The Best GF&V Mince Pies.

4 days 'til Christmas. I know it's a cliché, but where on earth has the time gone? I hope you're all looking forward to Christmas, I love hearing about other people's traditions so feel free to leave me yours in the comments. Personally, me and Michael are having a very chilled day whilst the family all go to have dinner cooked for them. Christmas is really hard when you're so so poorly; everyone's happy, there's Christmas markets and events to go to, wine to drink, dinner to make. And here we are, stuck in bed and having to get your fiancé to open your presents. But! There is something we can enjoy... Christmas food! It makes me feel a lot more festive when I have hot mulled juice to drink and mince pies to eat (although our free from pudding went mouldy!). Anyway, if I actually get to the point, we've found the perfect Mince Pies for us lot with picky tummy's and soppy animal-loving hearts. These guys are so damn delicious you just have to make them. We had to go do something the other day (exciting news coming soon) so I took 2 amazing mince pies to costa to eat with a chai latte for a wake me up breakfast. Yum.

Vegan & Gluten Free Mince Pies (makes 12) 

Pastry Ingredients:
60g vegan butter
4tbsp brown sugar
1/2tsp vanilla extract
85g brown rice flour
50g chickpea flour
60g cornflour
1/4tsp xantham gum
pinch of salt
3tsp water

Fruit Mincemeat Ingredients:
60g chopped dried apricots
100g dried cranberries
70g raisins
zest of 1 orange
juice of 1/2 orange
zest of 1 lemon
1tsp ground cinnamon
  •  For the pastry: In a bowl cream the butter, sugar and vanilla extract, then in a separate bowl mix together the flours, xantham gum and salt. Now mix the two mixtures together, add the water and mix with your hands into a dough. Knead for around one minute, roll in a ball, wrap in cling film and pop in the fridge for half an hour.
  • For the filling: Put all the ingredients for the fruit mixture into a blender and pulse until you achieve a rough consistency.
  • Preheat the oven to gas mark 4/350f and grease a cupcake tin with 12 holes with some vegan butter.
  • Dust a work surface with some extra rice flour and roll out the pastry to around 3mm thick. Use a round pastry cutter to cut out 12 circles (re roll and cut again if needed) then put the left over pastry to one side.
  • Put the cut out pastry rounds into the tray, then fill each with one tablespoon of the mincemeat, making sure not to overfill so it won't bubble over whilst cooking.
  • Roll the remaining pastry out to 3mm thickness again. Now you get to choose whatever cutter you want to make 12 pastry toppers for the mince pies. Once 12 are cut, place them over the top of the pies and gently press down.
  • Bake in the preheated oven for 10-15 minutes or very lightly golden.
  • Remove from the oven and pop out onto a wire rack to cool down (but you better just test one straight from the oven, eh?). Once cooled, dust with icing sugar and then munch away.

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