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.
Learn more about gluten free with Steph Clubb on our Gluten Free Baking course.
This recipe can be made dairy free by substituting the butter for Stork block or Trex.
Gluten Free Mince Pies with Clementine Pastry
- 200g Gluten-free plain flour (we like Shipton Mill’s All Purpose Flour)
- 125g butter
- 1 tbsp icing sugar
- Zest of half an orange
- 4 tbsp orange juice
- 200g 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.