Gluten Free Frangipane Mince Pies
These frangipane-topped mince pies are a great twist on a classic Christmas treat! This recipe makes 12 gluten free frangipane mince pies which can easily be frozen.
Servings: 12
Ingredients
For the pastry:
- 170 g plain gluten free flour I always use FREEE by Doves Farm plain gluten free flour for pastry
- 1 tsp xanthan gum
- 110 g unsalted butter (cubed)
- 1 tbsp caster sugar for sweet pastry
- 1 large egg
- 1 tsp water
For the frangipane:
- 80 g unsalted butter softened
- 80 g caster sugar
- 80 g ground almonds
- 1 large egg
- 1 tbsp plain gluten free flour
- 1 tsp almond extract
For the filling:
- Half a jar of mincemeat
- 2 tbsp flaked almonds
- Icing sugar for dusting
Instructions
First make the pastry:
- Add the flour, xanthan gum and sugar to a large mixing bowl and stir together.
- Cut the cold butter into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.
- Crack the egg into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to ‘mush’ the mixture together. You’ll see it start to form a sticky dough.
- Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.
- Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage – you need the dough to chill a bit so it is easier to roll!
Next make the frangipane:
- While the pastry is chilling, add all the ingredients for the frangipane to a large mixing bowl.
- Beat with an electric mixer (or wooden spoon) until combined and set to once side.
To construct the mince pies:
- When the dough has chilled, preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Roll the chilled dough between floured clingfilm to 4mm thickness and then use a 9cm round cutter to cut out 12 circles.
- Gently press the circles into the wells of a cupcake baking tin, and then prick the bottom of each with a fork.
- Add a teaspoon of mincemeat to each pastry case. Then add around 1 tbsp of the frangipane mix on top.
- Sprinkle each mince pie top with ground almonds then bake in the oven for 20-25 minutes, until the frangipane is golden and risen.
- Remove from the oven, leave to cool and then remove from the tin. Dust with icing sugar and enjoy!
Notes
- If you like you can add the zest of 1 orange into the pastry - do this before adding the egg to the mix.
- These mince pies are best served warm, and can be kept in an airtight container for up to 5 days and reheated as needed. They can also be frozen.
- Lovely served with custard or clotted cream - or just cold with a cuppa (or a glass of milk for Santa!)
