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Crumble-topped mince pies

Crumble-topped mince pies

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(9 ratings)

Prep: 25 mins Cook: 20 mins Plus chilling

Moderately easy

Makes 16
Gluten and egg-free diets are catered for with these crunchy mince pies. The perfect addition to a cup of tea or glass of mulled wine

Nutrition and extra info

  • Gluten-free
  • Egg-free

Nutrition per serving

  • kcalories175
  • fat21g
  • saturates10g
  • carbs2g
  • sugars11g
  • fibre5g
  • protein1g
  • salt0.01g
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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

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 tbsp icing sugar
  • grated zest 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 200g gluten-free mincemeat (we used Sainsbury's luxury mincemeat)

For the crumble topping

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

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Method

  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.

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Comments (14)

maryyoung's picture

I presume if these can be frozen before baking they can be kept in the fridge overnight before baking? I Hope?

sweet_lfa's picture

This is a delicious recipe and easy to make. However, there is a typo in the nutritional info - I think it should read 22g of carbs (if only there were only 2g per serving!). Thanks for a great recipe, will definitely be making these again!

paindorfwolf's picture

Great gluten-free pastry. Did the pastry as an experiment but made apple pies - turned out really well. Now looking forward to Christmas for the mince pies.

isadoradumpling's picture

I know I can buy vegetarian mincemeat now bit I always make my own and have many good recipes. I make these late summer and nearer Xmas the maturity seems to allow these to be enjoyed by carnivores too. I no longer bother with 2 types.

belturbet's picture

Has anybody receipe for home made gluten free mince meat for mince pies? Also mince meat that would be suitable for Coeliac. I would really appreciate if somebody could help me.

gervais's picture
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I am making the pastry today for a friend who follows a gluten free diet. I will then make them on Friday, I have not done gluten free pastry before so I am interested to taste them, will write again.

samwhyte's picture
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I can't speak for the gluten free pastry as I used regular flour, but the crumble topping is great. Crispy and tasty. Will definitely make again.

lelalu's picture
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If you subsitute 1oz/25g of the plain flour for self-raising flour the pastry is better

sharron's picture
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These are fantastic! Tried these for the first time after being diagnsed with a wheat allergy, along with a batch of 'normal' ones for everyone else. Had to fight my way to the wheat free ones as everyone thought they were the best!

gillknapp's picture

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

womanlypanther's picture
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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!

sambatchelor's picture
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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.

roanna_477's picture
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I made these on christmas morning to take to work and they were lovely, everyone really enjoyed them especially with clotted cream!

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

Questions (1)

youngsue62's picture

Lovely recipes but im not to have sugar either would the 'total sweet' do as an alternative, its xylitol and safe for candida sufferers.

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