Saturday, 16 December 2017

Luxury Mince Pies

I've had a few requests for this "recipe" - the inverted commas are because it's not entirely homemade, but the pastry was! I've experimented with numerous flours/mixes for pastry and it's always super crumbly, but this time I seem to be on to a winner.


For the pastry:-

I used the traditional; "half fat to flour" recipe, but the addition of coconut oil (to bind) and wet egg replacer necessitated a little additional flour. Apologies for the imperial measurements those who prefer metric but I have no time to convert at present! I might revisit this recipe and edit later...

9oz Doves Farm gluten free plain flour
4oz Stork block margarine (at room temperature) or other free from margarine
2 tbsp coconut oil, the white set kind at room temperature
Organ egg replacer for 1 egg

Be patient, this took a while to combine but made a pretty good dough. It was a little sticky and rolling is always tricky but you can rough cut and shape in the tins.

Mincemeat:-

Totally cheated on this one!!! Meridian make a delicious, free from mince pie filling so don't sweat the small stuff, this one's a winner. A teaspoon of filling in each pie case is sufficient.


Bake these open at 165C Fan /180C standard oven and leave to cool.

Once cool, I cut marzipan and fondant icing circles to make the tops, and sprayed with safe cake shimmer. You can make the marzipan or purchase it, unless you are avoiding nuts it's easy to buy both safe marzipan and fondant icing.

Enjoy! 

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