Gluten-free mince pies

Gluten free mince pies

Serves 8

  • 75 g rice flour

  • 40 g tapioca, or gluten-free flour

  • 40 g chickpea flour

  • 70 g unsalted butter, chilled, cubed

  • 4 tbsp sugar

  • 1 vanilla pod, split, seeds scraped

  • or orange the grated zest of 1 lemon

  • 1 banana, mashed

  • 70 ml fresh orange juice

  • 1 good pinch of grated nutmeg

  • 1 good pinch of allspice

  • 1 tsp ground cinnamon

  • 2 tbsp golden syrup

  • 170 g raisins

  • 80 g dried apricots

  • 80 g dried sour cherries

  • 80 g dried cranberries

  • 80 g dried blueberries

  • 2 tbsp brandy, (optional)

Recipe by Jennifer McLaughlin



Craving a good gluten-free mince pie? Sorted. This recipe will give you enough filling for 16 pies, so store leftovers in a jar for up to a week in the fridge for a fresh batch later.




1. To make the fruit filling, pop all the ingredients into a bowl, mix well, and leave covered in the fridge overnight for the flavours to develop.



2. To make the pastry, mix all the dry ingredients together in a large bowl, then use your fingers to rub in the butter to form breadcrumbs. Mix in the vanilla seeds and lemon zest.



3 Add 2 tablespoons cold water to the mix, then quickly and gently work it into a dough. Wrap in clingfilm and chill in the fridge for 30 minutes.



4. Remove the pastry from the fridge. Place a large sheet of greaseproof paper in front of you, put the chilled dough on top, place another sheet on top and thinly roll out the pastry (this will stop you needing any more flour).



5. Preheat the oven to 180C/gas 4, grease your pie tin well and take the fruit out of the fridge. Cut out 12 pastry circles, big enough for your tin and 12 star lids (if you don't have a star cutter, just make round lids).



6. Place a round in each of the pie moulds, before filling with the fruit and topping with a lid. Brush with a little milk to help them colour.



7. Bake for 15–20 minutes, until golden. Allow to cool before taking out of the tins. Once completely cooled, dust with icing sugar.



Find more gluten-free recipes

Nutritional Information

Gluten-free mince pies

With lovely crumbly gluten-free pastry

More Christmas recipes >
0 foodies cooked this
No one will know the difference with these gluten-free mince pies, filled with brilliant homemade mincemeat.
Serves 8
40m
Not too tricky
Print this recipe
Method

Recipe by Jennifer McLaughlin

Craving a good gluten-free mince pie? Sorted. This recipe will give you enough filling for 16 pies, so store leftovers in a jar for up to a week in the fridge for a fresh batch later.


1. To make the fruit filling, pop all the ingredients into a bowl, mix well, and leave covered in the fridge overnight for the flavours to develop.

2. To make the pastry, mix all the dry ingredients together in a large bowl, then use your fingers to rub in the butter to form breadcrumbs. Mix in the vanilla seeds and lemon zest.

3 Add 2 tablespoons cold water to the mix, then quickly and gently work it into a dough. Wrap in clingfilm and chill in the fridge for 30 minutes.

4. Remove the pastry from the fridge. Place a large sheet of greaseproof paper in front of you, put the chilled dough on top, place another sheet on top and thinly roll out the pastry (this will stop you needing any more flour).

5. Preheat the oven to 180C/gas 4, grease your pie tin well and take the fruit out of the fridge. Cut out 12 pastry circles, big enough for your tin and 12 star lids (if you don't have a star cutter, just make round lids).

6. Place a round in each of the pie moulds, before filling with the fruit and topping with a lid. Brush with a little milk to help them colour.

7. Bake for 15–20 minutes, until golden. Allow to cool before taking out of the tins. Once completely cooled, dust with icing sugar.

Find more gluten-free recipes

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 249
    12%
  • Carbs 40.3g
    16%
  • Sugar 26.5g 29%
  • Fat 8g 11%
  • Saturates 4.7g 24%
  • Protein 2.8g 6%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 75 g rice flour

  • 40 g tapioca, or gluten-free flour

  • 40 g chickpea flour

  • 70 g unsalted butter, chilled, cubed

  • 4 tbsp sugar

  • 1 vanilla pod, split, seeds scraped

  • or orange the grated zest of 1 lemon

  • 1 banana, mashed

  • 70 ml fresh orange juice

  • 1 good pinch of grated nutmeg

  • 1 good pinch of allspice

  • 1 tsp ground cinnamon

  • 2 tbsp golden syrup

  • 170 g raisins

  • 80 g dried apricots

  • 80 g dried sour cherries

  • 80 g dried cranberries

  • 80 g dried blueberries

  • 2 tbsp brandy, (optional)