Gluten Free Mince Pies

5 from 1 vote

These gluten free mince pies are so easy to make with a sweet shortcrust pastry and filled with sweet dried fruit mincemeat. They are the perfect dessert or treat during the holidays that just melts in the mouth!

Prep Time20

Cook Time20

Chill time30

Total Time1 10

Course: Dessert

Cuisine: British

Diet: Gluten Free

Servings: Deep filled pies (12 smaller pies)

Calories: 291kcal

Author: Amanda

Ingredients

Ingredients for gluten free mince pies

250 grams Gluten free All-purpose flour (sieved) AKA gluten free plain flour in the UK
¼ teaspoon Xanthan gum Omit if flour blend already contains xanthan gum
¼ teaspoon Salt
110 grams Unsalted butter (Cold & Cubed)
60 grams Light brown sugar
2 large Eggs (1 for dough and 1 for egg wash)
1-2 tablespoons Milk
400 grams Fruit Mincemeat
2 tablespoons Granulated sugar (For dusting)

Instructions

Making the gluten free pastry

In a large bowl combine flour, salt and xanthan gum.
Rub together Butter with flour until it forms a breadcrumb like consistency. Then mix in the sugar.
Make a well in the middle of the mixture and add egg and 1 tablespoon of milk.
Mix together with your hands until a dough is formed. Add a little extra milk if you feel the mixture is too dry.
Wrap your pastry ball in clingfilm and place it in the fridge for 30 minutes. If you leave it for longer than 30 minutes you may need to sit it at room temperature for 10 minutes before rolling it out.

Assembling the gluten free mince pies

Preheat oven to 180°C/350°F/Gas mark 4.
Lightly grease the inside of the muffin pan.
Lightly flour the surface and rolling pin (I like to roll directly onto parchment paper lightly dusted with flour or plastic wrap. see my gluten free shortcrust pastry post for more tips).
Roll out the dough to approx 2-3 mm thick. Using a round cutter slightly larger than the muffin holes, cut out circles.
Carefully place the pastry circles into the holes of the tray and gently shape them into the bottom and sides of the muffin holes.
Roll out any remaining pastry and use your preferred cookie cutters to make lids for the pies.
Add 1-2 tablespoons of mincemeat into the pastry cases until they are almost reaching the top of the muffin tin.
Carefully lift the pastry lids and place on top of the pies, gently press down on the edges of the pastry cases.
Brush the tops of the pastry with egg wash (1 egg beaten). Sprinkle the tops of the pies with granulated sugar.
Place in the oven for 20-25 minutes or until the pies are golden.
Cool in the muffin tins before removing as they will be delicate when still warm.
Optional dust with powdered sugar when cooled.

Notes

Tips:

Tip #1: Cold Butter - Always be sure to use cold butter to make the gluten free pie dough. If adding water instead of milk I recommend using cold water.

Tip #2: Rolling out - To make rolling the gluten free pastry easier, I like to roll it out between two sheets of parchment paper or clingfilm (Plastic wrap). This will prevent it from sticking.

Tip #3: Lightly grease the inside of the muffin holes with a little butter as this will prevent the pastry from sticking and make the pies easier to remove from the pan.

Tip #4: This recipe makes 8 deep-filled mince pies using a muffin pan but you can make 12 smaller pies using a smaller pan that is not as deep.

Tip #5: Brushing with egg wash gives a beautiful color to the baked pies and helps the sugar sprinkled on top to stay in place.

Tip #6: Wait until the pies have cooled before removing them from the tin as the pastry will be delicate when hot.

Nutrition