Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 24 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
24
- 150grams rice flour
- 2tablespoons polenta
- 1/4teaspoons ground cinnamon
- 75grams butter, cubed
- 2tablespoons caster sugar
- 1 orange, grated rind
- 1 egg, yolk only
- 400grams gluten-free mincemeat
- 1tablespoons brandy
- 45grams flaked almonds, roughly chopped (save 20g to decorate)
- 25grams marzipan, frozen and then grated
- 1tablespoons icing sugar (for dusting)
Method
Step 1 of 5
Place the flour, polenta, cinnamon and butter in a food processor and whizz until the mixture resembles fine breadcrumbs. Alternatively, mix together the flour, polenta and cinnamon in a large bowl. Add the butter and rub in with the finegrtips until the mixture resembles fine breadcrumbs. Stir in the sugar and orange rind.
Step 2 of 5
Add the egg yolk and enough cold water to mix to a dough. Wrap in clingfilm and chill for 30 minutes.
Step 3 of 5
Roll the pastry out gently between 2 pieces of cling-film to a thickness of 5 mm (¼ inch) and use a 6 cm (2-½ inch) cutter to cut out 24 rounds, rerolling the trimmings as necessary. Use to line 2 x 12-hole mini-muffin trays, and patch any gaps with pastry trimmings.
Step 4 of 5
Mix together the filling ingredients in a bowl, spoon into the pastry cases and crumble over any leftover pastry. Place in a preheated oven, 180°C, Gas Mark 4, for 15-20 minutes until golden.
Step 5 of 5
Remove from the oven and leave to cool for a few minutes in the tins. Sprinkle with flaked almonds, then serve warm with a dusting of icing sugar and some brandy cream, if liked.
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