Pastelitos de frutas navideños sin gluten

Ingredientes

• 250 grams Gluten free All-purpose flour (sieved) (AKA gluten free plain flour in the UK)
• 1/4 teaspoon Xanthan gum (Omit if flour blend already contains xanthan gum)
• 1/4 teaspoon Salt
• 110 grams Unsalted butter (Cold & Cubed)
• 60 grams Light brown sugar
• 2 large Eggs (1 for dough and 1 for egg wash)
• 1-2 tablespoons Milk
• 400 grams Fruit Mincemeat
• 2 tablespoons Granulated sugar (For dusting)

Preparación

1. 1

   --- Making the gluten free pastry ---

2. 2

   In a large bowl combine flour, salt and xanthan gum.

3. 3

   Rub together Butter with flour until it forms a breadcrumb like consistency. Then mix in the sugar.

4. 4

   Make a well in the middle of the mixture and add egg and 1 tablespoon of milk.

5. 5

   Mix together with your hands until a dough is formed. Add a little extra milk if you feel the mixture is too dry.

6. 6

   Wrap your pastry ball in clingfilm and place it in the fridge for 30 minutes. If you leave it for longer than 30 minutes you may need to sit it at room temperature for 10 minutes before rolling it out.

7. 7

   --- Assembling the gluten free mince pies ---

8. 8

   Preheat oven to 180°C/350°F/Gas mark 4.

9. 9

   Lightly grease the inside of the muffin pan.

10. 10

    Lightly flour the surface and rolling pin (I like to roll directly onto parchment paper lightly dusted with flour or plastic wrap. see my gluten free shortcrust pastry post for more tips).

11. 11

    Roll out the dough to approx 2-3 mm thick. Using a round cutter slightly larger than the muffin holes, cut out circles.

12. 12

    Carefully place the pastry circles into the holes of the tray and gently shape them into the bottom and sides of the muffin holes.

13. 13

    Roll out any remaining pastry and use your preferred cookie cutters to make lids for the pies.

14. 14

    Add 1-2 tablespoons of mincemeat into the pastry cases until they are almost reaching the top of the muffin tin.

15. 15

    Carefully lift the pastry lids and place on top of the pies, gently press down on the edges of the pastry cases.

16. 16

    Brush the tops of the pastry with egg wash (1 egg beaten). Sprinkle the tops of the pies with granulated sugar.

17. 17

    Place in the oven for 20-25 minutes or until the pies are golden.

18. 18

    Cool in the muffin tins before removing as they will be delicate when still warm.

19. 19

    Optional dust with powdered sugar when cooled.