I love Christmas time - mince pies are fabulous but it's hard to find ones we can all eat. Gluten free, vegan and nut free all rolled into one. I've made our own pastry for this and used Sainsbury's Mincemeat as it doesn't have nuts.
This is a nice mix of flours. I don't use the Dove's Farm anymore as I think the potato is doing me in. The pastry is a darker colour due to the graham flour but it's a lovely, soft texture. Like a lot of gluten free products is more delicate that wheat based baked goods so handle with care.
1 cup coconut flour
1/2 cup sorgum flour
1/2 cup graham flour
1 tsp Xantham Gum
1/2 cup cold Trex shortening
1/2 cup cold Pure Sunflower margarine
2-3 tablespoons cold water (put an ice cube in the bowl)
Sift the flours together.
Work in the fats with the tips of your fingers until the mixture resembles breadcrumbs.
Sprinkle the water over the top and bring together with your hands to form the pastry.
Work quickly and with cold hands! Add a bit more water if needed, or an additional tablespoon of margarine to get a nice, plyable pastry.
Chill for 30 minutes.
Roll out on a floured board to 1/4 inch and using circular cutter make 12 pies. Grease your muffin tin and gently press the pastry into the case. Reroll the remains of the pastry for the tops - I like using a star cutter but use any shape you like.
Spoon in your choice of mincemeat and gently put the top lid on.
Bake for 10-12 minutes until golden.
Sprinkle with icing sugar and serve warm or cold.
Oh...and I like my pastry thick - which I realise would make Mary Berry flip. Roll it out thinner if you prefer.
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