Gluten- and dairy-free mince pies

Method

1. Sift the flours, cornmeal and xanthan gum into a mixing bowl and cut the spread in with a knife. Stir in the sugar, then add the egg and stir it in with a knife. Bring the pastry together with your hands - it will be quite soft.
2. Dust the surface with a little rice flour and knead the dough gently to a flattish round. Wrap in cling film and chill for 30 minutes or overnight.
3. Roll out, with more rice flour on the surface, to about 3mm (? in) thick and cut out rounds and stars. Chill the pastry cases in the tins and the stars (on a plate) while the oven heats up. (Because it is a slightly sticky dough, it is easier to roll out a quarter of it at a time).
4. Set the oven to fairly hot, 200°C (400°F, gas mark 6). Put a good tsp of mincemeat in each pastry case and place a star on top. Bake for 15-20 mins until the pastry is golden. Take out of the tins and cool on a wire rack. Dust with icing sugar.
5. Serve warm or cold. Store in an airtight tin and eat within 2 days.