Here's a cheeky new Christmas recipe for you. These delicious gluten free puff pastry Christmas hand pies are super easy to make and a great mince pie alternative. Fill with your choice of sweet mincemeat or Nutella/Chocolate spread, I did a mix so there was something for everyone.
I love baking at Christmas just something about it makes me feel all warm inside. I love the smell of all the gorgeous festive spices and citrus notes that are traditionally used this time of year and it just makes me feel happy but I know not everyone feels the same. For some the thought of Christmas baking can be daunting especially on top of all the other things that need doing this time of year but don't worry this simple recipe is perfect for even the most novice and time constrained of bakers. That's what makes this recipe so great, it's super easy and only uses a few ingredients and is a great one to try with the kids too, you don't even need any special equipment other than a baking tray and some Christmas pastry cutters or you can always use round cutters or simply cut round a cup or glass.
What you will need
1 packet of Jus-Roll Gluten Free Puff Pastry
A jar of ready made mincemeat
A jar of Nutella or alternative chocolate spread
An Egg
A baking tray
Some pastry cutters
Gluten Free Puff Pasty Christmas Hand Pies
Makes Approx 10 pies depending on cutter size and shape
Ingredients
1 packet of of Jus-Roll Gluten Free Puff Pastry (available from most supermarkets)
5-10 teaspoons of sweet mincemeat, depending on how many you wish to fill
5-10 teaspoons of Nutella/chocolate spread, depending on how many you wish to fill
1 egg
Method
Remove the puff pastry from the fridge and the box and leave at room temperature for 10 minutes.
Preheat the oven to 200 degrees/180 fan.
Break your egg into a small bowl or cup and whisk lightly with a folk and set aside.
Unroll your puff pastry sheet straight onto your baking tray and leave on the paper it was wrapped in. This will save you from needing any extra baking paper.
Using your pastry cutters, cut out your Christmas shapes from the pastry. Make sure you cut 2 shapes per pie as you will need a top and bottom so they need to be in pairs
Once all your shapes are cut, place one half of the shapes on the baking tray and fill with your choice of filling, making sure you leave a border around the edge so it will seal later. Don't over fill each shape or the filling may squish out when you add the lids and mean they don't seal properly and leak during baking.
Using a pastry brush or clean finger brush the edges of each shape all round with the beaten egg ensuring they are covered well.
Place the second plain matching shape of puff pastry over the top of your first section and gently push down the edges to seal the two pastry halves together to make a parcel.
Next take a fork and using the tip gently crimp all around the edge of each parcel to seal.
Brush over the tops of each parcel with some more beaten egg until they are all covered.
Bake in the oven for 20 - 25 minutes until crispy and golden brown.
Once baked allow to cool slightly then place on some sheets of kitchen roll for a few minutes to absorb any excess oil that may have escaped during baking.
Enjoy fresh from the oven or cool and place in an airtight container and store in a cool place for up to 3 days.
Check out the video below for a step by step visual.