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Marzipan Topped Mince Pies

Mince pies are that Christmas tradition you just have to take part in, I'm not the biggest fan but I still have to make them, just because it's not Christmas without the smell of freshly baked pies otherwise! Delicious crumbly gluten free pastry filled with juicy, spiced mince meat, the must have Christmas tart.

Added 4 weeks ago
Recipe by Alison Wheatley

This recipe is...

  • Dairy Free Dairy Free
  • Vegetarian Vegetarian

Ingredients

340g gluten free plain flour
170g sunflower spread
1 egg yolk
80g caster sugar
3-4tbsp water
About 300g morrisons mincemeat or other gluten free mincemeat
200g golden marzipan
Icing sugar for dusting
  • Preparation Time: 30 Mins
  • Cooking Time: 30 Mins
  • This recipe makes 18 pies

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Sift the flour into a bowl and add in the sugar.

2. Rub in the sunflower spread and the egg yolk until you get a breadcrumb consistency.

4. With a round ended knife, gradually mix in the water until you reach a nice doughy consistency. You might need more or less than the 3-4 tbsp specified.

5. Wrap in cling film and chill in the fridge for 15 mins or so before use.

6. Roll out the pastry to round about the same width as a pound coin and cut out 18 circles with an 8cm cutter.

7. Grease a patty or muffin tin and line each section with the rounds, place about 2tsp of mince meat in the middle of each.

8. Roll out the marzipan to about half a centimetre thick and cut with a 4.5cm cutter, place a round on the top of each pie.

9. Place in an oven preheated to gas mark 5 for about 20 mins until pastry is golden and the marzipan is bubbling and well browned, leave to cool in the tin for 10 mins or so before removing. Once cold dust with icing sugar.

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