Have not made my own mince this year- will have to put it on the ‘to do’ list for next year!! But here is a tasty gluten free pastry recipe that’s simple to make and use.

100g almond flour
2 tbs coconut flour
150g biscuit and baking gluten free mix (rice, gram flour, can’t hum gum, baking powder (aluminum free)
100g organic butter, chilled, chopped into cubes
25g coconut mana
1 tbs maple sugar
Pinch Himalayan pink salt
1 egg, chilled
Step 1Process flour, sugar, butter, coconut mana and a pinch of salt in a food processor until mixture resembles breadcrumbs.
Step 2Whisk egg and in a bowl with mixture until combined.
Step 3Turn pastry out on to a work surface and knead gently to bring together. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours.
Will keep for 2 weeks in the fridge

Gluten free pastry sometimes doesn’t roll so well so divide into balls and press into a shallow muffin tray. Till 1/2 cm thick. Spoon in mince mixture (this year I had to buy some- next year ill make it!) egg wash round the sides and put a top on- I made lattice top! Egg wash the top and make a hole. Sprinkle a little coconut sugar if desired and cook in the oven for 10-15 mins.