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Gluten Free Luxury Mince Pies

Posted by: Nathan Cousins on Dec. 7, 2015

St George’s Hotel Gluten Free Mince Pies with a Creamy Orange and Vanilla Topping

The best Mince Pies you’ll ever taste, topped with a delicious creamy topping that perfectly complements the crisp pastry and sweet centre.

Ingredients

  • 330g organic gluten free mincemeat
  • Sweetened short crust pastry made with Gluten Free Flour
  • 1 Orange
  • 25g dried cranberries
  • 25g dried apricots
  • 50g flaked almonds
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 tsp ground ginger
  • 3 pieces stem ginger, finely chopped

Egg Wash

  • 1 egg
  • Milk to loosen

Topping

  • 300g full fat cream cheese
  • 1 oranges
  • Dash of vanilla extract
  • 3 tbsp icing sugar

Method

Preheat the oven to 220C/450F/Gas 8.

  • Take a greased 12-hole deep muffin tin
  • Roll the pastry to 3mm thick then zest one of the oranges over half the pastry. Fold the other half of the pastry over the top then press down lightly.
  • Roll the pastry to 3mm thick then stamp out rounds 2cm larger than the holes of the bun tin. Press each disc gently into the bun tin.
  • Mix the mincemeat with 25g of the flaked almonds, then add the cranberries, apricots chopped ginger, spices and zest of the second orange, then mix thoroughly.
  • Place spoonfuls of mincemeat into each pastry disc, filling to about 2/3 full.
  • Beat the egg and milk and brush over the base.
  • Place a second pastry disk on top, press down slightly, cut two small slits in the lid and brush with the egg wash mix.
  • Place in the oven and bake for 12-14 minutes until golden brown.
  • Leave to cool slightly before removing from the tin.
  • Whisk the cream cheese, 3 tbsp of orange juice, vanilla extract and the icing sugar together until smooth and creamy. Taste to check for sweetness, adding more orange juice and sugar if necessary.
  • Place a spoonful of the cream cheese mix on top of the cooked mince pie then scatter over the flaked almonds.
  • Enjoy!

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