Ingredients:to make 6 mince pies
½ lb / 225g short crust potato pastry
½ lb / 225g gluten free mincemeat
See gluten-free pastry recipes
Roll out the pastry between two sheets of non-stick siliconee cookingparchment.
Cut six larger pastry circles for the base and six smaller forthe tops.
Use the parchment to help transfer the pastry bases to a greasedbun tray.
Fill each pastry base with mincemeat.
Brush round the edge of each base with milk or egg before placingthe pastry top over the base. It is easiest to position the soft pastry byusing the parchment and then peeling the parchment away.
gas mark 5 375°F 190°C
Cook for 20 to 25 minutes or until the tops are brown.
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