Gluten Free Mince Pie

Here's a gluten free Mince Pie recipe for you to try at St George's Hotel Llandudno​ or at home - "The best Mince Pies you’ll ever taste topped with a delicious creamy topping that perfectly complements the crisp pastry and sweet centre".

Gluten Free Mince Pies with a Creamy Orange and Vanilla Topping

  1. Preheat the oven to 220C/450F/Gas 8.
  2. Take a greased 12-hole deep muffin tin
  3.  Roll the pastry to 3mm thick then zest one of the oranges over half the pastry. Fold the other half of the pastry over the top then press down lightly.
  4. Roll the pastry to 3mm thick then stamp out rounds 2cm larger than the holes of the bun tin. Press each disc gently into the bun tin.
  5. Mix the mincemeat with 25g of the flaked almonds, then add the cranberries, apricots chopped ginger, spices and zest of the second orange, then mix thoroughly.
  6. Place spoonfuls of mincemeat into each pastry disc, filling to about 2/3 full.
  7. Beat the egg and milk and brush over the base.
  8. Place a second pastry disk on top, press down slightly, cut two small slits in the lid and brush with the egg wash mix.
  9. Place in the oven and bake for 12-14 minutes until golden brown.
  10. Leave to cool slightly before removing from the tin.
  11. Whisk the cream cheese, 3 tbsp of orange juice, vanilla extract and the icing sugar together until smooth and creamy. Taste to check for sweetness, adding more orange juice and sugar if necessary.
  12. Place a spoonful of the cream cheese mix on top of the cooked mince pie then scatter over the flaked almonds.
  13. Enjoy