Introduction

These gluten free mince pies are a festive classic made accessible for those avoiding gluten. With a buttery, crumbly pastry and rich mincemeat filling, they’re perfect for holiday gatherings or cozy winter treats.

Seven small tarts are arranged closely on a white plate, each with a golden-brown crust forming the base and sides. Inside each tart is a dark, rich filling with a slightly glossy texture. On top of the filling in each tart sits a light golden, star-shaped piece of pastry, dusted generously with fine white powdered sugar that adds a soft contrast to the darker filling. The plate rests on a surface with a white marbled texture, and the lighting gives the tarts a warm, inviting glow. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
411 g jar mincemeat
1-2 tbsp milk
Granulated sugar, for sprinkling

Instructions

Step 1: In a large mixing bowl, combine the gluten free flour, xanthan gum, and caster sugar if using. Stir to mix evenly.
Step 2: Cut the cold butter into small cubes and add to the bowl. Using your fingers, rub the butter into the flour mixture until it resembles fine breadcrumbs.
Step 3: Crack the egg into a separate bowl or mug, add the cold water, and whisk until just combined. Pour this into the flour mixture.
Step 4: Use a fork to start combining the mixture until it begins to form a sticky dough. When it becomes difficult to mix with the fork, use your hands to bring it together into a smooth dough that is not too sticky.
Step 5: Wrap the dough in clingfilm and chill it in the fridge for at least 30 minutes. This helps to firm up the dough and makes it easier to roll out.
Step 6: Preheat the oven to 180°C (fan 160°C, Gas Mark 4). On a floured surface or between sheets of floured clingfilm, roll out half of the chilled dough to about 4mm thickness.
Step 7: Use a 9cm round cutter to cut out 8 to 10 circles. Gently press the circles into the wells of a cupcake or muffin tin.
Step 8: Spoon approximately 1.5 teaspoons of mincemeat into each pastry case, filling about three-quarters full.
Step 9: Re-roll the remaining pastry and cut out tops using either stars or 6.5cm rounds. If using stars, place them on top of the mincemeat and brush the rims and stars with milk. For lids, brush the rims with milk, press the lids onto the pies, seal the edges, then brush the tops with milk.
Step 10: Sprinkle the tops with a little granulated sugar for a sparkling finish.
Step 11: Bake the mince pies for 18-20 minutes until golden brown. Allow them to cool slightly before carefully removing from the tin.

Tips & Variations

Chilling the dough is essential to avoid sticky pastry and ensures easier handling and rolling.
For extra festive flair, dust the finished mince pies with a little icing sugar before serving.
Try adding a pinch of cinnamon or mixed spice to the pastry for a warm autumnal flavor.
If you prefer a dairy-free version, substitute butter with a suitable plant-based spread and use a milk alternative for brushing.

Storage

Store the mince pies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 1 month. To reheat, warm in a low oven (150°C) for 5-10 minutes until heated through and crisp.

How to Serve

The image shows seven small mince pies arranged closely on a white plate. Each pie has three visible layers: a golden-brown crust forming a round base and edges, a dark, textured filling made of dried fruits in the center, and a light golden star-shaped pastry piece on top, dusted with white powdered sugar that adds a soft, snowy look. The background features a white marbled texture with warm sunlight casting soft shadows, adding a cozy and inviting feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry ahead of time?

Yes, you can prepare the pastry dough and chill it overnight in the fridge. Bring it back to room temperature slightly before rolling out to make it easier to handle.

What can I use if I don’t have xanthan gum?

Xanthan gum helps bind gluten free flour, but if you don’t have it, you can try a gluten free flour blend that already contains a binder, or add a small amount of guar gum as a substitute.