Go Back
+ servings
Gluten-Free Mince Pies on a wire rack with bite taken out of one showing the juicy mincemeat filling
Print Recipe
5 from 1 vote

Gluten-Free Mince Pies with Homemade Pastry

These simple Gluten-Free Mince Pies are made with the most flavourful sorghum and almond flour pastry and filled with Easy Homemade Mincemeat.
Prep Time30 minutes
Cook Time10 minutes
Resting Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: British
Servings: 18 double-crusted pies
Calories: 214kcal

Equipment

  • muffin tin

Ingredients

  • 140 g sweet rice flour (glutinous rice flour), plus extra flour for dusting
  • 125 g sorghum flour
  • 75 g almond flour defatted
  • 25 g ground flaxseeds
  • 125 g unsalted butter directly from the fridge
  • 100 g caster sugar
  • 2 eggs + 1 yolk medium, lightly beaten
  • pinch of salt
  • 1-2 tablespoons whole milk very cold
  • 300 g mincemeat
  • 1 teaspoon egg yolk + 1 tablespoon whole milk whisked together for the wash

Instructions

Making the pastry

  • In a large mixing bowl whisk together the sweet rice flour, sorghum flour, almond flour and flaxseeds.
  • Slice the butter very thinly and add to the flour. Then rub the mixture between fingertips until roughly shorn and crumbly.
  • Whisk in the caster sugar and salt and then pour in the eggs.
  • 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.
  • Turn the pastry out on to the work surface and knead very briefly into a ball until the dough is cohesive and slightly sticky.
  • 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

  • Pre-heat the oven to 180°C / 160°C fan assisted oven/gas mark 4, or 325°F.
  • To make the mince pies, dust your worktop and your rolling pin with extra sweet rice flour then roll your pastry out to 3mm thickness or ¼ of an inch thick. 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.
  • Cut your pastry using an 8cm or 3-inch 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 (2 inch) rounds for the lid and tuck on top so the edges of the pastry all meet.
  • 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.
  • 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.
  • 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.

Video

Notes

Mincemeat recipes

Flour substitutions

  • Sorghum flour can be swapped for oat flour or millet flour.
  • Sweet rice flour can be swapped for cassava flour.
  • Defatted almond flour can be swapped for chickpea flour (gram flour).

Nut free pastry recipe

Homemade All-Butter Shortcrust Pastry

How to freeze

Allow the mince pies to cool completely then place in an airtight container, layered with baking parchment in between. They will store in the freezer for up to 3 months. Allow to defrost at room temperature before serving. Or re-heat for 6-8 minutes in a pre-heated oven.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups 

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 mince pie.

Nutrition

Calories: 214kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 101mg | Potassium: 45mg | Fiber: 1g | Sugar: 17g | Vitamin A: 205IU | Calcium: 19mg | Iron: 0.6mg