Gluten Free Christmas Pies
ready in 1 hr 15 min.
- 0.333 cup water
- 2 tablespoons ground Psyllium
- 2 ¾ cups gluten-free all purpose flour (plus extra for dusting)
- ¾ cup powdered sugar (plus extra to finish)
- 1 teaspoon gluten-free Baking powder
- ¼ teaspoon salt
- 1 cup butter (scant)
- 21 ounces Ground meat
- 1 unwaxed Orange (finely grated zest)
- beaten eggs
Pour the water into a small bowl and sprinkle on the psyllium husk powder. Immediately stir until smooth, then leave to stand for 10 minutes.
Sift the flour, icing sugar, salt and baking powder into a mixing bowl, and rub in the butter until the mixture resembles breadcrumbs.
Add the psyllium mixture, which should have thickened to a gel and mix to a smooth dough. Leave to stand for 10 minutes.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 16-18 bun tins.
Mix together the mincemeat and orange zest.
Roll out 2/3 of the dough on a lightly floured surface about 3mm thick. Using a cutter, cut out about 16-18 bases and line the tins.
Put about a tablespoonful of mincemeat into each.
Roll out the remaining pastry and cut out stars for the tops. Brush the edges of the pies with beaten egg and place the stars on top of the filling.
Bake for 20-25 minutes until lightly golden. Cool in the tins for 10 minutes. Place on a wire rack to cool completely.
Sift icing sugar over the tops.