December is finally here! Only 21 days left til Christmas… And what better way to get into the Christmas spirit than baking some mince pies? I adapted my usual recipe to make it gluten free and low FODMAP. This recipe makes approximately 16 delicious mince pies. The only problem is that you have to restrict yourselves to just one, as 2 mince pies become high FODMAP. Remember that this limitation is per mealtime not per day.
Ingredients:
For the mincemeat:
- 75g raisins
- 75g currants
- 1 chopped satsuma/ clementine
- zest of 1/2 lemon
- zest of 1/2 orange
- 15g mixed candied peel
- 65g soft brown sugar
- good pinch of mixed spice
- juice of 1/2 lemon or orange
- 1/2 tablespoon whiskey (optional)
For the pastry:
- 225g gluten free plain flour
- 1 teaspoon xantham gum
- 100g butter or margerine
- 2 tablespoon icing sugar
- 1 egg
- water to bind (2-4 tbsp)
- zest of 1/2 an orange and lemon
Method:
- Mix all the ingredients for the mincemeat together. You can prepare this in advance and store in sterilised jars. This helps the flavours develop. I left mine in a jar for a week. The difference in the smell after just one week makes the wait so worth it!
- Make the pastry by sifting the flour, xantham gum and icing sugar.
- Add the butter and rub in the flour mixture until it resembles fine bread crumbs.
- Add the zest, egg and enough water to make a soft smooth dough.
- Wrap it in clingfilm and leave it to rest for at least an hour.
- Roll out the dough between to pieces of cling film and use round cutters to cut out bases to fit your mince pie tin. I used quite a shallow tin which makes small mince pies.
- Lightly grease your mince pie tin and place the bases in each.
- Fill each mince pie with approximately 15g of mince meat.
- Brush with beaten egg, place the lids on top and press to seal.
- Make a small hole or cut in the tops.
- Brush with beaten egg for a golden colour.
- Heat the oven to 180C and bake for 15-20 minutes until golden.
- Once ready leave them to cool and then dust with icing sugar.