These Gluten-Free Mince Pies are a delightful addition to any festive celebration. A simple, buttery pastry encases sweet fruit mince scented with the warm spices of the season. They’re traditional mince pies reworked to be suitable for those following a gluten-free diet, and they are sure to be loved by family and friends.
Thank you for this superb recipe! Your instructions for the pastry were a game-changer for me. The pastry is so good I no longer have to make gluten free and non gluten free versions because the pastry is fabulous! It has become quite hard to buy fruit mince too, and your home made version is easy, cheap and so much nicer!
– Wendy
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Why You’ll Love This Recipe:
- Fruit mince pies are a classic festive treat, and this recipe makes them accessible to those who need to eat gluten-free. The steps are straightforward and supported by video and step-by-step guidance.
- The pies can be made ahead, which is very convenient over the busy holiday period.
- Making pastry at home is simpler than you might expect, and the result is a buttery, flaky crust that doesn’t taste gluten-free.
- You can make our own Homemade Fruit Mince, or boost the flavour of good-quality store-bought mincemeat if you’re short on time.
- These mince pies are baked in a standard muffin tin, so there’s no need for a specialised tartlet tin.
Recipe Inspiration: My mum loves mince pies but follows a gluten-free diet, so I perfected this recipe through many tests. The result is a reliable, flavourful mince pie that preserves tradition while being gluten-free.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities and full method.
- For the pastry: gluten-free plain/all-purpose flour (choose a blend that contains xanthan or guar gum, or add it if required), sugar, gluten-free baking powder, coarse salt, unsalted butter, full-fat sour cream and iced water as needed.
- For the fruit mince: a mix of dried fruit, a Granny Smith apple for moisture, light brown sugar, orange zest and juice, water, ground mixed spice and cinnamon, a knob of butter and optional brandy or orange juice.
- To assemble: prepared gluten-free shortcrust pastry, fruit mince (homemade or shop bought), and 1 beaten egg to glaze.
Variations:
Fruit mince: Make your own so you can control the fruit and spice levels, or use a commercial mincemeat and brighten or deepen its flavour with a little fresh orange zest, extra spices or a splash of brandy.
How To Make Gluten-Free Fruit Mince Pies:
Please see the recipe card further along in the post for exact quantities and the full method.
1 – Prepare the fruit mince:
If using homemade or store-bought fruit mince, place it in a bowl and stir it thoroughly so the flavours are evenly distributed.
2 – Prepare the pastry:
Remove chilled gluten-free shortcrust pastry from the refrigerator and cut the block in half. Use one half and keep the other wrapped and chilled.
3 – Roll out the pastry:
Place the pastry half between two sheets of non-stick baking paper to roll. Roll evenly to roughly 3 mm (1/8 inch) thick. Use a 7 cm (2 3/4 inch) cookie cutter to cut circles.
4 – Line the tin and fill:
Gently press each pastry circle into a muffin tin cup with your fingertips. Add about 1 tablespoon of fruit mince to each cup, smoothing it with the back of a teaspoon so it sits just under the rim. Repeat until the cups are filled.
5 – Cut and top the pies:
Gather the pastry offcuts, press them together gently and re-roll to cut star shapes or other tops. Place the stars on top of each filled cup so they just meet the edges. Keep any remaining pastry wrapped and chilled.
6 – Chill and bake:
Chill the filled tins for at least 10 minutes. Preheat the oven. Brush the tops with a little beaten egg, taking care not to get egg on the tin. Bake for 15–17 minutes, turning the trays halfway, until golden. Let the tins rest for 10 minutes before gently easing the pies out with a blunt knife or small spatula and transfer to a cooling rack.
Serve warm or cool completely and store in an airtight container once cold.
Hint: Keep the pastry cold while working to maintain flakiness. If it softens, chill briefly before continuing.
Tips for Success, Storage and FAQs:
Yes. Store cooled pies in an airtight container in the refrigerator for up to 5 days.
If you have non-stick muffin tins, greasing is usually unnecessary because the pastry contains butter and sour cream. If unsure, test one or two pies first or lightly grease the tin.
Yes. Once cooled, layer the pies in an airtight container with baking paper between layers and freeze for up to 3 months. Defrost before reheating in a 180°C (355°F) oven for about 6–8 minutes.
Top Tip:
Use fresh, high-quality ingredients for the best results. Fresh spices make a big difference in homemade fruit mince; older spice blends can lose their aroma and character over time.
Serving Suggestions:
- Serve the mince pies with eggnog, mulled wine, or a cup of tea or coffee.
- They’re lovely warm with cream or a scoop of vanilla ice cream.
- And of course, don’t forget to leave one out for Santa.
These Gluten-Free Mince Pies preserve the aroma and spice of traditional holiday baking while being suitable for gluten-free diets. They make a welcome addition to festive gatherings and keep beloved Christmas traditions alive.
Alex xx
More Delicious Recipes For You To Try:
-
Flourless Chocolate Cake (Torta Caprese)
-
Lemon Curd Cake (Gluten-Free Option)
-
Gluten-Free Gingerbread Loaf
-
Almond Flour Cake (Torta di Mandorle)
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Gluten-Free Fruit Mince Pies
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Equipment
-
2 x 12-hole ⅓ cup muffin tins
-
7 cm (2¾ inch) cookie cutter (scalloped if available)
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5.5 cm (2¼ inch) star cookie cutter
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Pastry brush
Please note:
For best results, weigh ingredients when weights are provided. Oven temperatures are for fan-forced ovens.
Ingredients
For the pastry:
- 2 ¼ cups (340 g) gluten-free all purpose/plain flour
- 2 tablespoons sugar
- ½ teaspoon baking powder (gluten-free)
- ¼ teaspoon coarse cooking salt
- ¾ cup (185 g) unsalted butter, cubed
- ½ cup (120 g) full-fat sour cream
- Iced water, if required
Fruit mince:
- 2 cups fruit mince/mincemeat, homemade or store bought
To assemble:
- 1 egg, beaten for glazing
Instructions
For the pastry:
- Prepare and weigh ingredients. Keep butter and sour cream chilled. Place ice in a small bowl with water for iced water.
- Combine flour, sugar, baking powder and salt in a food processor and pulse to mix.
- Add cubed butter and pulse until the pieces are pea-sized. Add sour cream and pulse to combine.
- With the processor running, add iced water gradually until the dough just starts to come together. Avoid making it wet or sticky; add a teaspoon at a time if it still crumbles. Do not overmix.
- Turn dough onto clingwrap, shape into a flattened block (about 15 x 12 cm), wrap and refrigerate for 1 hour.
For the fruit mince:
- Place fruit mince in a bowl and stir to combine evenly.
To assemble:
- Remove pastry from the fridge 10 minutes before using. Cut the block in half and work with one half at a time, keeping the other chilled.
- Place pastry between non-stick baking paper and roll to about 3 mm thickness, turning and lifting the paper occasionally to prevent sticking. Keep pastry cold; chill if it softens.
- Cut circles with a 7 cm cutter and gently press into muffin tin cups. Fill each with about 1 tablespoon of fruit mince, smoothing it so it sits just under the rim.
- Gather offcuts, re-roll gently (stack pieces rather than squashing) and cut stars to top each pie. Chill the filled tins for at least 10 minutes before baking.
Baking the mince pies:
- Preheat oven to 200°C (400°F).
- Brush the pastry tops with beaten egg, taking care not to get egg on the tin.
- Bake for 15–17 minutes, swapping trays halfway, until golden. Remove and rest for 10 minutes before easing pies from the tins onto a cooling rack.
- Serve warm or cool completely and store in an airtight container when cold.
Video
Notes
- Gluten-free flour: Different blends behave differently; choose one you trust. If it already contains xanthan gum, no extra is needed.
- Tablespoon: Measurements may vary by country; adjust if necessary.
- Baking powder: Ensure it is labelled gluten-free.
- Sour cream: If yours is very thin, you may need slightly less iced water when bringing the dough together.
- Water: Add gradually—usually 1 tablespoon plus 2 teaspoons is enough, but this depends on the flour.
- Fruit mince: Homemade gives best control of flavour. If using store-bought, consider adding orange zest or extra spice to taste.
- Cookie cutter: Cutter size and pastry thickness will affect yield; you may get more than 20 pies if you cut smaller shapes.
- Dusting the cutter: Lightly dust the cutter occasionally so it cuts cleanly.
- Muffin tins: Non-stick tins usually don’t need greasing. If unsure, test a couple or grease lightly.
- Pastry tears: Patch small tears with offcut pastry.
- Accuracy: Weighing ingredients gives the most consistent results in baking.
- Storage: Keep cooled pies refrigerated in an airtight container for up to 5 days.
- Freezing: Layer pies in an airtight container with baking paper between layers and freeze up to 3 months. Defrost before reheating.
- Reheating: Warm in a 180°C (355°F) oven for 6–8 minutes.
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Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate and is derived from online calculators. For precise values, calculate based on the exact ingredients and brands you use.