Crossed Grain

34 WWW.COELIAC.ORG.UK Makes 24 mini sized or 12 large mince pies Preparation time 20 minutes Cooking time 40 minutes Ingredients For the gluten free mincemeat: • 1 apple, grated • 25g (1oz) mixed peel • 100g (3oz) sultanas • 50g (1½ oz) raisins • 50g (1½ oz) cranberries • 25g (1oz) butter • 50g (1½ oz) light muscovado sugar • 1 tsp mixed spice • 50ml (2fl oz) sherry or brandy • chopped nuts for decoration (optional) For the sweet pastry • 250g (9oz) gluten free plain flour* • 1 tsp xanthan gum • 85g (3oz) icing sugar • 125g (4oz) butter • 1 egg *Check our Food and Drink Information for suitable products. SWEET TREATS Christmas pudding may be the ultimate festive dessert, but sometimes you fancy something a bit different. A little nibble when you’re watching the Queen’s speech, or even a sweet party canapé. You could even make big batches of these recipes and give them as edible gifts Method 1 Make the mincemeat by placing all the ingredients except the alcohol into a pan. Heat gently, melting the butter and bringing together all the flavours. Simmer for 10 minutes or until all the fruit is softened. Allow to cool, then stir in the alcohol. Reserve until needed. If you want to store it for more than a few days, place into sterilised jars, seal tightly, and store in a cool place 2 Sift the flour, xanthan gum and the sugar into a mixing bowl. Cut the butter into cubes and rub in gently with your fingers until the mixture resembles breadcrumbs. Stir in the eggs and a little cold water (if needed) and bring together to form a dough. Wrap in cling film and chill for 30 minutes 3 Preheat the oven to 180 ºC/350ºF/ Gas Mark 4 4 Roll the pastry out, using a 2¼ inch straight edge round cutter. You will need 24 bases for canapé sized pies (use your usual cutter for larger ones). Reserve the rest of the pastry for the tops 5 Line some mini cake tins with the pastry bases, place a teaspoon of the mincemeat into each one, then top with pastry tops (using 1½ inch round cutter, a pastry star cutter, or chopped nuts) 6 Bake in the oven for 12-14 minutes or until the pastry is golden and cooked through. Leave in the tin for a few minutes before turning out. Cool on a wire rack. MINCE PIES This mincemeat is so easy to make and store – feel free to double the recipe. Replacing the butter with suet gives a lovely creamy taste. We’ve topped our pies with flaked almonds and pastry stars, but feel free to experiment with whatever toppings you fancy…