It's not Christmas without fruit mince pies. There is now a range of gluten free mince pies in the supermarkets, but I've they're full of a bunch of stuff that frankly I don't want to put in my body. Making your own is not hard, and can be lots of fun. The kids love cutting out the pastry with the shaped cutters and spooning the fruit mince in. Today I'm posting the gluten free pastry recipe that I've always used, given to me by a friend a few years ago.
This pastry is, of course, not just great for mince pies. It's an all purpose pastry for sweet or savoury pies or tarts. I always double it so I have lots of mince pies If you're making a large pie with both a base and a top, you'll also need to double it.
For mince pies:
After rolling the pastry, use a cookie cutter or top of a glass that is slightly larger in diametre than the size of the hole of your muffin tin. Press the cut circles into the greased muffin tins (a light spray of oil is enough). Use a slightly smaller circle to cut the tops of the pies, or use a more festive shape like a star or Christmas tree. Roll out any excess dough and make more!
For large pies:
Trace the shape of the pie dish with a pencil on the top piece of baking paper and place pencil-side-up when rolling out the dough so you know what size to make it.
Use an egg wash (lightly beaten egg) to brush over the top of pastry if using a pastry lid.
Bake at 200 C for about 15 mins if blind-baking your large pie before placing filling it it. For mince pies, bake for about 15 mins or till golden (check regularly after 10 mins to make sure it’s not over-cooking).