Featured Recipes - Christmas
Free-From Mince Pies
Makes 12
Ingredients
- 110g rice flour (or blended gf flour)
- 110g course cornmeal/fine polenta
- 100g potato flour
- 2 tspn xanthum gum (optional)
- Pinch of salt (optional)
- 150g dairy-free spread or usual margarine
- 1 - 2 tspn cold water mixed with 1 large egg, lightly beaten
- A little free-from milk or beaten egg to glaze.
- A little Demerara sugar.
- A jar of your favourite free-from mincemeat (we like Village Bakery)
Preparation
- Sieve flours, add xanthum gum and rub-in dairy free spread to form breadcrumbs.
- Add the beaten egg (or Amazake) and mix together until pastry forms a ball.
- Wrap dough ball in cling film and place in fridge for 1 hour.
- Preheat oven to 180C / 350F / Gas 4.
- Cut in half and reshape into 2 balls - recling one half. Roll first ball between 2 sheets of cling film (do not add flour). Note – the cornmeal absorbs the water content, so if too crumbly when rolling add a few more drops of water.
- Cut-out and line the 12-hole tin with pastry. Use a spatula to help move the pastry bases into place – just press lightly to fit pastry into tin and repair any cracks – this pastry will not be damaged by handling!
- Fill with your favourite mince pie filling
- Roll out the second ball between clingfilm. Cut out (smaller) lids to fit on top.
- Dampen the edges of each tart base with a little beaten egg or free-from milk, place a lid on each and press lightly with your finger to seal around the edge.
- Use a pastry brush to lightly glaze the top of each tart with beaten egg/free-from milk and sprinkle Demerara sugar on top.
- Bake for 10 - 15 minutes until golden brown – enjoy!
Key:
Free-From Mince Pies
Makes 12
Ingredients
- 110g rice flour (or blended gf flour)
- 110g course cornmeal/fine polenta
- 100g potato flour
- 2 tspn xanthum gum (optional)
- Pinch of salt (optional)
- 150g dairy-free spread or usual margarine
- 1 - 2 tspn cold water mixed with 1 large egg, lightly beaten
- A little free-from milk or beaten egg to glaze.
- A little Demerara sugar.
- A jar of your favourite free-from mincemeat (we like Village Bakery)
Preparation
- Sieve flours, add xanthum gum and rub-in dairy free spread to form breadcrumbs.
- Add the beaten egg (or Amazake) and mix together until pastry forms a ball.
- Wrap dough ball in cling film and place in fridge for 1 hour.
- Preheat oven to 180C / 350F / Gas 4.
- Cut in half and reshape into 2 balls - recling one half. Roll first ball between 2 sheets of cling film (do not add flour). Note – the cornmeal absorbs the water content, so if too crumbly when rolling add a few more drops of water.
- Cut-out and line the 12-hole tin with pastry. Use a spatula to help move the pastry bases into place – just press lightly to fit pastry into tin and repair any cracks – this pastry will not be damaged by handling!
- Fill with your favourite mince pie filling
- Roll out the second ball between clingfilm. Cut out (smaller) lids to fit on top.
- Dampen the edges of each tart base with a little beaten egg or free-from milk, place a lid on each and press lightly with your finger to seal around the edge.
- Use a pastry brush to lightly glaze the top of each tart with beaten egg/free-from milk and sprinkle Demerara sugar on top.
- Bake for 10 - 15 minutes until golden brown – enjoy!
Key:
Greyed-out icons indicate that a recipe has an option to exclude a particular allergen.
