Gluten-Free Mince Pies Recipe — Festive Homemade Mince Tarts

If Santa had to go gluten free, he’d be delighted to find a couple of these mince pies waiting for him on Christmas Eve.

These little treats capture the familiar flavour of a traditional fruit mince pie but use an easy-to-handle gluten-free dough that’s sturdy, crisp and melt-in-your-mouth — everything you want from a shortcrust-style case without the faff.

The easiest part of this recipe is that it doesn’t use a fragile shortcrust pastry. The dough is more like a biscuit or cookie dough that bakes up crunchy and holds the mincemeat beautifully.

I originally discovered this method when I used leftover gluten free sugar cookie dough to make mince pies for my Dad, who has coeliac disease. They turned out so well that this is now my go-to method.

I adjusted the cookie recipe slightly for these pies — a touch less sugar in the dough gives a more traditional level of sweetness. If you’re already making gluten free cookies, you can double the dough and use part for pies and part for cookies.

Of course, if you prefer pastry you can use a store-bought or homemade gluten-free shortcrust, or premade gluten-free pastry bases.

Ingredients

Gluten free flour – Use a gluten-free all-purpose blend you trust. I use a homemade mix of tapioca, potato starch and brown rice flour, but any reliable blend will work (results vary by blend).
Xanthan gum – Omit if your flour blend already contains a binding gum.
Butter – Salted or unsalted is fine.
Sugar – Caster (superfine) sugar gives a finer texture, but granulated works too.
Vanilla – Optional but adds depth.
Lemon juice – Prevents spreading and helps the dough hold its shape.
Egg – One large egg in the dough; an extra beaten egg is optional for an egg wash.
Fruit mince – Homemade or store-bought gluten-free mincemeat (see notes).

Homemade Fruit Mince or Store-Bought?

Fruit mince is a mix of dried fruit, spices and typically alcohol or citrus. You can use homemade fruit mince — which can be made with or without alcohol and can be prepared the same day if cooled first — or a ready-made gluten-free product. Check labels carefully, as some commercial mincemeats contain barley or wheat-based thickeners.

If using store-bought mincemeat, boost its flavour by adding a little orange or lemon zest, extra spices (cinnamon, mixed spice, nutmeg, cloves), a splash of brandy or orange juice, or some chopped glacé ginger or candied peel.

Equipment

You’ll need basic baking tools plus a handheld mixer (or stand mixer), a 12-hole muffin or tart pan (or similar), kitchen scales, a large round cutter for the cases, and a small cutter for tops (or cut shapes freehand).

A fluted tart pan gives a classic look but a standard muffin tin works fine. If you don’t have cutters, use a glass or cup to trace circles and a knife to trim.

Sift in the gluten-free flour and xanthan gum in two or three additions. Mix until combined; the last addition can be folded in by hand if the dough is stiff. Knead briefly until smooth.

Pat the dough into a disc, dust a sheet of baking paper with cornstarch or gluten-free flour and roll the dough to about 3–4mm thickness. If the dough is too soft, chill for 10–15 minutes.

Slide the dough on its paper onto a baking tray and chill until firm. Grease your tin with melted butter or oil spray. Cut circles to line each hole — if the dough is firm, let it warm slightly then ease it into the holes with your fingertips. Repair any cracks by pressing the dough back together or patching with a small piece.

Fill each case with a heaped spoonful of fruit mince. Re-roll scraps, cut tops (stars or other shapes) and place them on the pies. Optionally brush with beaten egg for a glossy finish.

Bake at 180°C (350°F) for 15–20 minutes, depending on depth. They’re done when lightly golden on top and around the edges. Cool in the tin for 5–10 minutes, then transfer to a rack or serve warm.

Gluten Free Mince Pie Tips

• Use butter that’s cool room temperature so it blends easily but keeps the dough firm enough to roll. If it gets too soft, chill the dough briefly.
• If your fruit mince is very wet, drain a little liquid so the pies don’t become soggy.
• If you only want six pies, halve the recipe. For fully covered pies you’ll need about 1.5× the dough to have enough for lids.
• To attach lids, use a little water or beaten egg and prick vents in the top before baking.

Serving

Dust the pies with icing sugar and serve warm or cold. They’re lovely with whipped cream or vanilla ice cream.

Storing

Store in an airtight container in a cool place for up to a week.

Freezing

You can freeze the pies either unbaked or baked.

Unbaked: Assemble without egg wash, freeze the tray until solid, remove pies and store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and bake as directed.

Baked: Cool completely, layer with baking paper in an airtight container or freezer bag, and freeze for 2–3 months. Re-crisp in a low oven for 5–10 minutes if needed.

Quick Q&A

More Gluten Free Christmas Recipes

Try other gluten free seasonal favourites like gluten free Christmas cake, brandy snaps, trifle or gingerbread cookies.