FRUITY & DELICIOUS

As good as the real thing, mince pies made without gluten.

We taste the best Christmas fare

GLUTEN-FREE MINCE PIES

Gluten-free pastry:

240g (500ml) gluten-free flour mix (available in health shops)

Pinch of salt

5ml (1 tsp) xanthan gum

160g butter, cut into small pieces Grated zest of 1 lemon

125ml (½ cup) icing sugar, sifted 1 egg

30-40ml iced water

Fruit Mince:

450g purchased fruit mince

70g dried cranberries

50g slivered almonds, lightly toasted Grated zest and juice of 1 orange 50ml brandy, optional

1 beaten egg for glazing

Caster sugar for sifting

For the pastry combine the flour mix, salt, xanthan gum, butter, lemon zest and icing sugar in a food processor and whizz to form crumbs. Add the egg and iced water, and pulse to form a dough (do not overmix, add a little extra water if necessary). To make it easier to handle the pastry rolling out, place the dough between two sheets of nonstick baking paper. For the filling place fruit mince, cranberries, almonds, orange zest and juice and brandy, if using, into a small saucepan and bring to boil. Simmer for a few minutes, then set aside to cool completely. Remove pastry from the fridge and divide in two. Roll out half of the pastry to about 5mm thick and cut out discs to fit the patty pan cuts. Place a heaped teaspoon of fruit mince into each pastry case, but don’t overfill. Roll out the remaining dough, and any offcuts, to about 5mm thick. Stamp out star shapes as lids, and put on the pies, moistening edges with water, if necessary, to attach the lid to the pastry case. Brush the stars with beaten egg. Bake in a preheated oven at 180°C for 12-15 minutes, or until the pastry is light golden brown. Remove from oven and sift over caster sugar. Cool in the tray for 5 minutes, remove and put on a rack until cold.

Recipe extracted from The South African Gluten-Free Cookbook by Jenny Kay Published by Penguin Random House