Gluten Free Star Mince Tarts

Makes 12

These delightful mincemeat pies look very attractive and are a little lighter to eat than those with a full pastry lid. Use the best mincemeat you can find or perhaps make your own using dried fruit, butter, grated apple and a little syrup.

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • PASTRY
  • 200g Freee Plain White Flour
  • 100g butter (or vegan butter)
  • 6 tbsp cold water
  • FILLING
  • 200g mincemeat, gluten free
  • 1 tbsp apricot jam, warmed

Pastry

  1. Put the flour and butter into a large bowl.
  2. Use a fork or pastry blender to work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  3. Stir in enough of the water to bring the pastry easily together into a soft, slightly stick ball of dough - it will appear a little wet but will absorb the liquid while resting.
  4. Cover the pastry with parchment or cling film and rest it in the fridge for 30 minutes.
  5. Grease a 12 hole tart tray with butter and pre-heat the oven.
  6. Take two thirds of the pastry and roll it out between two pieces of floured cling film or parchment until it is the thickness of a pound coin.
  7. Select a pastry cutter or cup a little bigger than the holes of the tart tray and press it into the dough to make circles.  Lift the circles on to the prepared tray.

Filling and topping

  1. Put a teaspoon of mincemeat in the centre of each tart.
  2. Roll the remaining pastry out between two pieces of cling film or parchment and press the star cutter into the dough to make star shapes.
  3. Gently place these over the mincemeat.
  4. Bake for 25 minutes.
  5. Remove the tart tray from the oven and brush the pastry stars with a little apricot jam before cooking for a further 5 minutes.

Equipment

12 hole tart tray, round and star shaped pastry cutters, pastry brush

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

30 minutes
Made these with my 5yo niece. I made the pastry the evening before and refrigerated it. Next day it handled beautifully - 5yo pushed pastry into the tin while I rolled out the rest for the lids and both parts turned out OK. 1mm is too thin. 2-3mm is fine. I recommend using an egg wash on gf pastry to make it look nicely golden when cooked. Don't be tempted to cook for longer than 25 mins! It is better to take a pie out and gently tap the base (should get nice hollow sound) than to go by colour when cooking gf pastry.
By Miss Jennifer Warren
28 Dec 2016
I'm intolerant to wheat and lactose, so followed this recipe and used a vegan spread but the pastry was more than crunchy, it was a struggle to bite into it. Will have another try but will roll the pastry much thicker than suggested.
By Mrs Sheila Pinney
10 Jan 2016
You're a clever lot! Bloke cooking pastry for first time. Used fingertips for Step 2 of Method which was easier and better I think. Rolled between clingfilm sheets didn't know you could do that - clever stuff. Cooked for 20mins but needed about 8mins more (two lots of 4mins). Magic result! Boys (helpers) and I were dead proud. Thank you.
By Mr TheGreatLuther Blissett
24 Dec 2014
Made mince pies with this pastry today, found it needed cooking a little longer than normal but the results were lush! Lovely, crispy pastry, will def use again!
By Mrs Tracey Allwood
21 Dec 2014
I made these (mini version) and they were delicious!
By Miss Katerina Al grenees
02 Dec 2014
I was just wondering if you can freeze these? Thank you :)

Dear Angela. Yes you can freeze these mincepies. Place them in a plastic container, add a layer of greaseproof paper, then put on the lid. They should last for 6 months (if you can wait that long!). All the best from the team here at Doves Farm

By Mrs Angela Bodell
17 Nov 2014
I tried making the doves farm mince pies and they were amazing loved by all who tried and my mum is making a batch this evening for her friends!!! Big hit here!
By Mrs Deesha Chisnall
23 Dec 2013

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Ingredients

Change Quantities:
  • PASTRY
  • 200g Freee Plain White Flour
  • 100g butter (or vegan butter)
  • 6 tbsp cold water
  • FILLING
  • 200g mincemeat, gluten free
  • 1 tbsp apricot jam, warmed

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