Step 1

In a large mixing bowl whisk together the sweet rice flour, sorghum flour, tapioca flour and salt.

Step 2

Slice the butter very thinly directly from the fridge and add to the flour.

Step 3

Rub the mixture between fingertips until roughly shorn. The mixture does not need to resemble breadcrumbs. It’s okay that the butter is still in largish pieces. It should look quite shaggy in the flour.

Step 4

Make a well in the centre and pour in the eggs.

Step 5

Bring the dough together using your hands.

Step 6

Turn the pastry out on to a floured work surface and knead for about two minutes until the dough comes together into a smooth ball which is no longer sticky.

Step 7

Flatten the ball slightly to make a thick round disc and wrap in baking parchment.

Step 8

Place in the fridge for 1 hour to chill before rolling out.

Step 9

Beat the butter until soft in a medium sized mixing bowl or stand mixer.

Step 10

Add the sugar and ground almonds and beat again until mixed in.

Step 11

Add the egg in a gentle stream, mixing all the while. Scrape down the sides and mix in well.

Step 12

Add in the sweet rice flour and continue mixing until evenly combined.

Step 13

Finally mix in the brandy.

Step 14

Place in the fridge for 15 minutes to rest before using.

Step 15

Pre-heat the oven to 190°C / 170°C fan / gas mark 5.

Step 16

Remove the pastry disc from the fridge.

Step 17

Cut two large pieces of baking parchment and flour them on the inside with tapioca flour. Place your chilled pastry disc between the parchment. (you can cut your pastry in half and roll out in two halves if you don’t have a lot of space)

Step 18

Using a long rolling pin roll out the pastry until it is about 5mm thick.

Step 19

Use a 78mm cutter to cut out the pastry rounds and place each one in each hole of a mince pie tin.

Step 20

Place 1 heaped teaspoon of mincemeat in the centre of each pastry case.

Step 21

Take your frangipane from the fridge and drop 1 teaspoon of frangipane over the top of each mince pie. Sprinkle over a few flaked almonds over each mince pie and press them down gently so you flatten the frangipane slightly over the mincemeat.

Step 22

Brush the edges of the pastry of each mince pie with the egg yolk leftover from making your pastry.

Step 23

Bake the mince pies for 25 minutes. Remove from the oven. Rest for 5 minutes in the tin. Then remove and allow to cool on a wire rack or serve warm with thick whipped cream.