Description
These Gluten Free Mince Pies offer a delightful festive treat with a crisp, buttery gluten-free pastry filled with a spiced mincemeat mixture. Perfectly balanced with warmth from cinnamon and mixed spice, and optionally sweetened with maple syrup, these pies are ideal for holiday gatherings or anytime you crave a cozy, traditional dessert without gluten.
Ingredients
Pastry
- 250 g gluten-free flour blend (with xanthan gum)
- 100 g cold butter (cubed)
- 1 egg yolk
- 2 tbsp cold water
- 1 pinch sea salt
Filling
- 400 g mincemeat filling (quality brand or homemade)
- 2 tbsp maple syrup (optional)
- 1 tsp mixed spice
- 0.5 tsp cinnamon
- 1 orange zest (from one orange)
For glazing and finishing
- 1 egg (beaten, for glazing)
- powdered sugar (for dusting)
Instructions
- Mix dry ingredients and butter: In a large bowl, combine the gluten-free flour blend and a pinch of sea salt. Add the cold cubed butter and use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.
- Form the dough: Add the egg yolk and cold water to the crumbly mixture. Gently mix until a smooth dough forms, being careful not to overwork it.
- Chill the dough: Wrap the dough in cling film and refrigerate for 30 minutes to firm up, making it easier to roll out later.
- Prepare the filling: In a separate bowl, combine the mincemeat filling, maple syrup (if using), mixed spice, cinnamon, and the orange zest. Mix thoroughly to infuse the flavors.
- Roll and cut pastry: On a lightly floured surface, roll the chilled dough out to a thickness of about 3mm. Use a round cutter to cut circles large enough to line a muffin or tart tin for the base of the mince pies.
- Fill pies: Place the pastry circles into the prepared tin, pressing gently to form the bases. Spoon the spiced mincemeat filling evenly into each pastry case.
- Seal the pies: Cut smaller circles or festive shapes from the remaining pastry to top each filled pie. Place these on top and seal the edges using a fork to crimp and ensure the pies are sealed.
- Egg wash: Brush the tops of the pies with the beaten egg to give a glossy, golden finish after baking.
- Bake: Preheat your oven to 200°C (390°F). Bake the mince pies for 12 to 15 minutes or until golden brown and crisp.
- Cool and dust: Remove the pies from the oven and allow them to cool on a wire rack. Once cooled slightly, dust the tops with powdered sugar before serving.
Notes
- Ensure the gluten-free flour blend contains xanthan gum to help bind the pastry.
- Using cold butter helps create a crisp, flaky pastry.
- The maple syrup in the filling is optional; it adds a natural sweetness and moisture.
- You can prepare the mincemeat filling in advance to save time on baking day.
- For a dairy-free version, substitute butter with a plant-based alternative and an egg wash with plant milk or a syrup glaze.
- Store mince pies in an airtight container for up to 3 days to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
