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Food Allergy Mums’ Christmas mince pies
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Total Time:
30 minutes
Ingredients:
  • 170 g gluten-free plain flour plus extra for dusting
  • 85 g dairy-free sunflower spread
  • 2 tablespoons caster sugar
  • cold water
  • vegetarian mincemeat to fill
Instructions:
  • In a blender or food processor, combine flour and dairy-free spread until it resembles breadcrumbs. Transfer the mixture to a bowl, add sugar, and mix. Incorporate 1 teaspoon of cold water gradually until the pastry forms a non-sticky ball. Roll out the pastry on a floured surface, cut into circles, and place in a muffin tray. Chill in the fridge for 30 minutes. Preheat the oven to 220°C/200ºC fan/425°F/gas mark 7. Bake the pastry cases for about 10 minutes until lightly golden. Fill each case with mincemeat and either leave open or cover with a pastry lid. Return to the oven until the mincemeat bubbles or the lid turns golden. Let the mince pies cool on a wire rack before serving.

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