Finding delicious treats that are suitable for those who don’t eat dairy can often be a challenge. Luckily, these festive mince pies are not only free from dairy but they’re also gluten-free too! Safe to serve to your free-from guests this Christmas, bake up a batch for your next drinks party or the main dinner itself.
- 90g brown rice flour *
- 90g polenta *
- 90g potato flour *
- 1 tsp xanthan gum *
- 150g dairy-free spread
- 60g caster sugar
- 1 medium egg
- 410g jar dairy-free mincemeat
- Icing sugar, for dusting
* Available at Holland & Barrett
- 6.5cm (2½ in) plain round cutter and a small star cutter
- 2 trays of 12 patty tins
Sift the flours, polenta, and xanthan gum into a mixing bowl. Add in the spread and then stir in the sugar.
Beat the egg and add it in. Bring the mixture into a dough with your hands and then knead it on a rice flour surface. Wrap it in Clingfilm and refrigerate for 30 minutes.
Roll the dough out on a surface dusted with rice flour and then cut into equal numbers of circles and stars. Place the circles into the 12 holes of the pastry tin and put it in the fridge for another 30 minutes.
Put one teaspoon of mincemeat mixture in each hole of the pastry tin and cover with a pastry star on top. Bake at 200˚C for 20 minutes and then remove each pie from the tin, leaving them to cool on a wire rack. Dust with icing sugar before serving.
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