Updated 23rd December 2021
Ooh I’m rushing in quick (and just in the nick of time), to share with you this rather fabulous festive recipe for delicious gluten free frangipane topped mince pies.
These mince pies, with their squidgy frangipane topping, are a delightful alternative to a traditional mince pie and fill the kitchen with a warming Christmas spice aroma as they bake.
And, if you’re a little wobbly about making gluten free pastry, then these mince pies are a perfect place to start. As the small pastry circles, once rolled out, are much easier to handle than larger pieces.
These frangipane mince pies are the perfect thing to have on hand, to serve up warm, with a glass of sherry or fizz when friends and family drop by.
Ingredients (makes 24)
For the pastry
200g (7oz) gluten free plain flour or mix
100g (3½ oz) hard butter (or margarine) cubed
1 large beaten egg
Add a pinch of salt to the flour if using unsalted butter
Enough cold water to bring the pastry together
For the frangipane topping
1 jar *mincemeat
200g (7oz) butter (leave out for a while to soften)
200g (7oz) caster sugar
200g (7oz) *ground almonds
4 large beaten eggs
1 teaspoon *vanilla extract (optional)
To finish
Icing sugar to dust over the mince pies
Method
Preheat the oven to 190C/375F/Gas 5/170C Fan.
Lightly grease 2 x 12 hole muffin trays.
To make the pastry: In a large bowl rub together the gluten free flour/mix and butter until it resembles coarse breadcrumbs. Leaving the butter quite chunky at this stage, will allow you to get enough water into the mix later. And the butter will blend in perfectly when you knead the pastry.
Stir in the beaten egg and then add enough water to bring the pastry together. If you don’t add enough water, you will find the pastry difficult to work with. if you add a bit too much, don’t worry as you can ‘bring it back’ by adding a little extra gluten free flour.
Form the pastry into a ball and transfer onto a surface dusted with gluten free flour. Knead it for a couple of minutes until the pastry becomes nice and smooth. This will make the pastry much easier to handle later.
I would suggest that you cut the pastry in half before you start to roll it out it’s so much easier to deal with in smaller quantities. Keep dusting your worksurface and rolling pin with gf flour to ensure the pastry doesn’t stick.
Once you have rolled out the pastry nice and thinly, take a large round cutter (approximately 3½ inch) and cut out the pastry circles. Using a palette knife, transfer the pastry circles into the muffin tin cases and gently ease them into the mould. Gather any leftover bits of pastry up, squish together and roll out again.
Fill each pastry case with a teaspoon of mincemeat.
To make the frangipane: In a large bowl soften the butter before adding the sugar, ground almonds eggs and vanilla essence. Whisk together (ideally with an electric whisk) until pale and creamy.
Grab two dessert spoons and top each mince pie with a generous spoonful of the frangipane mixture.
Pop the mince pies into the oven and bake for around 25 minutes until golden brown and firm to touch.
Once the pies are baked, remove from the oven and leave to cool for about 20 minutes, before gently easing them from the tin (I find a desert spoon perfect for this job). Transfer them onto a cooling tray or large plate and leave to go completely cold before dusting with icing sugar.
Recipe notes and suggestions:
These mince pies are at their best on the day you make them. However, they will keep well for a few days in an airtight container and can also be frozen.
Should you fancy making 12 mince pies rather than 24, you could rustle up a batch of cherry bakewell’s or maybe an almond tart with the remaining pastry and frangipane. If you decide to do this, I recommend that you hold off adding the vanilla extract before dividing the frangipane mixture in half and then add *vanilla extract to the half you will use for the mince pies and *almond extract to the other half for the cherry Bakewell’s or almond tart.
For a delicious, fragrant twist to the pastry, grate a little orange zest into the gluten free flour before rubbing in the butter.
Mince pies are so good served warm. I personally love them with brandy butter or fresh cream. But of course usual things like a good *vanilla ice-cream or homemade *custard would also be splendid with these little beauties.
Try sprinkling the mince pies with a few *flaked almonds before popping them into the oven. And once baked, brush the tops whilst warm, with melted apricot jam. This suggestion is from the rather fabulous Mary Berry and it works a treat!
I had so many plans of other things I’d liked to have shared with you before Christmas but unfortunately time simply got the better of me. However, as most of the recipes I tend to share are classics, there may be something here that you fancy rustling up to enjoy over the festive break.
Hope this festive season is all you want it to be.
For now,
Liz x
P.S. If you’re finding making gluten free pastry a little difficult, you may find my pastry making video over on YouTube helpful.
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.
