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Gluten Free Mince Pies Recipe

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★★★★★

4.6 from 143 reviews

These Gluten Free Mince Pies offer a delicious twist on a classic holiday favorite, using a tender and crumbly gluten free pastry filled with spiced mincemeat. Perfectly golden and lightly sugared, these pies are a festive treat suitable for those avoiding gluten without sacrificing flavor or texture.

Ingredients

Scale

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 (cold)

Filling & Topping

  • 411 g jar mincemeat
  • 1–2 tbsp milk
  • Granulated sugar (for sprinkling)

Instructions

  1. Prepare the gluten free pastry: In a large mixing bowl, combine the gluten free flour, xanthan gum, and optional caster sugar. Add the cold, cubed unsalted butter to the bowl. Using your fingers, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
  2. Bind the dough: Crack the egg into a small bowl and add cold water. Whisk lightly just until combined. Pour this egg mixture into the flour and butter mix, using a fork to start combining the ingredients into a sticky dough.
  3. Form the dough: When it becomes difficult to mix with the fork, use your hands to gently bring the dough together into a smooth, cohesive ball. It should be firm but not overly sticky, easy to handle and pick up.
  4. Chill the dough: Wrap the dough tightly in clingfilm and place it in the refrigerator for at least 30 minutes. Chilling firms up the dough, making it easier to roll out and shape.
  5. Preheat the oven: Set your oven to 180°C (fan 160°C) or Gas Mark 4 to prepare for baking the pies.
  6. Roll and shape the base: Remove half of the chilled dough and roll it out between two sheets of floured clingfilm until about 4mm thick. Use a 9cm round cutter to cut out 8 to 10 circles. Gently press these circles into the wells of a cupcake baking tin to form the pie cases.
  7. Fill the pies: Spoon approximately 1.5 teaspoons of mincemeat into each pastry case, filling them about three-quarters full to allow space for the tops.
  8. Create the pie tops: Re-roll the remaining dough similarly and cut out lids using a 6.5cm round cutter or use star-shaped cutters for a decorative top. For star tops, place the stars onto each filled pie and brush both the pastry rim and stars with milk. For lids, brush the pie rims with milk, carefully place the lids over the filling, seal the edges, then brush the entire top with milk.
  9. Add finishing touches: Sprinkle the tops with a little granulated sugar for a sparkling, sweet finish.
  10. Bake the pies: Place the filled tin in the preheated oven and bake for 18-20 minutes, or until the pies are golden brown on top and cooked through.
  11. Cool and serve: Remove the mince pies from the oven and allow them to cool slightly in the tin before carefully removing them. Serve warm or at room temperature for a delightful festive treat.

Notes

  • Chilling the pastry dough is crucial for easier rolling and better texture.
  • If you prefer, replace caster sugar in the pastry with a sugar substitute for lower sweetness.
  • Use different shaped cutters for a decorative appearance beyond stars or circles.
  • Keep leftover mince pies stored in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
  • Ensure the mincemeat is gluten free, as some brands may contain gluten.

Keywords: Gluten Free Mince Pies, Gluten Free Baking, Christmas Pies, Holiday Desserts, Festive Treats

Find it online: https://nataliereeve.com/gluten-free-mince-pies-recipe/