This mincemeat is so easy to make and store. I used butter to replace the suet which gives it a creamy taste. The pastry needed the xanthan gum and egg to hold the filling and not to be too crumbly when eating. I topped half the mince pies with flaked almonds and half with pastry stars. Feel free to experiment with other nuts or a full gluten free pastry top.
Credited to: Coeliac UK
Difficulty: More of a challenge
Gluten free Mincemeat
- 1 apple, grated
- 25g mixed peel
- 100g sultanas
- 50g raisins
- 50g cranberries
- 25g butter
- 50g light muscovado sugar
- 1 tsp mixed spice
- 50ml sherry or brandy
- 250g gluten free plain flour*
- 1 tsp xanthan gum
- 85g icing sugar
- 125g butter
- 1 egg
Notes: *Please check our Food and Drink Information for suitable products.
- Make the mincemeat by placing all the ingredients apart from the alcohol into a pan. Heat gently, melting the butter and bringing together all the flavours. Simmer for 10 minutes or until all the fruit is softened. Allow to cool, then stir in the alcohol. Reserve until needed. If you want to store it for more than a few days, place into sterilised jars, seal tightly, and store in a cool place.
- Sift the flour, xanthan gum and the sugar into a mixing bowl. Cut the butter into cubes and rub in gently with your fingers until the mixture resembles breadcrumbs. Stir in the eggs and a little cold water (if needed) and bring together to form a dough. Wrap in cling film and chill for 30 minutes.
- Pre-heat the oven to 180C, 350F, gas mark 4.
- Roll the pastry out, using a 2¼ inch straight edge round cutter. You will need 24 bases. Reserve the rest of the pastry for the tops.
- Line the mini-cake tins with the pastry bases, then place a teaspoon of the mincemeat into each one, then top with pastry tops (using 1½ inch round cutter, a pastry star cutter, or nuts.
- Bake in the oven for 12-14 minutes or until the pastry is golden and cooked through. Leave in the tin for a few minutes before turning out. Cool on a wire rack.