Mince Pies

Gluten free mince pies that are easy to make and satisfying to eat. One of these delicious mince pies is never enough!

When I first went gluten free, my first Christmas seemed one long round of things I couldn't eat! I felt I was missing out on all the goodies. There are now lots more options available in the shops, but they are usually rather pricey and often have all sorts of extra things in that you don't necessarily want to be eating.

I like to get a batch or two of mince pies in the freezer, then I can defrost one (or two!) at a time when I fancy a snack and always have them to hand over the festive season.

Once you have cracked Shortcrust Pastry the world is your oyster when it comes to pies and tarts. The shortcrust pastry mix is quite sticky so you will need to allow it to rest for at least 30 minutes in the fridge and use plenty of flour when rolling out. Don't worry if it cracks a little when you put it into the tin, it responds well to a little patching up with pastry scraps!

Gluten-Free Mince Pies

Mmmmm....Mince pies!


Makes at least 12 pieces (usually 15) depending on the size of your bun tins


  • Make your shortcrust pastry and allow to rest on the fridge.
  • Grease a couple of 12-hole bun tins.
  • Once rested, take about â…” the pastry and return the rest to the fridge.
  • Roll out gently and using a pastry cutter cut out the bases of the mince pies.
  • Place gently in the bun tins.
  • Fill with a dessert spoon (or heavily heaped teaspoon) of mincemeat.
  • Roll the rest of the pastry out and cut tops for your pies with a pastry cutter.
  • Brush the edge of the base and lid with beaten egg.
  • Place the lids on top and press the edges well to join.
  • Brush the pies with beaten egg and make a small slit in the top of the pies.
  • Cook in the oven at 180°C/160°C fan/350°F/gas mark 4 for 20 minutes.
  • Allow to cool slightly before transferring to a wire rack to cool fully.
  • Store in an airtight tin or freeze.

If you prefer less pastry, you can top your mince pie with a pastry star or even make a spicy crumble mix.

Sometimes I make my own mincemeat but nowadays you can buy good quality mincemeat that is gluten free. Shop around or look on the manufacturers'/supermarkets' websites to see what is available. You can always pep it up a little with a slug of sherry or brandy and a handful of chopped nuts.