Bourbon meringue mince pies served on a cake stand next to mini white christmas trees

Bourbon meringue mince pies

  • makes 15
  • Easy

Just because you're gluten free doesn't mean you have to miss out on all the Christmas fun. These boozy mince pies don't compromise on flavour or texture

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*This recipe is gluten free according to industry standards

Ingredients

  • sunflower or vegetable oil
  • bourbon 2 tbsp
  • pecans 50g, roughly chopped
  • mincemeat 550g
  • egg whites 3
  • caster sugar 150g
  • cornflour 1 tsp
  • vanilla extract 1/2 tsp

GLUTEN FREE PASTRY

  • rice flour 250g, plus extra for rolling
  • tapioca flour 50g
  • potato flour 50g
  • icing sugar 25g
  • cold salted butter 225g, cut into small cubes
  • ground cinnamon 2 tsp
  • xanthum gum 1 tbsp
  • egg yolk 1

Method

To make the gluten free pastry

  • Step 1

    Put the flours, icing sugar and butter cubes into a food processor and pulse until you can’t see any lumps of butter.

  • Step 2

    Pulse in the cinnamon and xanthum gum, then add the egg yolk plus 1 tbsp of water. Pulse again until the pastry starts to clump together into a ball – if it’s still too dry to do this, pulse in another tsp of cold water at a time.

  • Step 3

    Tip the dough out and shape into a disc, then wrap in clingfilm and chill for 30 minutes.

  • Step 4

    Lightly brush 15 holes of regular muffin tins with oil (you can make it in two batches if you just have one 12-hole tin). Use as little extra flour as you can to roll out the pastry. Knead the pastry a little first so it can roll – it’s much more forgiving that way. Roll out
    the pastry to the thickness of a £1 coin, then use a 9-10cm round cutter to cut out 15 circles in total – you can re-roll the trimmings as much as you like as there’s no gluten to toughen the pastry.

  • Step 5

    Push each circle into a hole to line the base and sides, then pop back in the fridge to chill for another 30 minutes.

For the filling

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Mix the bourbon and pecans into the mincemeat, then divide between the pastry cases. Bake for 20 minutes until the pastry is the colour of sand and the mincemeat is bubbling.

For the meringue tops

  • Step 1

    Put the egg whites in a large, clean mixing bowl and whisk until stiff peaks form. Add half the caster sugar, whisk back to shiny,
    stiff peaks, then repeat once more with the remaining sugar, cornflour and vanilla – again whisking until you have really shiny and thick meringue.

  • Step 2

    Spoon or pipe big dollops of the meringue onto each pie and lower the oven to 110C/fan 90C/gas ¼ if you can – if not, the next lowest temperature. Bake for 45 minutes, until the meringue is crisp and set.

Cook's note: We used Doves Farm gluten-free flour, available from dovesfarm.co.uk or ocado.com

Nutritional Information

  • Kcals 383
  • Fat 17g
  • Saturates 8.1g
  • Carbs 52.2g
  • Sugars 33.7g
  • Fibre 1.9g
  • Protein 2.9g
  • Salt 0.3g
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