Preheat your oven to 180 degrees Celsius.
Roll out your shortcrust pastry between two pieces of wax proof paper, dusted with some Health Riot Cassava flour. Using your muffin tin size as a guide, find a cup or cutter that is slightly wider in diameter, then cut out 6 circles. Bring the remaining dough together into a ball, and roll out again using fresh wax proof paper dusted with Cassava flour.
Now use a cup or cutter that is exactly the same size as the diameter of your muffin tin size, and cut out another 6 disks. Butter and flour your muffin tin, then using your bigger circles of pastry, gently push the pastry into each muffin mould.
Fill each pastry with a tablespoon of Christmas mincemeat mixture. Whisk together your egg, and using a pastry brush, brush each of your smaller disks of pastry and gently place on top of each filled mince pie. Then use a fork and gently press in the sides of your pies, ensuring that the lid and the base of the pastry is sealed. Make a small hole on the top of each lid to allow steam to escape, then brush with more of your egg wash.
Bake in the oven for around 40 minutes, or until nice and golden brown on the top. As soon as you take them out of the oven, dust liberally with xylitol icing sugar. Allow to chill in the tray before removing.
Simply combine all the ingredients, except the butter, in a bowl and allow to marinate for a couple of hours, or better yet, overnight.
Place your marinated fruits and nuts into a saucepan, followed by your butter, and bring to a simmer.
Simmer until there is hardly any liquid left, then set aside to cool.
Start off by adding your Health Riot Cassava flour, xanthan gum and butter to a food processor (or electric mixer), and blitz until the mixture resembles bread crumbs, then transfer to a mixing bowl.
Add your egg yolks and sugar, and work the mixture with your hands. Add 1 tablespoon of water and work again until the mixture comes together to form a fairly stiff looking dough. If it is still too crumbly, add another tablespoon of water (add only one tablespoon at a time - you can always add more water, but you can’t take it out) and re-work until the mixture comes together. Cover with clingfilm and refrigerate for a couple of hours.
Once the butter has hardened in your pastry dough, it is now ready to use.
Serving Size 10 - 12 mince pies