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Gluten free Mince pies

125 gm rice flour very fine
75 gm ground almonds
125 maize flour very fine
15 gm milled linseeds
150 gm butter or margerine
1 small egg (optional)
In a separate cup add very little boiling water to the linseeds just to cover and let them become a thick gloop.
In a basin mix the dry ingredients and rub in the butter.
Add the egg and linseeds to bind the whole lot together.
If the mixture is too sloppy add a little more of any of the flours, or a little of each. It depends on the size of the egg and the water on the linseeds.
This dough will not be suitable for rolling out.
Break off a small piece of dough and roll into a ball, flatten into the patty tin; repeat for each pie. Spoon the mince meat onto the pastry; take another smaller ball and flatten it to place on top, press the edges together to seal.

Bake 210 C for 20 mins

For larger tartlets flatten a paper muffin case and press out the dough so it can easily be moved into the patty tin. Bake blind for 10 minutes, fill, cap and return to the oven

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