Mince Pies

Pies

Blog on Tour: Take Two! So it turns out Italy is FULL of intolerants. In fact, we’ve even found foccacia, tortellini and panettone ‘senza glutine’  which means I may have to spend every festive season for the rest of my life in this lovely country. Unlike in the UK, however, mince pies are not readily available so the ladies in my family rectified this problem with a big baking sesh. Result: wheat-free, dairy-free pastry cases filled full of Christmas. Happy Holidays everyone!

INGREDIENTS

FOR THE PASTRY

– 1 & 2/3 cups of rice flour

– 1/4 tsp salt

– 6 tbsp olive oil

– 1/4 cup cold water

– Optional: 1 small egg and icing sugar for aesthetics!

 

FOR THE MINCEMEAT

– You could definitely make your own but I used a store-bought jar. It is Christmas after all … maybe next year?

 

METHOD

1. Preheat the over to 190 degrees and oil a muffin pan.

2. In a mixing bowl, mix together flour and salt.

3. Add in olive oil using a fork until it resembles breadcrumbs. Then gradually stir in cold water until the mixture forms a dough.

4. Flour a flat surface and roll out the pastry dough. Using a circular cookie cutter, make the cases. Prick the bases three times with a fork.

5. Dollop a (very) heaped teaspoon of mincemeat into each pie.

6. Using a slightly smaller cookie cutter, make a round lid to top each pie. Seal the edges by pressing gently.

7. Beat one small egg and brush the tops of the pies. This is optional but helps them go a nice golden brown! Place in the oven and bake for 25-30 minutes or until golden brown.

8. Leave to cool in the tin for 5 minutes then transfer to a wire rack. To serve, dust with icing sugar!

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