Discover how you can make delicious gluten-free mince pies with a pistachio filling
What you need...
- Pistachio mincemeat
- 500g dried mixed fruit
- 50g crystallized ginger, finely chopped
- Grated zest and freshly squeezed juice of 2 oranges and 2 lemons
- 2 apples, grated
- 150g caster sugar
- 300ml brandy
- 125g gluten-free suet
- 100g unsalted pistachios, chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mixed spice
- For the pastry
- 50g butter
- 190g gluten-free plain flour, plus extra for dusting
- 60g plus 1 tablespoon caster sugar, plus extra for sprinkling
- 1 egg yolk
- 50g cream cheese
- 1 teaspoon ground cinnamon
- To assemble
- 3 tablespoons cream cheese
- Grated zest of 1 orange
- Milk, for glazing
- Icing sugar, for dusting
- 3 sterilized glass jars with lids
- 8cm round cookie cutter
- 12-hole muffin tin, greased
- Makes 12
First make the mincemeat. Place all the ingredients in a large bowl and stir well with a spoon to make sure everything is mixed. Cover the bowl with a kitchen towel, then leave to stand for 1 hour to allow the flavours to develop. Transfer the mincemeat to a saucepan, and warm over low heat, until the suet has melted and the apple is cooked. Decant into sterilized jars, and seal with airtight lids. The mincemeat will keep for up to 1 year. You will need 1 jar for this recipe.
Preheat the oven to 180°C (350°F) Gas 4.
To make the pastry, cut the butter into small cubes, and rub it into the flour with your fingertips, until the mixture resembles fine breadcrumbs. Add the sugar, egg yolk, cream cheese and cinnamon, and mix together to a soft dough, adding a little cold water if the mixture is too dry.
On a flour-dusted surface, roll out the pastry to a 3mm thickness. Stamp out 24 pastry rounds using the cookie cutter, and press half of the rounds into the holes of the muffin tin. Do not worry if the pastry cracks; simply patch with pastry trimmings. If you like, press the remaining rounds on to a star-shaped mould, to create a decorative imprint. These will be the tops. Fill each pastry case with a spoonful of mincemeat, top with a teaspoon of cream cheese and a little orange zest, then add the tops, pressing the pastry down gently. Using a pastry brush, brush the top of each pie with milk, and sprinkle with a little caster sugar.
Bake for 10–15 minutes in the preheated oven, until the pastry is golden brown. Remove the pies from the tin while still warm. It is easiest to do this by pushing a teaspoon down the side of each pie. Transfer the pies to a wire rack to cool. Dust with icing sugar to serve. These pies will keep for up to 3 days in an airtight container.
This project is from Gluten-Free Christmas by Hannah Miles (Ryland Peters & Small, £9.99) with photography by William Reavell. For more information, visit http://www.rylandpeters.com/.