Makes 12 mini mince pies
Gather
For the mince
1 ripe banana, mashed
40g raisins, finely chopped
25g dried cranberries, finely chopped
15g pixed peels, finely chopped
45ml water
1/2 tsp ground mixed spice
1 tsp xanthan gum
For the shortbread pastry
80g unsalted butter, room temperature
40g icing sugar
160g plain gluten free flour
1 tsp xanthan gum
1 tsp zested lemon
1/2 tsp vanilla paste
Method
1.) Pre-heat the oven to 150 degrees (fan). Place all the ingredients for the mince filling in a medium saucepan and place on a medium heat for 10 minutes, continually stirring so the mixture doesn’t burn.
2.) Once the mixture has thickened and darkened, leave aside to cool. For the pastry, begin mixing together the butter, flour and icing sugar until it turns into a crumbly consistency. Add the lemon zest, xanthan gum and vanilla paste and continue mixing using a spoon.
3.) With a pre-greased mini muffin tray, take a rough tsp of the pastry and flatten it into each pocket of the tray using your thumb to cover the base and edges evenly. Repeat this process 11 times.
4.) Fill each pastry base with a tsp of mince filling.
5.) For the star topping, take a ball of the pastry, flattening it with the palm of your hand. Use a star cutter to cut into the pastry. Repeat this process 11 times.
6.) Place in the oven for 20 minutes. Leave to cool before removing them from the tray.
chefmarinie 