Gluten-Free Mince Pies

This recipe is an adaptation from my mum’s classic gluten-free shortcrust recipe, and is designed to work with our Shipton Mill all-purpose gluten-free flour blend. For these mince pies, I’ve increased the butter quantities a little and added in a tablespoon of icing sugar to the pastry for added sweetness.

For extra flavour, I sometimes add the zest of half an orange and half a grated apple in with the mincemeat. Be aware that, due to the absence of gluten, gluten-free pastry can be a bit more delicate to handle so treat it with a little extra care. Working with it while chilled helps to keep its form, as does rolling it out between two sheets of baking parchment.

Makes 12 mince pies (with star lids)


  • 150g Shipton Mill all-purpose gluten-free flour
  • 50g finely ground almonds
  • ¾ tsp xanthan gum
  • pinch of salt
  • 1 tbsp icing sugar, sifted
  • 75g cold unsalted butter, cubed
  • 1 medium egg, beaten
  • 2 tsp cold water
  • 1 beaten egg, to glaze (or cream and milk mix)
  • 200g mincemeat (gluten-free)
  • icing sugar to dust (optional)


Lightly butter a non-stick mince pie or tartlet tin, and preheat your oven to 190°C degrees.

Weigh the dry ingredients for the pastry into a mixing bowl.

Cut the butter into 1cm cubes and rub into the dry flour mixture with fingertips, until you have a breadcrumb-like consistency.

Add the beaten egg and cold water to form a dough.

Shape into a flattened disc, wrap it up and refrigerate for at least one hour – always rest and chill before use. You can keep it in the fridge for up to 3 days, or freeze it.

Remove from the fridge and roll out between 2 sheets of baking parchment. This helps you to handle the pastry.

Remove the top layer of parchment and cut out your bases and tops for the mince pies. (You may need to re-form the scraps into a ball and roll the pastry out again.)

Place the bases gently in the tin. Fill each with roughly one generous teaspoon of mincemeat. The filling will expand a little in the oven, so don’t be tempted to over-stuff them. Place the lids on top, making sure they are firmly fixed into position. Glaze the tops with egg-wash or milk for shine.

Bake for 15-20 minutes, checking halfway through to make sure the tops are not browning too quickly. When the tops are golden and the pastry is cooked through, remove from the oven and leave to cool in the tin for five minutes or so, before transferring to a wire rack.

Sprinkle a little icing sugar on them just before serving and eat warm.