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Gluten Free Mince Pies with Orange Pastry
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5 from 1 vote

Gluten Free Orange Flavour Mince Pies

These mince pies are a step above your average mince pies, adding an orange concentrate makes these so much more decadent, a true indulgent treat for the festive time of year
Prep Time10 minutes
Cook Time12 minutes
chilling time30 minutes
Total Time52 minutes
Course: Dessert, Tea Time
Cuisine: Dairy Free
Keyword: Christmas, Easy, Mincemeat, Pastry, Pies, Simple
Servings: 12 Mince Pies
Calories: 219kcal
Author: Glutarama

Ingredients

  • 200 g gluten free plain flour
  • 90 g butter or butter alternative, I use Flora
  • 50 g caster sugar
  • 2 egg(s) or 2 flaxseed eggs or 100ml water
  • 1 tbsp orange concentrate [see notes] or 1tsp orange extract
  • 1 orange use the zest only
  • 500 g mincemeat ready-made shop bought (check label)
  • 1 egg(s) to brush the pastry, alternatively use a sprinkle of sugar or brush with milk.

Instructions

  • Sift the flour into a bowl, make a well in the middle and add all the remaining ingredients; butter cut into cubes, caster sugar, orange zest, 2 eggs (or 2 flaxseed eggs/100ml water).
  • Using a rounded knife or pastry cutter, cut through the mixture until it starts to come together and form breadcrumb clumps.
  • If necessary add a little more flour if the mixture seems to sticky to handle.
  • Turn onto a floured work surface and knead until smooth.
  • Pop into a Tupperware tub and chill in the fridge for at least 30mins
  • When chilled carefully roll out to the thickness you desire, cut the rounds (I use an 8cm fluted cutter) and fill with mincemeat, if you wish cut shapes of holly leaves to decorate.
  • Top Tip: if you plan to pop lids on your mince pies, remember to pierce a little hole to allow the steam to escape, that way you won't get the mincemeat juices seeping out of the sides.
  • If adding decoration or lids, brush the tops with the beaten egg white and add a sprinkle of caster sugar.
  • Pop into the oven at 190°C /170°C fan /375°F /Gas 5 for 10-12 minutes until the pastry turns a delicate golden colour
  • Remove from oven and sit on a wire rack for 5 mins before removing Mince Pies from the tin, if you try to remove too soon the pastry will be too unstable.
  • cool completely and if you like dredge with a little icing sugar.

Notes

I make homemade orange concentrate as described in my Melt in the Mouth Shortbread recipe which has a hint of orange, follow the link to make your own with the step-by-step guidance, alternatively use a good quality orange extract, try not to use a flavouring if you can...extracts are the 'real thing', trust me!

Nutrition

Calories: 219kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 302mg | Potassium: 43mg | Fiber: 1g | Sugar: 34g | Vitamin A: 276IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg