Gluten Free Mince Pies


This simple recipe doesn’t include suet in the recipe as it can contain gluten, however it’s just as tasty! Store any unused mincemeat in a sterile jar for up to six months.

Preparation time: 35 minutes

Cooking time: 25 minutes

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Serves: 16 people

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  1. Place all the mincemeat ingredients together in a bowl and stir and allow to soak overnight.
  2. Preheat the oven to 200°C/400°F/Gas Mark 6. Sift the flour, xanthan and salt into a large bowl.
  3. Add the butter and sugar, and using your fingertips rub together until it forms crumbs.
  4. Add the beaten egg and a little cold water (if required) and stir until the mixture comes together to form a dough.
  5. Wrap in some clingfilm and place in the fridge for 30 minutes.
  6. Roll the pastry onto a lightly floured surface and using a 6cm cutter, cut 18 discs and place into a lightly greased muffin tin.
  7. Add a spoonful of mincemeat to each case, be careful not to overfill or it will spill over during cooking.
  8. Roll out the remaining pastry and cut out a further 18 discs, and place onto the mincemeat.
  9. Seal with a little water and brush with some egg wash. Using a shape knife pierce the upper crust to allow steam to escape.
  10. Place in a preheated oven for 25 minutes, then remove from the oven and allow to cool in the muffin tray before removing.
  11. Serve with some freshly whipped cream.
*Check Coeliac Society of Ireland Food List for gluten free brands.
  • Linda Brady, 11 Oct 18

    5 stars rating
    I found dis very interesting simple to Do by scrarch

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