Gold-Standard Gluten-Free Mince Pies Recipe
I love a mince pie at any time of the year but especially at Christmas. This easy gluten-free mince pie recipe really delivers on that festive flavour.
The holiday season isn’t complete without a batch of warm, fragrant mince pies. As a coeliac, I’ve perfected this gluten-free version that’s every bit as delicious as the traditional treat.
Let’s dive into this scrumptious recipe that’ll bring festive cheer to your gluten-free kitchen!
Table of Contents
What you’ll love about this recipe
- Perfectly crisp, gluten-free pastry that doesn’t crumble
- Rich, spiced mincemeat filling bursting with festive flavours
- Easy to make with simple ingredients
- Can be prepared in advance and frozen
- Ideal for holiday gatherings or as homemade gifts
- Customisable with your favourite mincemeat
- A taste of tradition without the gluten
Ingredients
- 225g gluten-free plain flour
- 100g cold butter, cubed
- 1 large egg
- 2-3 tbsp cold water
- 400g mincemeat (ensure it’s gluten-free)
- Milk or beaten egg for glazing
- Icing sugar for dusting
Instructions
- Start by making the pastry. In a large bowl, mix the gluten-free flour with a pinch of salt. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. This process is crucial for achieving that perfect, flaky texture we all love in a good mince pie.
- Crack the egg into the mixture and add 2 tablespoons of cold water. Mix with a knife, then use your hands to bring the dough together. If it feels too dry, add the extra tablespoon of water. The dough should come together but not be sticky. Wrap the pastry in cling film and chill in the fridge for at least 30 minutes. This resting time allows the gluten-free flour to hydrate properly, making the dough easier to work with.
- Preheat your oven to 200°C (180°C fan) and lightly grease a 12-hole muffin tin. This will ensure your mince pies don’t stick and come out easily once baked.
- On a lightly floured surface (use gluten-free flour, of course!), roll out the pastry to about 3mm thickness. Using a round cutter slightly larger than the muffin tin holes, cut out 12 circles for the bases. Gently press these into the tin. Don’t worry if they crack a little; gluten-free pastry can be more delicate, but it’s easy to patch up with your fingers.
- Fill each pastry case with a generous spoonful of mincemeat. Be careful not to overfill, as the mincemeat can bubble up during baking. Aim for about 2/3 full to leave room for the lids.
- Re-roll the remaining pastry and cut out 12 slightly smaller circles for the lids. You can also cut out festive shapes like stars if you prefer. Place these on top of the mincemeat, gently pressing the edges to seal.
- Brush the tops with a little milk or beaten egg for a golden finish. If you’re using shapes for the tops, this step helps them stick to the mincemeat.
- Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and crisp. Keep an eye on them towards the end of cooking, as gluten-free pastry can brown quickly.
- Allow the mince pies to cool in the tin for a few minutes before carefully transferring to a wire rack to cool completely. This prevents the bases from becoming soggy.
- Once cooled, dust with icing sugar for that classic festive look. Serve and enjoy your delicious gluten-free mince pies!
What to serve with Gluten-Free Mince Pies
Mince pies are a versatile treat that can be enjoyed in various ways. Here are some popular serving suggestions:
- A dollop of fresh cream or gluten-free custard for a luxurious touch
- A scoop of vanilla ice cream for a delightful contrast of hot and cold
- A steaming cup of mulled wine or spiced apple cider for the ultimate festive pairing
- A slice of sharp cheddar cheese, as is traditional in some parts of England
- Simply dusted with icing sugar and served alongside a hot cup of tea
Frequently asked questions
Can I make these mince pies in advance?
Absolutely! You can make the pastry and store it in the fridge for up to 3 days before using. Baked mince pies can be stored in an airtight container for up to a week, or frozen for up to 3 months.
How do I prevent my gluten-free pastry from crumbling?
Ensure your ingredients are cold, don’t overwork the dough, and let it rest in the fridge before rolling. If it does crack, simply patch it up with your fingers – it’ll still taste delicious!
Can I use shop-bought mincemeat?
Yes, just make sure it’s labelled gluten-free.
My mince pies are browning too quickly. What should I do?
If you notice they’re browning too fast, cover them loosely with foil for the remainder of the baking time.
Can I make these dairy-free as well?
Yes! Simply substitute the butter with a dairy-free alternative and use plant-based milk for glazing.
Gluten-Free Mince Pies Recipe
Equipment
- Mixing Bowl
- 12 Hole bun tin
- Measuring Jug
- Rolling Pin
- Round Pastry Cutter
- Pastry brush
- Table Spoon
- Lemon citrus squeezer For the clementines
Ingredients
- 200 g Gluten free plain flour (7 ounces)
- 125 g Unsalted butter cubed (4.5 ounces)
- 1 tbsp Granulated sugar
- Zest of two clementines
- 250 g Jar of gluten-free mincemeat (most supermarkets now sell this)
- 1-2 tbsp Brandy (optional)
- 30 g Toasted almonds (1 ounce)
- 50 g Dried cranberries (2 ounces)
Instructions
- Rub the butter into the flour until it looks like breadcrumbs.
- Add the sugar, half the clementine zest and two tbsp of cold water, mix until the dough comes together adding more water if needed.
- Chill dough in the fridge for 30 minutes, wrapped in clingfilm.
- Preheat oven to gas 6, 200c, fan 180c.
- In a bowl mix the mincemeat, rest of the clementine zest, brandy (if using), almonds and cranberries.
- Roll out dough to about 2-3 mm thick.
- Cut out 12 mince pie bases and add to a greased 12-hole pie tin.
- Put 1 large tsp of mincemeat into each pastry case.
- Cut out stars and place onto of the mincemeat, brush with a little milk and sprinkle with sugar.
- Bake for 15-18 minutes until golden brown.
- Transfer to a wire cooler rack and when cold sprinkle with icing sugar and serve.
Nutrition
Looking for more Christmas treats? Then check out these 👇
If you are thinking about gifting to your loved ones at Christmas and that person may be gluten intolerant, then check out my article on popular Christmas chocolate tubs: Are Roses, Celebrations, Heroes and Quality Street gluten-free?
Gluten Free Mince Pies Tips
Here are some tips to help you make the most out of this recipe:
Avoid Cross-Contamination
If you’re preparing the mince pies in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination. Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.
Cool the Pastry
Chilling the pastry before cooking helps it to hold its shape and makes it easier to work with.
Pastry Preparation
When making gluten-free mince pies, start by selecting a specialized gluten-free plain flour blend. Avoid using single flours like coconut or almond flour, as they won’t provide the right texture. Brands like FREEE by Doves Farm offer excellent gluten-free flour mixes specifically designed for baking.
Pastry Handling
Keep your butter extremely cold when preparing the pastry, as this is crucial for achieving a flaky texture. Work with the dough while it’s chilled, and if it becomes too warm, refrigerate it for 5-10 minutes. Rolling the pastry between two sheets of non-stick baking paper helps prevent sticking and makes handling much easier.
Filling Considerations
Most supermarket mincemeat jars are naturally gluten-free, but always carefully check the label to be certain. If the mincemeat seems particularly wet, consider straining off some excess liquid to prevent your pies from becoming soggy. This small step can significantly improve the overall texture of your mince pies.
Baking and Finishing
Before baking, brush the pie tops with milk and sprinkle with granulated or light brown sugar for a beautiful golden finish. You can create fully covered pies by cutting additional pastry lids and sealing them with water or beaten egg. Once baked, a light dusting of powdered sugar can add a festive touch.
Pro Tips
Remember that gluten-free pastry can be more delicate than traditional pastry. Add a small amount of xanthan gum to help bind the ingredients and prevent crumbling. The recipe is also versatile – you can easily adapt it to make dairy-free or vegan versions by substituting ingredients.
Frequently Asked Questions
Yes, you can easily make dairy-free mince pies by replacing butter with:
- Stork hard margarine
- Dairy-free margarine
- Vegan ‘butter’ alternatives.
What flour should I use?
- Always use a gluten-free plain flour blend, such as FREEE by Doves Farm. Avoid single flours like coconut or almond flour, as they won’t provide the right texture.
Why do I need xanthan gum?
- Xanthan gum is essential for making gluten-free pastry pliable and preventing crumbling. Most recipes recommend 1-1.5 teaspoons per batch
Are store-bought mincemeat jars gluten-free?
- Most supermarket mincemeat jars in the UK are gluten-free, but always double-check the label to be certain.
Can I make the mince pies ahead of time?
Yes! You can:
- Prepare the pastry dough in advance and store it in the refrigerator
Make the pies and store them for several days Some recipes suggest the mincemeat filling can be stored for up to a week.
How can I decorate my gluten-free mince pies?
- You can:
- Brush with milk or egg wash
- Sprinkle with granulated or light brown sugar
- Dust with powdered sugar
- Add star-shaped pastry tops
- Use edible holly sprinkles or gold glitter spray.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Comments
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I don’t normally like mince pies, but I tried this recipe and they won me over! I am now a convert
I baked these for the holidays, and they were so delicious that even my non-gluten-free friends couldn’t tell the difference.