Gluten-Free Traditional Mince Pie
Indulge in the festive charm of Gluten-Free Traditional Mince Pies, a delightful twist on a classic holiday treat. These pies feature a buttery, flaky gluten-free pastry made with gluten-free all-purpose flour and a touch of xanthan gum for the perfect texture. Filled with rich, spiced mincemeat and topped with a beautiful golden lid—cut into festive shapes if you’re feeling creative—these mince pies are a holiday essential for those with dietary restrictions. With a short prep time of 40 minutes and a quick 20-minute bake, this recipe serves 12 delicious pies, perfect for sharing at holiday gatherings or savoring with a warm cup of tea. Finished with a dusting of powdered sugar for a snowy effect, these gluten-free mince pies deliver all the nostalgia and flavor of the original without compromising on texture or taste!
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 0.5 teaspoons Xanthan gum
- 125 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 1 whole Egg (large)
- 1 tablespoons Cold water
- 300 grams Gluten-free mincemeat filling
- 2 tablespoons Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour and xanthan gum.
Add the cold, diced butter to the flour mixture. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Stir in the sugar, then make a well in the center of the mixture.
In a small bowl, beat the egg. Pour the beaten egg into the well, along with the cold water.
Using a fork or your hands, mix the ingredients together until a dough forms. If the dough is too crumbly, add a few more drops of water, but take care not to overwork it.
Wrap the dough in plastic wrap and chill in the refrigerator for 15-20 minutes.
Preheat your oven to 200°C (390°F). Grease a 12-cup muffin tin or line it with paper cases.
On a lightly floured surface (using gluten-free flour), roll out the chilled dough to about 3mm (1/8 inch) thickness.
Using a round cutter slightly larger than the diameter of the muffin tin holes, cut out 12 pastry rounds. Gently press each round into the muffin tin holes, trimming any excess.
Spoon the gluten-free mincemeat filling evenly into the pastry shells, filling them about 3/4 full.
Using a smaller cutter, cut out 12 pastry lids. You can use festive shapes (such as stars) if desired. Place a lid on top of each filled pie.
Press the edges of the pastry lightly to seal. Optionally, use a fork to crimp the edges for decoration.
Bake in the preheated oven for 18-20 minutes, or until the pastry is golden brown.
Allow the mince pies to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Dust with powdered sugar before serving. Enjoy these classic gluten-free mince pies with a cup of tea or as a dessert!
Nutrition Facts
Calories |
2901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 466.6 g | 170% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 201.3 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 546 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
