Gluten Free Christmas Mince Pies

    21 min

    This is a recipe for gluten free, dairy free shortcrust pastry and a very fruity mincemeat mixture that is quick and easy to make. These are completely suitable for a vegetarian or vegan diet too. Perfect for Christmas parties when you don't know if anyone has dietary restrictions!

    17 people made this

    Makes: 20 mini mince pies

    • For the pastry
    • 75g rice flour
    • 40g tapioca/gluten-free flour
    • 40g gram flour (chickpea flour)
    • 1 teaspoon xanthan gum
    • pinch sea salt
    • 60g vegan margarine, like Vitalite
    • 4 tablespoons palm sugar
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons cold filtered water
    • 1 teaspoon finely chopped lemon zest
    • For the fruit filling
    • 40g grated apple
    • 2 tablespoons orange zest
    • 1 teaspoon lemon zest
    • 60ml freshly squeezed orange juice
    • 170g sultanas
    • 80g dried apricots
    • 80g dried cherries
    • 80g dried cranberries
    • 80g dried blueberries
    • 1/4 tsp nutmeg
    • 1/4 tsp allspice
    • 1 tsp cinnamon
    • 2 tablespoons maple syrup

    Prep:1min  ›  Cook:20min  ›  Ready in:21min 

    1. Preheat oven to 180 C.
    2. Grease mini bun or muffin tins and line them with baking papers. Line a separate baking tray to cook the pastry stars.
    3. Sift together flours, xanthan and salt in to a mixing bowl.
    4. In your food processor; cream the butter, sugar and vanilla until smooth and well combined. Gradually add in the dry ingredients and lemon zest until the mixture resembles breadcrumbs. Add in a tablespoon of water at a time - just enough to create a soft workable dough.
    5. Knead this dough with a bit of rice flour until workable. Wrap the ball of dough in some clingfilm and chill in the fridge for about half an hour.
    6. To make the filling: Place all ingredients in the food processor with the chopping blade and puree until smooth. Adjust spices and add more syrup to sweeten, if you like; then set aside.
    7. To assemble: Roll out the pastry between two pieces of baking paper. Cut circles out with a biscuit cutter and place those shells in the mini muffin holes. Then cut the top stars with a tiny star cutter and place those on the baking tray.
    8. Bake the cases in the oven for about 10 minutes or until just browned. Fill each case with filling and then top with a star. Bake for another 5 minutes and then allow to cool.
    9. Serve plain or dust with icing sugar to serve.

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    Reviews in English (1)


    This recipe was incredible, I did change a couple of things: chia instead of xanthan and lime instead of lemon Would definitely recommend giving it a go though!  -  04 Dec 2016  (Review from Allrecipes AU | NZ)