Gluten Free Mini Mince Pies

Recipes

Mini Mince Pies

Home / Pies, Pastry & Pasties / Gluten Free Mini Mince Pies

Prep Time
Preparation Time
50-55 minutes
Cook Time
Cooking Time
15m
Serves
Serves
14

This recipe makes 14 buttery mini mince pies, perfect for an afternoon treat. In addition, they can be frozen right up until you need them, which helps to beat the Christmas dash.

  • Ingredients

  • 225g Glutafin Gluten Free Select Multipurpose White Mix
    110g butter, slightly softened
    1 medium egg, beaten
    1 tbsp. cold water
    25g caster sugar
    400g sweet mincemeat, gluten free*
    10 – 15g caster sugar to sprinkle on the top of the pies
    1 x 15ml tbsp. milk (optional)

    * Refer to Coeliac UK handbook

  • Method

  • 1. Prepare the pastry. Place half the flour mix in a bowl with the butter, beaten egg and water, using a fork mix together.

    2. Add the remaining flour mix and bring together, firstly with the fork and then bringing into a ball using your hands.

    3. Knead on the work surface lightly dusted with flour mix and knead for one minute. Place in cling film or grease proof paper and chill for 30 minutes. Divide dough into two. Roll out half and cut into rounds to line the mince pie tins. Top with a generous teaspoon of mincemeat.

    4. Preheat oven 190°C/170° Fan/ Gas mark 5

    5. Brush around the pastry rim with milk. Roll out the remaining pastry and cut out lids using a smaller pastry cutter. Gently press edges together around the mincemeat filling.

    6. Brush the lid of each pie with the remaining milk and sprinkle with caster sugar, cook until the pastry is golden in colour. Allow to cool in the tin for 5 minutes.

    7. Store in an airtight container for up to 5 days. For best results warm gently before serving and sprinkle with caster sugar or icing sugar.

Preparation Time - 50-55 minutes | Cooking Time - 15m | Serves - 14

Ingredients

225g Glutafin Gluten Free Select Multipurpose White Mix
110g butter, slightly softened
1 medium egg, beaten
1 tbsp. cold water
25g caster sugar
400g sweet mincemeat, gluten free*
10 – 15g caster sugar to sprinkle on the top of the pies
1 x 15ml tbsp. milk (optional)

* Refer to Coeliac UK handbook

Method

1. Prepare the pastry. Place half the flour mix in a bowl with the butter, beaten egg and water, using a fork mix together.

2. Add the remaining flour mix and bring together, firstly with the fork and then bringing into a ball using your hands.

3. Knead on the work surface lightly dusted with flour mix and knead for one minute. Place in cling film or grease proof paper and chill for 30 minutes. Divide dough into two. Roll out half and cut into rounds to line the mince pie tins. Top with a generous teaspoon of mincemeat.

4. Preheat oven 190°C/170° Fan/ Gas mark 5

5. Brush around the pastry rim with milk. Roll out the remaining pastry and cut out lids using a smaller pastry cutter. Gently press edges together around the mincemeat filling.

6. Brush the lid of each pie with the remaining milk and sprinkle with caster sugar, cook until the pastry is golden in colour. Allow to cool in the tin for 5 minutes.

7. Store in an airtight container for up to 5 days. For best results warm gently before serving and sprinkle with caster sugar or icing sugar.

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© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA