Gluten-Free Mince Pies Recipe for Festive Holidays

If Santa had to go gluten free, I think he’d be thrilled to find a couple of these gluten-free mince pies waiting for him when he slipped down the chimney on Christmas Eve.

These delightful little treats have all the flavour of a traditional fruit mince pie but use an easy-to-make gluten-free dough.

The key to how easy these mince pies are is that we’re not using a traditional shortcrust pastry. I first discovered this dough when adapting a gluten-free sugar cookie recipe to make mince pies for my dad, who has Coeliac disease. The results were surprising: sturdy, crisp, crunchy and melt-in-your-mouth — everything shortcrust delivers but from a much easier dough to work with.

I’ve tweaked the cookie dough slightly for this recipe — a touch less sugar to create the more traditional sweetness you expect in mince pies. If you’re already making gluten-free cookies around the holidays, you can double or triple the cookie dough and use some for pies and some for cookies.

If you prefer to use pastry, a store-bought or homemade gluten-free shortcrust works fine, or premade gluten-free pastry bases and pre-baked cases are handy shortcuts.

Ingredients

Gluten free flour – Use a reliable all-purpose gluten-free flour blend (I use a mix of tapioca, potato starch and brown rice flour). Different blends vary, so results can differ slightly.
Xanthan gum – Omit if your flour blend already contains a gum.
Butter – Salted or unsalted works fine.
Sugar – I use caster sugar for a finer texture; granulated sugar is fine too.
Vanilla – Optional but adds depth.
Lemon juice – Helps the dough hold its shape and prevents spreading.
Egg – One large egg in the dough; an extra egg is optional for an egg wash.
Fruit mince – Homemade or store-bought gluten-free fruit mince (see notes).

Homemade Fruit Mince or Store-Bought?

Fruit mince is a mix of dried fruit, citrus, spices and sometimes alcohol or nuts. You can use homemade fruit mince — which can be made the same day as your pies once cooled — or a gluten-free store-bought variety. If using a commercial jar, check the ingredients: some contain barley flavourings or wheat thickeners.

To boost ready-made mincemeat, stir in freshly grated orange or lemon zest, extra spices (mixed spice, cinnamon, ginger, cloves, allspice, cardamom or nutmeg), a splash of brandy or orange juice if it’s dry, or chopped candied peel or glacé ginger.

Equipment

Besides bowls, spoons and spatulas, you’ll need a handheld electric mixer (or stand mixer), a 12-hole muffin or tart pan, kitchen scales, a large round cookie cutter (or glass), and a small cutter for the tops (star or other shapes). A fluted tart pan gives a pretty edge but a standard muffin tin works well.

Pat the dough into a disc on a sheet of non-stick baking paper dusted with a little cornstarch or gluten-free flour. If the dough is soft, chill 5–15 minutes until firm enough to roll. Roll out to around 3–4mm (1/8″). Slide the paper and dough onto a baking tray and chill until firm.

Heat the oven to 180°C (350°F). Grease your tart or muffin tin. Cut circles of dough and gently press them into each hole. If the dough is too firm, let it sit on the pan for a minute to soften then ease it into place. Re-roll scraps as needed.

Fill each case with a heaped spoonful of fruit mince. Cut shapes from the remaining dough to top the pies and place them on. Optionally brush the tops with a beaten egg for shine.

Bake for 15–20 minutes, depending on depth. They should be lightly golden on top and around the edges. Cool in the pan for 5–10 minutes before transferring to a wire rack.

Gluten-Free Mince Pie Tips

• Keep butter at cool room temperature so it combines well but the dough stays firm enough to roll.
• If your fruit mince is very wet, drain some liquid to avoid soggy pies.
• To make fully covered pies, make 1.5× the dough so you have enough to seal the tops.
• If you only need six pies, scale the recipe down to 0.5×.

Serving the Mince Pies

Dust with icing sugar for a classic finish. Serve warm or cold, and they’re lovely with whipped cream or vanilla ice cream.

Storing

Store in an airtight container at cool room temperature for up to a week.

Freezing

Unbaked pies can be frozen on the tray until solid, then removed to a freezer bag (up to 3 months). Thaw at room temperature and bake as directed. Baked pies freeze well for 2–3 months; thaw and re-crisp in a low oven for 5–10 minutes if needed.

Quick Q&A

More Gluten Free Christmas Recipes

You may also enjoy other gluten-free treats for the season such as gluten-free fruit cake, brandy snaps, trifle or gingerbread cookies.

Christmas can be challenging for those on a gluten-free diet, but these mince pies make it easy to enjoy a classic festive treat.