Gluten-Free Mince Pies

Gluten-Free Mince Pies

These simple Gluten-Free Mince Pies are made with the most flavourful sorghum and almond flour pastry and filled with Easy Homemade Mincemeat.

Gluten-Free Mince Pies

I waxed lyrical earlier on in the week regarding my love affair with mincemeat and all the different and festive ways you can incorporate this treasure into your baking. However, it may not have gone unnoticed that I haven’t actually posted any actual mince pie recipes on the blog. Like ever. Until now.

Gluten-Free Mince Pies

To be honest most of the drama regarding making your own mince pies is around the mincemeat and once you have that under your belt then you just need to encase it in pastry. Yes, there are many routes you can go down with your mince pies, open topped, double-crusted, frangipane, brandy butter topped, orange icing. The list is endless. But there is plenty of time to get into all of that once you have mastered the pastry itself. Since I’m a gluten-free blog then I am all about the gluten-free pastry and I’ve been saving this glorious homemade gluten-free pastry recipe until exactly the right time. In my mind there is no better time than mince pie season (aka Christmas)!

This gluten-free pastry is actually just as easy to make as regular wheat pastry. The only difference is that it is slightly more fragile to handle so may need a little more care when rolling out. It also requires a couple of minutes extra to blend together your gluten-free flour mix so you can ensure your pastry has the right bind, flakiness and snap.

Gluten-Free Mince Pies

I can’t deny that this gluten-free pastry tastes absolutely incredible. I tested the recipe by making some plain pastry shells and they were so moreish, like tasty little biscuits. As in most of my gluten-free recipes the alternative flours pack in so much flavour. This pastry is more than just a vessel for holding your mincemeat, it has its own character and flavour profile to enhance your mince pies.

The majority flour used in this gluten-free pastry recipe is sweet rice flour which is needed to bind the ingredients together and add elasticity to the mix so that the pastry can be rolled out with ease. It has a near neutral taste so its role is mostly function. The flavour of the pastry can be sourced via the other two flours in the mix, sorghum and almond flour. The sorghum flour is incredibly tasty, think wholewheat flour, earthy and wholesome. The almond flour adds a mild nutty sweetness and both of these are a great match for the rich mincemeat. The fourth ingredient in the flour blend is ground flaxseeds which helps to further bind the pastry and also adds a nice bit of texture.

Gluten-Free Mince Pies

Once these four ingredients are whisked together then you can pretty much continue the same way you would as regular pastry. I use the butter cold from the fridge, sliced as thinly as possible then rubbed with the flours to make rough shreds and add flakiness to your dough. Caster sugar is added for sweetness. Then 2 eggs and an extra yolk for richness. Bring your dough quickly together, with maybe a little ice cold milk if more liquid is needed to make the pastry cohesive. Then wrap your ball of pastry in cling film and keep in the fridge until needed. The pastry can keep up to 3 days, just bring it out 30 minutes to 1 hour (depending on how warm your kitchen is) before you would like to roll it out.

Gluten-Free Mince Pies

I have several mince pie tins but typically they have all been put into storage along with a bunch of my baking gear whilst we’re umming and ahhing about moving house. I had a mini meltdown when I realised this, which was obviously after I had cut out all my pastry rounds and the oven had been pre-heated and I was basically ready to go. However it turns out that a 12 hole regular muffin tin makes the perfect sized four-bite mince pies just as well. Your pastry rounds will only go halfway up the tin but this works out just fine. So you mustn’t despair if you don’t have a special tin for your gluten-free mince pies.

Gluten-Free Mince Pies

I filled my Gluten-Free Mince Pies with the most delicious Easy Mincemeat this time round. If you fancy being a little bit daring with your mince pies then have a look at my Victorian Mincemeat which is inspired by traditional mince pies and uses actual beef mince along with the dried fruit, spices and brandy. That mincemeat is something special. You can’t taste that it is actually meat, it is just ultra flavourful with a wonderfully luxurious texture. If you want to go in the other direction entirely then my nut-free and vegetarian Cranberry Cointreau Mincemeat is glorious and is a family favourite. So vibrant, light and still incredibly festive. Your mince pies, your choice.

Gluten-Free Mince Pies

If you need a Gluten-Free Mince Pie recipe then you must give these a go, they are simply wonderful, and if you do then please leave a comment below and/or give the recipe a rating. If you use this recipe as a jumping off point for your own mince pies then I’d also love it if you’d share your version and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Print Recipe
Gluten-Free Mince Pies
These simple Gluten-Free Mince Pies are made with the most flavourful sorghum and almond flour pastry and filled with Easy Homemade Mincemeat.
Gluten-Free Mince Pies
Course christmas
Cuisine British
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
18 double-crusted pies
Ingredients
  • 140 g sweet rice flour plus extra flour for dusting
  • 125 g sorghum flour
  • 75 g almond flour
  • 25 g ground flaxseeds
  • 125 g unsalted butter directly from the fridge
  • 100 g caster sugar
  • 2 eggs + 1 yolk lightly beaten
  • pinch of salt
  • 1-2 tablespoons whole milk very cold
  • 300 g mincemeat
  • 1 teaspoon egg yolk + 1whole milk whisked together for the wash
Course christmas
Cuisine British
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
18 double-crusted pies
Ingredients
  • 140 g sweet rice flour plus extra flour for dusting
  • 125 g sorghum flour
  • 75 g almond flour
  • 25 g ground flaxseeds
  • 125 g unsalted butter directly from the fridge
  • 100 g caster sugar
  • 2 eggs + 1 yolk lightly beaten
  • pinch of salt
  • 1-2 tablespoons whole milk very cold
  • 300 g mincemeat
  • 1 teaspoon egg yolk + 1whole milk whisked together for the wash
Gluten-Free Mince Pies
Instructions
Making the pastry
  1. In a large mixing bowl whisk together the sweet rice flour, sorghum flour, almond flour and chia seeds.
  2. Slice the butter very thinly and add to the flour. Then rub the mixture between fingertips until roughly shorn and crumbly.
  3. Whisk in the caster sugar and then pour in the eggs.
  4. Bring the dough together using a wooden spoon at first if you like and then your hands. If the dough is still too dry and crumbly then add a little extra whole milk.
  5. Turn the pastry out on to the work surface and knead very briefly into a ball until the dough is cohesive and slightly sticky.
  6. Wrap the pastry dough in cling film and place in the fridge for at least 30 minutes (or up to 3 days) until you are ready to make your mince pies.
Making the mince pies
  1. Pre-heat the oven to 180°C.
  2. To make the mince pies, dust your work top and your rolling pin with extra sweet rice flour then roll your pastry out to 3mm thickness. The pastry will be quite fragile. I usually split the dough in half and roll out half at a time to save a lot of re-rolling.
  3. Cut your pastry using an 8cm pastry cutter and place each round carefully in the hole of a 12 hole muffin tin. The pastry will come up about halfway. Fill each mince pie with a heaped teaspoon of mincemeat. If you want double crusted mince pies then cut out further 6cm rounds for the lid and tuck on top so the edges of the pastry all meet.
  4. If you would like to decorate the top of the mince pies then cut out extra Christmassy shapes from the pastry and place on top.
  5. Whisk the extra egg yolk and milk to make a wash then brush over the top of each mince pie. Place in the oven and bake the mince pies for 10 minutes until they are golden. Leave in the tin for 5 minutes to rest then carefully remove each mince pie from the tin with a palette knife and place on a wire rack to cool. Wash and dry the tin then make your next batch.
  6. Store the mince pies in a metal tin. They keep quite well for up to 5 days but they are best on the day they are made.
Recipe Notes

SHOP THE RECIPE

The 12 hole muffin tin I always use and will thoroughly recommend due to its durability and ease of washing is the MasterClass 12-Hole Non-Stick Cupcake Tray / Baking Pan, 35 x 27 cm

I use these KitchenCraft Double-Edged Plastic Biscuit / Pastry Cutters with Storage Box (Set of 7) – White for cutting out my mince pies, scones, biscuits. Anything really. These are basic and great. Plus they can go in the dishwasher.

For brushing the egg wash on the mince pies I recommend using a silicone pastry brush. I use Zeal Silicone Pastry Basting Brush Cream, 20 cm and absolutely love it. It goes in the dishwasher and is so easy to clean plus doesn’t clump together like some bristle pastry brushes do. I also use it for basting my turkey and lots of other christmassy and baking jobs. Infact you might need more than one.

I do insist that you store your mince pies in not just any cake tin but one that is ultra christmassy. I love these Eddingtons Nordic Christmas Cake Tins Set of 3. They may only come out once a year but they make any kitchen super festive.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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