Gluten Free Fruit Mince Pies
Recipe type: Snack, Dessert, Christmas
Prep time: 
Cook time: 
Total time: 
Serves: 12 fruit mince pies
  1. In a high-speed food processor, add flour, icing sugar and chilled cubed butter. Pulse until mixture resembles crumb.
  2. Add egg white and pulse until well combined and mixture forms a soft dough.
  3. Turn dough out onto a lightly floured surface. Gently knead to bring the dough together. Form into a round and slightly flatten. Wrap in plastic wrap and refrigerate for 30 minutes.
  4. Preheat oven to 180ºC (356ºF). Grease a 12-hole shallow cupcake/muffin pan. (Or a specific pan designed for mince pies).
  5. Return your pastry to your lightly floured surface.
  6. Roll out between two sheets of baking paper to 4mm-5mm thickness.
  7. Cut out enough round bases to fill your pan (12 hole). I use a 68mm round cook cutter. Or match up your cookie cutter with the size of you pan.
  8. Gently push the bases into your shallow greased pan.
  9. Fill each pastry with the fruit mince. Do not overfill. I used approx. 1-2 tablespoons worth.
  10. With your remaining dough, cut out stars for the tops or continue to use your round cookie cutter.
  11. Place pastry tops over the top to cover the filling.
  12. Bake for 10-15 minutes or until lightly golden.
  13. Remove and cool in pan for 5 minutes.
  14. Carefully remove from pan and transfer to a wire rack to cool completely or serve them warm with a dusting of icing sugar.
  15. Enjoy!
Store in an airtight container, refrigerated or in the pantry, for 1 week.
*I find my gluten free flour from my health food store and online.
Recipe by Wholesome Patisserie at