• 1 quantity sweet gluten-free pastry (see page 13) flavoured with 1 teaspoon ground cinnamon
  • 125 g (4 oz) gluten-free fruit mincemeat
  • 75 g (3 oz) ready-to-eat dried apricots, diced
  • 1 dessert apple, peeled, cored and finely chopped
  • egg white, to glaze
  • sifted icing sugar, for dusting

Reserve one-third of the pastry. Cut the rest in half, and roll one half out between 2 sheets of clingfilm until 5 mm (¼ inch) thick. Stamp out as many 6 cm (2½ inch) circles with a fluted biscuit cutter as you can, peel off the clingfilm and press into the buttered sections of a 12-section bun tin with your fingers dusted with rice flour. Roll out the other pastry half and repeat until you have 12 pie cases. Add the trimmings to the reserved pastry.

Mix the mincemeat with the apricots and apple, then spoon into the pie cases. Roll out the remaining pastry between clingfilm as before, then cut out 12 × 5 cm (2 inch) star shapes, add to the pie tops and brush with egg white.

Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for about 20 minutes until golden. Leave to stand for 10 minutes, then loosen the edges with a small knife and lift out of the tin (the pies are more crumbly than those made with wheat flour, so take extra care). Leave to cool completely on a wire rack, then dust with icing sugar before serving.

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