 tsp mincemeat (about 200g)
To decorate
flaked almonds
icing sugar
edible gold stars or glitter (optional)
- To make the pastry, put the flours in a large mixing bowl and add the icing sugar, salt and baking powder. Rub the butter into the dry ingredients until there are no visible lumps, then stir in the lemon zest if using.
- Beat the egg with the egg white and add this to the mix. Stir with a knife to begin with, then gather the dough together using your hand. Wrap the dough in cling film and chill in the fridge for about 30 minutes.
- On a well-floured surface, roll the chilled dough to about 4mm thick. It's easiest to do this by rolling out about a third of the dough at a time. Stamp out circles using a 10cm round cutter and carefully line the muffin tin.
- Chill for a few minutes in the fridge or freezer while you make the filling. Preheat the oven to 210oC/190oC fan.
- Make a frangipane by whisking the egg yolk, egg, caster sugar and oil. Add the ground almonds and almond extract and stir with a wooden spoon.
- Put a spoonful of mincemeat in each pastry shell and top with frangipane. Scatter a few flaked almonds on top and bake for 15-20 minutes until golden brown. Leave to cool for a few minutes in the tin, before removing them from the tin to finish cooling on a wire rack.
- When cool, dust with icing sugar and a little festive sparkle.