Just because you’re on a gluten-free diet doesn’t mean you miss out on these festive treats during Christmas. By adding clementine to the pastry you give a delicious subtle orange taste along with flecks of orange through the dough.
How to make gluten free pastry
Although the ingredients list is similar to traditional pastry, gluten free pastry can be a bit tempremental. Follow our tips for perfect pastry.
- If you don’t need the pastry to be dairy free use hard butter or lard, this gives you a crispier pastry that is less likely to crumble.
- Compared to traditional gluten pastry, gluten-free pastry will likely need more liquid. At first the dough may even seem sticky, this is ok.
- If you find the mixture gets too sticky, don’t keep working with it. Wrap it up, put in the fridge and allow it to rest for half an hour before trying to work with it again.
Learn more about gluten free with Steph Clubb on our Gluten Free Baking course.
Gluten Free Mince Pies with Clementine Pastry
- 200 g Gluten-free plain flour we like Shipton Mill's All Purpose Flour
- 125 g butter
- 1 tbsp icing sugar
- Zest of half an orange
- 4 tbsp orange juice
- 200 g mincemeat
- flaked almonds optional
Rub the butter into the flour until it has the consistency of breadcrumbs. Stir in the icing sugar, zest and the juice. Combine until you have a soft dough. It may seem quite a wet dough at this stage but don't worry. A spell in the fridge will sort this out.
Wrap the dough in clingfilm and chill in the fridge for 30 minutes.
Preheat the oven to 180°c. Roll out the dough onto a lightly dusted surface until around 4mm thick. Cut out rounds of dough out and press lightly into a bun tin. Top with a dessert spoonful of mincemeat. As tempting as it is don't overdo the mincemeat or it'll bubble out and weld your pies to the tin.
Top your mince pies with pastry stars and/or a sprinkle of almonds.
Bake for 20 minutes, until the pastry is golden. Allow the mince pies to cool for a few minutes in the tin before transferring to a wire rack. Dust with icing sugar before serving. Enjoy warm or cold.
This recipe can be made dairy free by substituting the butter for Stork block or Trex.