I hope you all had a wonderful Christmas filled with family, friends and lots of yummy food. Probably similar to everyone else, I have been doing loads of cooking, but had no time to write about any of it! So here begins…
Mum and I have been making mince pies together every Christmas since I can remember. And according to the photo albums, even before that! After making to pastry and rolling it out gently (only in one direction Mum sayes, otherwise it gets overworked) and stamping out the tops and bottoms we would have a production line of putting the pastry in the pans, plopping Mums fruit mince on top, then covering the whole package with the pastry top. WhenI was little I also went through a creative stage of cutting out Christmas trees and stars and using that as a top instead.
This was our first Christmas together since I have been gluten free. Mum was determined I shouldn’t’ miss out and so together was set about making gluten free mince pies.
These are two recipes for mince pie pastry. Our aim was to recreate Mum’s pastry just without the gluten. The first recipe we tried I thought was good for gluten free pastry, just not the same as mum’s, but she thought it was hopeless and insisted that we do another recipes immediately! So after following a recipe for the first we decided to just try and recreate one by ourselves.
The second was almost perfect! Well I thought it was perfect, but Mum, who can eat normal pastry to compare, thought it still needed a bit of work. But I am sure you will all agree it is pretty amazing!
I have provided both here for you to try. The first is still good and I encourage you to try it also, the only thing is that you can still taste the custard powder in the final product so it the thought of that is not appealing, don’t try it!
1 ½ gluten free cornflour
¼ cup soy flour
¼ cup custard powder
2 tbs castor sugar
125g cold butter, chopped
1 egg white
1-2 tbs iced water
Sift the flour and custard powder into a bowl and stir in the sugar.
Using your fingertips (or a food processor if you have one), rub the butter into the flour mixture until the mixture resembles fine breadcrumbs.
Make a well in the centre and stir in the egg white and iced water slowly until the pastry comes together. Gather pastry into a ball and flatten slightly.
Roll the pastry out until it is 5mm thick (I find if it is too thin once it is cooked the pastry is too crispy)
Next the pastry can be shaped according to what you are making, so for the mince pies I use circular cutters to stamp out the bases and then slightly smaller ones for the tops of the mince pies.
Carefully lift your bases and place into your pastry into the patty case tins. Fill each with a spoonful of your mince (I will post my favourite recipes soon, promise!) And top with a lid. Brush the top of the pie with a little egg white (to make is brown nicely)