Mince Pies {Gluten & Dairy Free}

Wednesday, 5 December 2018

Today's Christmas free-from recipe is another Christmas staple - mince pies. 

These are a current favourite of 5 year old Fraser's, who could easily tuck away at least 3 of these in a sitting.





For years gluten free pastry seemed to be my kryptonite. I love working with 'normal' pastry, and it's so simple to put together, but whenever I tried making a free from pastry I could never make one that would roll out without crumbling. I'm pretty sure if you've ever tried making a free from pastry then you will know the issues!

But then I stumbled across a magic ingredient which instantly perfected my gluten free pastry.



And meant that now my free from pastry could roll out like this...



That's quite a change in texture and rollability from a free from pastry without the xanthan gum.

Now I happily make free from pastry, without any of the crumbly frustrations of before.

You can find xanthan gum in the free from sections of most supermarkets (although I'm sure that the Stornoway Tesco is one of the stores that doesn't have it - the Coop does though!) If you are struggling to find it, I got the tub above from Amazon and it's lasted for ages.

I always make my own mincemeat for putting in my pies. I'm just not overly keen on the spiciness of shop bought versions. Like the Christmas Pudding recipe I shared yesterday, it really isn't as labour intensive to make your own as you might think. I don't think you can go wrong with the recipe from Nigella's How to be a Domestic Goddess. I've used it for years! If you are using shop bought mincemeat don't forget to double check that it is free from.

So for your free from pastry you will need:

8oz gluten free plain flour
2 tablespoons icing sugar
1 tsp xanthan gum
4oz dairy free margarine
1 egg yolk
2-4 tbsp cold water

12 bun tray
circle cutter
star cutter

mincemeat

- Put the flour, icing sugar and xanthan gum into a food processor and mix together quickly. If you don't have a food processor then just mix together in a bowl.

- Add the margarine and blitz until all the margarine is blended in and it looks like fine breadcrumbs. Or use your hands and do it the old fashioned way, rubbing the margarine into the flour with your fingers.

- In a cup mix the egg yolk with 2 tbsp of the cold water. Add this to the food processor while it is running (or add to your bowl and mix together with a knife) and watch for it all coming together into a ball of dough. You may have enough liquid for it to come together into a dough or you may have to add a tbsp or two more of the water. Don't let it get too soggy, you are looking for something that comes together in a bowl and will be rollable. If you are making it in the food processor it will come together in a matter of seconds.

- Wrap the dough up in cling film or a plastic bag and put it into the fridge to rest for around half and hour.

- Remove from the fridge, dust your work surface with some gluten free flour, put your ball of pastry down, sprinkle more flour on top and roll out until it is round about 1cm thick. I've never actually thought about how thick it should be. Not too thick, but then not so thin that it will break when you pick it up. Maybe look at my pictures above for a guideline if you aren't too sure!

- Cut out circles of the pastry and place into a 12 bun tin. Keep rolling and cutting out circles and also some smaller stars for the toppings.

- Add about a teaspoon full of mincemeat into each circle and top with a star. 

- Bake at 180C for around 20 mins. I find that gluten free pastry doesn't brown up as much as an ordinary pastry so watch that you don't over cook them.

- Let them cool and then dust with a generous sprinkling of icing sugar.

- These are so amazing when eaten still warm from the oven. The pastry is super light and melt in the mouth when they are warm. 

One of our favourite December evening suppers is warm mince pies with some warm Winter Punch - we love the Belvoir Fruit Farms Winter Punch.



Christmas Pudding Recipe {Gluten Free, Dairy Free & Nut Free}

Tuesday, 4 December 2018

Traditionally you are supposed to make up your Christmas pudding on the last weekend in November, but although I love keeping many traditions I don't think I've ever managed to get my pud made on that weekend, despite my best intentions earlier on in the month! 

This year I thought it was really going to be the year that I managed it, especially since I made my Christmas Cake way back in September, but once again it is December before I find myself making it. Still, there is no harm in making the pudding later than tradition dictates. One year I was even as late as the week before Christmas when I made it and I don't think there was any adverse effect on the flavour or texture of the pudding. 

I do like to get it done and out of the way as early as possible though, since there is so much going on in December. And the purists do say that getting it made early means it has time to mature and increase in richness.

I've been making our Christmas Pudding gluten, dairy and nut free for quite a number of years now, and the recipe I use is a combination of bits and pieces from other recipes I have used in the past. Most Christmas Pudding recipes use suet, but suet isn't gluten free (at least I haven't found any that is) and so I use margarine rubbed into the flour as the fat in my recipe.

This recipe works equally well if you have no need of free from ingredients and use 'normal' ones instead.

And if you are wondering why bother making your own Christmas Pudding when there are so many available to buy (although have you tried finding a decent gluten & dairy & nut free one?), then I will say that a homemade one is much more superior in every way. It is incredibly simple to make, with no skills involved other than mixing everything together, and the only time consuming part is the 5 hours that you need to give it to steam. But that's hardly labour intensive!

 Not only does it taste great, it's also much much bigger, and you can bask in the domestic-goddess type glow of satisfaction when you see it flaming on the table on Christmas Day.





You will need:
250g mixed dried fruit
50g dried cranberries
150g prunes, chopped
200ml brandy, or alcohol of your choice
100g Gluten-Free Plain Flour
125g wheat-free breadcrumbs (about 4/5 slices of bread, blitzed in a blender)
100g dairy free margarine
150g brown sugar
1tsp ground cinnamon
1/2tsp ground cloves
1 tsp baking powder
zest of 1 lemon
zest of 1 orange
1 cooking apple, peeled and grated
3 beaten eggs


~ Put the dried fruit, cranberries and prunes in a bowl, pour over your chosen alcohol, mix well, cover and leave to soak overnight.
~ Add the flour and margarine to a bowl and rub the margarine into the flour until it resembles fine breadcrumbs.
~ Add the rest of the ingredients into the flour/margarine mix and mix together with a wooden spoon before adding your soaked fruits and any leftover liquid, then mix well again.
~ Traditionally every member of the family is supposed to take a turn mixing the pudding, and according to Nigella you were supposed to mix from East to West in honour of the Wise Men!
~ Once everything is well mixed, which really doesn't take long at all, tip the mixture into a greased 3 pint bowl or pudding basin.
~ Cover with greaseproof paper with a crease in it to let the mixture expand, tied with string. Or the lid if you have a proper pudding basin!


~ Put the pudding in the top of a steamer and steam away gently for 5 hours (yes, really). I tend to make mine just before dinner and then let it simmer away until later in the evening.


~ Let the pudding cool and then keep it somewhere safe until Christmas.


~ On Christmas day it will need steamed again for 3 hours. To save on hob space I usually cook my potatoes in the bottom of the steamer for part of that time.
~ Run a knife around the edge of the bowl before putting a plate over the bowl and turning it upside down and gently shake the pudding out.
~ Heat a ladle full of brandy over the gas hob (or in a pan) and then light when it is warm enough.
~ Quickly pour it over the pudding and take it to the table while everyone 'Ooohs' in wonder.


DESIGNED BY ECLAIR DESIGNS