Gluten Free Mince Pies
These easy gluten free mince pies feature buttery shortcrust pastry with a rich mincemeat filling. Super easy to make - serves 10 (with star tops) and around 8 with lids. Total time doesn't include chilling time for pastry.
Servings: 10 mince pies
Ingredients
For the pastry:
- 170 g plain gluten free flour
- 1 tsp xanthan gum
- 110 g unsalted butter COLD
- 1 tbsp caster sugar (optional)
- 1 large egg
- 1 tsp water
For the filling:
- 411 g jar mincemeat
- 1-2 tbsp milk
- granulated sugar
Instructions
To make the gluten free pastry:
- Add the flour, xanthan gum and sugar (if using) to a large mixing bowl and stir together.
- Cut the cold butter into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.
- Crack the egg into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to ‘mush’ the mixture together. You’ll see it start to form a sticky dough.
- Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.
- Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage – you need the dough to chill a bit so it is easier to roll!
To make the mince pies:
- When the dough has chilled, preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Roll half of the chilled dough between floured clingfilm to 4mm thickness and then use a 9cm round cutter to cut out 8-10 circles.
- Gently press the circles into the wells of a cupcake baking tin, before filling each one with around 1.5tsp of mincemeat, so they are around three-quarters full.
- Next re-roll the pastry and cut out your tops - either stars or lids (with a 6.5cm round cutter). If using stars, place the stars on top of the mincemeat and then brush the rims and stars with milk. If making lids, brush the rims of the pies with milk then gently press the lid onto the top of the pie and seal the edges. Brush all over with a little milk and sprinkle with a little granulated sugar.
- Bake the mince pies for 18-20 minutes, until golden brown on top. Remove from the oven and cool slightly before removing from the baking tin.
Video
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Pastry Tips: For more detailed instructions and tips check out my Gluten Free Shortcrust Pastry recipe post.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how these gluten free mince pies should look at each stage.
- Storing and Freezing: Check out the post above this recipe card for more information on how to store and freeze these mince pies.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about these Gluten Free Mince Pies!
Nutrition
Serving: 1 pie | Calories: 208kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g
