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1. To make the pastry, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the icing sugar and orange zest. Spoon in 4 tbsp water, mixing with a knife until the dough starts to come together. Knead lightly, flatten into a disc, wrap in cling film and chill for at least 30 mins.
2. Heat oven to 180C/fan 160C/gas 4. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness. Using a 9-10cm fluted cutter, stamp out discs from the pastry. Re-roll any trimmings and stamp out more discs until the pastry is used up. Line two 8-hole muffin tins with the pastry discs, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth. Can be frozen, uncooked, in trays for up to 1 month.
3. Combine the crumble ingredients in a small bowl, then sprinkle a little over the top of each mince pie. Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked and golden brown. Cool in the tins for 5 mins, then serve with brandy butter or crème fraîche.

Per serving

175 kcalories, protein 1g, carbohydrate 2g, fat 21 g, saturated fat 10g, fibre 5g, salt 0.01 g

Latest comments and suggestions

• littlemermaid

  17 December 2007

  littlemermaid rated and commented on this recipe

  

  unbelieveably easy and how fabulous to find a pastry recipe which can be easily adapted for other pies. Great and thank you

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• favourites

  18 January 2008

  favourites rated and commented on this recipe

  

  I made these on christmas morning to take to work and they were lovely, everyone really enjoyed them especially with clotted cream!

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• Samantha

  18 November 2008

  Samantha rated and commented on this recipe

  

  Made these last year and will do so again this year, everyone loved them. Really tasty with the crumble topping as not too heavy. Great with some whipped cream with a touh of cointreau.

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• Womanly Panther

  23 May 2009

  Womanly Panther rated and commented on this recipe

  

  Pastry says crisp & crunchy for several days. Fantastic served warm with a dollop of creme fraiche on the top. One is not enough! Much better than regular mince pies & easier to make because you don't have to fiddle around cutting out pastry lids!

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• Gill

  04 October 2009

  Gill commented on this recipe

  Absolutely delicious! Best mince pies I have ever had. These mince pies are a real winner if you need to be Gluten or not. Gill

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Ingredients

• 125g unsalted butter , chilled and diced
• 200g gluten-free flour (we used Doves Farm), plus a little extra for rolling
• 1 tbsp icing sugar
• grated zest 1 orange
• 200g gluten-free mincemeat (we used Sainsbury's luxury mincemeat)

FOR THE CRUMBLE TOPPING

• 25g ground almonds
• 25g flaked almonds
• pinch ground cinnamon
• 25g unsalted butter , melted
• 25g soft light brown sugar

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Difficulty and servings

Makes 16

Easily doubled

Preparation and cooking times

Prep 25 mins

Cook 20 mins

Plus chilling

Gluten-free, Egg-free

Ingredients

• 125g unsalted butter , chilled and diced
• 200g gluten-free flour (we used Doves Farm), plus a little extra for rolling
• 1 tbsp icing sugar
• grated zest 1 orange
• 200g gluten-free mincemeat (we used Sainsbury's luxury mincemeat)

FOR THE CRUMBLE TOPPING

• 25g ground almonds
• 25g flaked almonds
• pinch ground cinnamon
• 25g unsalted butter , melted
• 25g soft light brown sugar

Per serving

175 kcalories, protein 1g, carbohydrate 2g, fat 21 g, saturated fat 10g, fibre 5g, salt 0.01 g

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