Crisp and crunchy gluten-free mince pies are a treat. Go for a full pastry lid, dainty stars or a mixture of the two.
Why not make some flavoursome cherry mincemeat to fill your pies.
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I developed these delicious gluten free mince pies after somebody close to me was forced to switch to a gluten-free diet for health reasons just before Christmas.
I think that Christmas has to be the worst possible time of year to have to adopt a new diet under such circumstances. There are so many treats flying around to get tempted by. It’s like rubbing salt into a wound to have to keep turning things down because they no longer agree with your body.
I did my best to cater for the new dietary requirements and managed to pull a gluten free Christmas Pudding, gingerbread cake, Christmas cake, mince pies and sausage rolls out of the bag. Albeit with variable degrees of success.
When it comes to mince pies, I have a recipe for the pastry that I always use. I’ve been using it for well over a decade. So last year I adapted that recipe to turn it into gluten free pastry and enable these gluten free mince pies to be made.
These were a very successful bake (the sausage rolls less so).
These Gluten Free Mince Pies encase juicy mincemeat in a sweet and nutty pastry that is crisp and crunchy. It also holds its form well and doesn’t fall apart once bitten into.
I’ve despatched these Gluten Free Mince Pies to various friends just to be certain I’m not fooling myself. The word back?
- it’s hard to guess that these little dudes are gluten free
- oh and hasn’t gluten-free pastry come along way recently?
I’ll take that as an A-okay for these little pies. And yes, the chance to scoff some modern-day gluten-free pastry is not to be passed up.
Tips for making gluten free mince pies
I’m no expert when it comes to gluten free baking, but I am a keen learner. And I will never publish a recipe that I feel compromises flavour, texture or any other accolade a mince pie might own.
I do have some advice and notes to share regarding these gluten free mince pies though:
- do not expect the gluten free pastry dough to be the same as regular pastry dough
- it is very soft and slightly sticky when mixed and it needs to be chilled thoroughly (2 hours) before rolling out
- keep the work surface and rolling pin lightly dusted with flour and turn the pastry frequently as it is rolled out to prevent it from sticking to the work surface
- the assembled pies need to be chilled again (30 minutes) prior to baking
- do not miss out ingredients because they are not in your store cupboard. That ¼ teaspoon of Xantham Gum makes all the difference in this gluten free pastry and it is easy to pick up in most supermarkets or on Amazon.
Pile whatever mincemeat you favour into these gluten free mince pies. I use my vegan mincemeat recipe, but quality ready-made is perfectly fine too. Just ensure you check all mincemeat ingredients are gluten free too.
On a purely trivial note are you playing #Whamageddon? I have to say I am not. I grew up when Wham was the band for teenage girls to follow and not to have this song play throughout December is like denying my youth existed. Last Christmas is on my Christmas Playlist. If you feel the same, play it with abandon whilst making these Gluten Free Mince Pies and join me in Whamhalla.
Find more gluten-free Christmas treats:
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Gluten Free Mince Pies
Ingredients
- 140 g Gluten free flour (plain, sieved)
- Pinch salt
- ¼ teaspoon Xantham gum
- 85 g Icing sugar confectionary sugar (sieved)
- 100 g Ground almonds
- 150 g Butter (hard)
- 2 Egg yolks (large, free range)
- 18 teaspoon Mincemeat
- Beaten egg
Instructions
- Measure the flour, Xantham gum, salt, almonds and icing sugar into a medium sized mixing bowl
- Cube the butter and add to the bowl then rub in with your fingertips. Reach to the bottom of the bowl to ensure all flour is incorporated and shake the bowl a few times so any large chunks of butter float to the top. Keep mixing until just combined and the mix starts to clump
- Add the egg yolk and mix with a blunt knife. Tip the dough out and knead briefly. It will be sticky (see notes), so use a scraper to remove it from the work surface if necessary
- When smooth shape into a ball and flatten to a disc approx 2 cm thick. Wrap in clingfilm and chill for 2 hours until very firm
- Roll out to a thickness of 2mm on a floured work surface. It will be stiff for the first couple of rolls but soon softens. Keep your rolling pin lightly floured and turn the pastry a ¼ turn frequently to prevent it from sticking to the work surface
- Cut out 12 circles to line your pie tins and press gently into the cavities
- Fill each pastry shell with 1 ½ tsp mincemeat
- Cut out 12 circles, stars or a mix and use to top the pies, using a little beaten egg to moisten the edges of the circles and tips of the stars. Press the tops gently onto the pastry case to seal the pastry tops and bases together
- Cover with clingfilm and chill for 30 minutes. Meanwhile preheat the oven 175C/ 350F/ GM 4
- Just before baking cut a slit into the fully covered pies to allow air to escape and brush the pastry tops with beaten egg
- Bake for approx 20-23 minutes until crisp and golden. Allow to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely
- Dredge with sieved icing sugar before serving
Michelle
These are absolutely gorgeous, and so traditionally festive.
Angela
I think the holiday’s are the time that eating a special diet are the hardest. It is nice to know that there are some great tasting alternatives. Thanks for sharing!
Dannii
What a great festive recipe for people that are gluten free. The photos are stunning too.
Erika
These mince pies look so good. I’ve never made them before, but I can’t wait to try your recipe.
April
This is hands down the best mince pie recipe that I have tried. Loved it!!
Cindy
I want to ask one of those embarrassing questions.. what exactly is mincemeat?? I’ve always wondered but finally have to ask lol. Thanks for this recipe
Jane Saunders
Ahh no problem. Modern-day mincemeat is a blend of dried fruits, grated apple, lemon & orange zest & juice, suet (I use veggie), alcohol (of course) and festive spices. It all get’s cooked at a very low heat to melt the fat into it all and then when it is cool more alcohol is added. Far better than the historical mincemeat of centuries ago that used to contain actual meat. It’s an essential over here in Britain at Christmas time. Very rich, very fruity and utterly Christmassy.
Shiho
Delicious looking mince pies. Real bonus is they are gluten free! and also I love those cute tins you used <3
Jane Saunders
Thankyou Shiho – happy Christmas!