Mince pie - Gluten free and vegan

This pie is #gluten free, #dairy free, # nut free, # vegetarian, #vegan.

The pastry is made with amaranth flour, which is gluten free and a healthier substitute to flour and results in a crispy yet chewy pastry. To make one large pie or 12 small ones you will need:

1 cup of amaranth flour
1/4 cup of pure icing sugar (sifted)
1/4 cup of rice bran oil
2 tablespoons of cold water

I make a large batch of the fruit mince mixture and use it for regular as well as gluten free pies. The fruit mix quantity mentioned catered for 1 dozen small, 1 dozen medium and 1 large pie.  Depending on the number of pies you make, you may have some extra mixture left over, which can be refrigerated for use later.

Fruit mix

1 cup of chopped sultanas

1 cup of currants

1/2 cup of chopped cranberries

Zest and juice of 1 orange

2 tablespoons of brandy

1 heaped teaspoon of ground cinnamon

1 heaped teaspoon of ground ginger

1/4 cup of maple syrup or honey

For the dry fruit mixture, mix all the ingredients together and allow to stand for a minimum of 20 minutes or overnight if time permits.

Make the pastry by mixing the flour, sugar and oil. Use the cold water to bring the dough together. Because there is no gluten the dough does not need to be worked, you just need to ensure the ingredients are mixed through and come together. Wrap in cling wrap and chill for 20 minutes. Roll out the pastry between two sheets of grease proof paper. The pastry is very fragile, so it is easier to make smaller pies, alternatively, do what I do and place the pastry in the pie tin and spread it with your fingers, just like you would for the base of a cheese cake, taking care that the sides are pushed all the way up to give the pie crispy edges.  Reserve some pastry for the pie tops. The pastry scraps can be brought together and rolled out. This pastry does not need to be blind baked as the sugar and oil ensure you get a crispy pastry, so you can add the fruit mince mixture, place the pastry tops and bake in a 180 C oven for 30-40 minutes. I have opted to put little star cutouts, but you can add strips of pastry to make a lattice, add slivered almonds or leave it open just as with a tart, though take care not to burn the fruit.

Dust with icing sugar and enjoy warm or cold.