Mince Pies with Lemon and Brandy

THESE mince pies are suitable for those with coeliac disease – the autoimmune condition that causes the body to overreact to gluten, as well as those with gluten sensitivities. Pastry that contains gluten-free flour can often be tough to roll, but adding a touch of cornflour makes the process far easier. Rarely, mincemeat contains wheat flour so make sure to check the label before use.

MAKES 12

● 200g gluten-free flour, plus extra for rolling

● 30g cornflour

● 70g caster sugar

● 130g unsalted butter, diced ● 1 medium egg yolk

● 3 tbsp milk (or water)

● Icing sugar for dusting

● Finely grated zest of 1 lemon, plus 1 tsp lemon juice ● 2 tsp brandy (optional)

● ⅓ tsp ground cinnamon

● 150g mincemeat

To make the pastry, place the flour, cornflour, sugar and butter in a food processor, and give it a quick burst at high speed to reduce it to a crumb-like consistency. Then add the egg yolk and about 3 tablespoons of milk or water to bring the dough together. Wrap the pastry in baking paper or clingfilm, flattening it into a patty, and chill for 1 hour or overnight. Heat the oven to 190C/170C fan/ gas 5. Stir the lemon juice, zest, brandy and cinnamon into the mincemeat. Knead the pastry until pliable, split in half and, on a lightly floured surface, roll the first half to the thickness of a pound coin. Then cut out circles using a 7cm cutter to fit a non-stick fairy cake tray. Place these in the tin and fill each with a teaspoon of mincemeat. Roll out the remaining pastry and cut out 12 lids the same size – use a star cookie cutter to make them extra festive. Brush the rim of the pies with milk or water, lay the lids on top and gently press the edges together. Bake for about 25 minutes until the pastry is a very pale gold. Serve warm about 20 minutes out of the oven, dusting them with icing sugar. ● Annie Bell’s new book, Healthier Planet, Healthier You (Pan Macmillan), is available from December 23, priced £18.99.