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Gluten-Free Fruit Mince Pies

I love this Gluten-Free Fruit Mince Pies Recipe! You will love how easy it is to make mincemeat pies gluten-free. Baking Christmas desserts like these are perfect for the holiday season. It’s hard to believe they’re really gluten-free!

Gluten free fruit mince pies on dark backdrop surrounded with christmas balls.

Gluten-Free Mince Pies

The festive season calls for delicious gluten-free mince pies. Featuring a rich, spiced fruit mincemeat enveloped in a tender, gluten-free shortcrust pastry, a combination that’s become iconic in holiday baking.

With an increasing interest in gluten-free Christmas desserts, these mincemeat pies stand out, offering the same festive nostalgia and taste as their classic fruit mince pie counterparts, but without the gluten.

Get ready to bake these heavenly gluten-free mince pies and enjoy a warm, spiced delight that’s sure to become a new holiday tradition at your table.

Whether dusted with sugar or paired with tea, these pies promise a festive treat that everyone can enjoy!

Can I use store-bought gluten-free pastry?

Yes, you can use store-bought gluten-free shortcrust pastry if you’re short on time or prefer it for convenience. Just follow the same assembly and baking instructions.

Ingredient Notes & Substitutions

A full and detailed recipe card with all the ingredients to make these chocolate mint cupcakes is at the bottom of this post.

  • All-purpose flour: Is also known as plain flour in Australia. Measure your flour correctly for the best results. Do not substitute with self-raising flour.
  • Classic Mincemeat: My favorite store-bought mincemeat is this jar of classic mincemeat.
  • Brandy: Adding brandy to the mincemeat jar is optional but adds so much delicious flavor!

How to Make Mincemeat Pies Gluten-Free (with photos)

A full and detailed recipe card is at the bottom of this post.

Preheat Oven: Set your oven to 356ºF (180ºC) fan-forced. Grease two 12-hole patty cake pans with butter. If you only have one pan, bake the pies in batches.

Blend Dry Ingredients: In a food processor, pulse flour and powdered sugar. Add the butter and pulse until the mixture resembles coarse crumbs.

Add Egg Yolk & Water: Add the egg yolk through the feed shoot and pulse until combined. Drizzle in the chilled water while pulsing, until the dough begins to form into a ball. Add more water if necessary.

Making pastry in the food processor.

Knead and Divide Dough: Turn dough onto a floured surface. Knead lightly and divide into two halves. Flatten each into a disc.

Roll and Cut Bases: Roll out one dough half to 4-5mm thickness. Cut out 24 bases using a 7cm cookie cutter. Press the bases into the greased pan.

Prepare Filling (Optional): Mix the brandy into the fruit mincemeat if using. Add 1/2 tablespoon of the fruit mince to each base.

Rolling out gluten-free shortcrust pastry.

Roll and Cut Tops: Roll out the second dough half and using a small star shape cookie cutter, cut out 24 stars for the tops. Place these over the filling. Chill pies in the refrigerator for 15 minutes.

Brush & Bake: Brush tops with milk. Bake for 15-20 minutes until lightly golden. Cool in the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar and enjoy warm or cool!

Fruit mince in pastry bases with pastry stars ready to be placed on top.

Expert Tips

  • Cold Ingredients: Your egg yolk, butter, and water must be cold from the fridge when making the shortcrust pastry.
  • Do Not Overfill: Don’t add too much mincemeat filling to the bases as it will overflow and bubble out during baking.

Can I make gluten-free mince pies in advance and bake them later?

Yes, you can prepare the pies and keep them refrigerated for a day before baking. If you plan to bake them later than that, it’s better to freeze them.

Why do I need to chill the pies before baking?

Chilling helps prevent the pastry from shrinking or losing shape during baking. It also ensures a flakier texture for your gluten-free mince pies.

Can I add brandy to a jar of mincemeat?

Yes! This recipe includes the step of mixing brandy into the jar of mincemeat, enhancing its flavor and acting as a preservative. Just open the jar, pour in the desired amount of brandy, and mix well with a long spoon.

Bite taken out of one fruit mince pie.

How to Store Gluten-Free Fruit Mince Pies

Store: Cooled pies in an airtight container at room temperature for up to 5 days.

Freeze: Once cool, wrap each pie in plastic wrap or foil. Place wrapped pies in a freezer-safe bag or container. Freeze for up to 3 months. Thaw pies at room temperature for a few hours and reheat in the oven at a low temperature for a few minutes until warmed.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

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Gluten-Free Fruit Mince Pies

Samantha Pickthall
I love this Gluten-Free Fruit Mince Pies Recipe! You will love how easy it is to make mincemeat pies gluten-free. Baking Christmas desserts like these are perfect for the holiday season. It's hard to believe they're really gluten-free!
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine English
Servings 24 pies
Calories 155 kcal

Equipment

  • 7cm (2.7-inch) round cookie cutter 
  • Star shape cookie cutter, one that is similar size to the round cookie cutter

Ingredients
 
 

Gluten-Free Shortcrust Pastry

  • 2 cups (300g/10.5 oz.) all-purpose gluten-free flour, scoop & leveled
  • 1/2 cup powdered sugar
  • 180 g salted butter, fridge cold, chopped into large cubes
  • 1 large egg yolk
  • 2 Tbsp cold water
  • 2 Tbsp whole milk, to brush pastry tops

Filling

  • 14.5 oz. (411g) jar classic mincemeat
  • 1/2 Tbsp brandy, optional

Topping

  • 2 Tbsp powdered sugar, to dust

Instructions
 

  • Preheat Oven: Set your oven to 356ºF (180ºC) fan-forced. Grease two 12-hole patty cake pans with butter. If you only have the one pan, bake the pies in batches.
  • Blend Dry Ingredients: In a food processor, pulse flour and powdered sugar.
  • Add Butter: Add chilled, cubed butter to the flour mixture. Pulse for 15 seconds until the mixture resembles coarse crumbs.
  • Add Egg Yolk: Add the egg yolk through the feed shoot and pulse until combined.
  • Add Water: Gradually drizzle in chilled water while pulsing, until the dough begins to form into a ball. Add more water if necessary.
  • Knead and Divide Dough: Turn dough onto a floured surface. Knead lightly and divide into two halves. Flatten each into a disc.
  • Roll and Cut Bases: Roll out one dough half to 4-5mm thickness. Cut out 24 bases using a 7cm cookie cutter or a cutter that is the same size or slightly bigger than the folds in your pan. Press the bases into the greased pan.
  • Prepare Filling (Optional): Mix the brandy into the fruit mince if using, just directly into the jar! I like to mix it through with a long handle teaspoon.
  • Fill Bases: Add 1/2 tablespoon of the fruit mince to each base.
  • Roll and Cut Tops: Roll out the second dough half and using a small star shape cookie cutter, cut out 24 stars for the tops. Place these over the filling.
  • Chill Pies: Chill pies in the refrigerator for 15 minutes.
  • Brush: Brush tops with milk.
  • Bake: Place in the oven and bake for 15-20 minutes until lightly golden. Cool in the pan for 5 minutes, then transfer to a wire rack.
  • Finish: Dust with powdered sugar and enjoy warm or cool!

Notes

  • Store: Cooled pies in an airtight container at room temperature for up to 5 days.
 
  • Freeze: Once cool, wrap each pie in plastic wrap or foil. Place wrapped pies in a freezer-safe bag or container. Freeze for up to 3 months. Thaw pies at room temperature for a few hours and reheat in the oven at a low temperature for a few minutes until warmed.

Nutrition

Calories: 155kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 145mgPotassium: 5mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 11mgIron: 0.4mg
Keyword mincemeat
Tried this recipe? Let us know how it was!

First published in November 2018, this recipe was updated in November 2023 to include new step-by-step images, expert recommendations, storage guidelines and more.

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