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!

Course Dessert

Cuisine English

Keyword mincemeat

Prep Time 30

Cook Time 20

Chilling Time 15

Total Time 1 5

Servings pies

Calories 155kcal

Author Samantha Pickthall

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

US Customary - Metric

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