Mince Pies with a Crumble Topping
Diet: Gluten and Wheat Free
I think these home-made gluten and wheat free mince pies are so much nicer than any shop bought varieties. With a crunchy crumble topping, they are the perfect accompaniment to a cup of tea or glass of mulled wine. If you are short on time, use readymade gluten and wheat free pastry that is available in most supermarket chiller cabinets.
- 125g unsalted butter - chilled and diced
- 200g gluten-free flour (I use Doves Farm) plus extra for rolling out
- 1 tbsp icing sugar
- Grated zest 1 orange
- 200g gluten and wheat free mincemeat (I use Robertsons)
- 25g ground almonds
- 25g flaked almond
- Pinch ground mixed spice
- 25g unsalted butter - melted
- 25g soft light brown sugar
- Zest of one lemon
First make the pastry, rub the butter into the flour until you have a mixture that resembles fine breadcrumbs. Add the icing sugar and the orange zest and 4 tbsp water. Mix with a knife until the dough starts to come together and then knead lightly. Flatten into a disc, wrap it in cling film and chill for at least ½ an hour.
Pre-heat the oven to 180°C, 160°C, gas mark 4. Lightly flour a work surface and roll out the pastry to 2-3mm in thickness. Using a 9-10cm fluted cutter, cut out discs from the pastry. Re-roll any leftover pastry and continue to cut out more discs until the pastry has been used up. Line two 8 hole muffin tins with the pastry and fill each pastry shell with 1 heaped tsp of mincemeat and level the top.
Combine all the crumble ingredients in a bowl and sprinkle a little over each mince pie. Bake on the middle shelf for around 15-20 minutes until the pastry is cooked and golden.
Cool in the tins for 5 minutes.