Gluten-free mince pies

Instructions

1 Place non-pastry ingredients in a large saucepan over medium heat and cook, stirring, for 1–2 minutes or until warmed and sugar has dissolved. Continue cooking for 15 minutes or until fruit has plumped up. Spoon mixture into a bowl and allow to cool for at least 30 minutes.

2 Meanwhile, to make pastry, sift flour and polenta into a large bowl. Add table spread, rubbing into flour mixture with fingertips until mixture resembles fine breadcrumbs. Add egg and 2 tablespoons cold water, using a table knife to stir in until mixture clumps together. Use hands to shape pastry into a ball.

3 Dust a clean work surface with gluten-free flour. Lightly knead pastry until smooth, then wrap in cling wrap and refrigerate for 30 minutes for easier rolling.

4 Preheat oven to 170°C. Roll out pastry between two sheets of lightly floured baking paper until 3mm thick. Peel away top sheet of baking paper. Using a 7cm or 8cm round cutter, cut out 24 pastry rounds.

5 Using a fish slice, transfer 12 pastry rounds to line a 12–hole mince pie or muffin pan. Fill with cooled fruit mince, then top with remaining pastry rounds, sealing edges together with a fork. If you prefer, use a small star-shaped cutter to cut out star shapes, then top pies with stars. Use a knife to make two slits in pie tops to allow steam to escape, then bake for 15–20 minutes. Allow pies to cool in pan before transferring to a serving plate. Serve dusted with icing sugar.