Mince Pies and Mincemeat

These delicious gluten-free mince pies can be made anytime in the run up to Christmas and can be frozen.  Making your own mincemeat is a good idea (I have seen gluten in the bought jars), but it needs to mature for about 3 weeks before using for mince pies.

For the Mincemeat


  • 50g sultanas
  • 50g raisins
  • 50g currants
  • 50g gluten free suet (from pureglutenfree.co.uk)
  • 20g flaked almonds
  • 20g chopped mixed peel
  • 100g cooking apple
  • 1 small carrot
  • ½ orange, zested and juiced
  • ½ lemon, juiced
  • 50g dark soft brown sugar
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • 40ml brandy
  • 1 tblsp dry sherry


      Finely chop the raisins, sultanas and currants.  Place them in a bowl with the suet and the chopped mixed peel.  Lightly chop the almonds and add them to the bowl.  
      Peel, core and grate the apple and grate the carrot and add both to the bowl.  
      Stir everything together with the orange zest and juice, the lemon juice and the sugar.
      Stir in the spices, the brandy and the sherry.
      Transfer into a jar and cover with an airtight lid.
      Allow to mature for at least 3 weeks before use.

      For the Mince Pies


      • 150g Gluten Free Flour Co plain flour blend
      • ½ tsp xanthan or guar gum
      • 50g butter 
      • Pinch of salt
      • 1 tblsp icing sugar
      • 1 beaten egg
      • 1-2 tblsp ice cold water
      • Mincemeat
      • Caster or icing sugar for dusting
      Makes 6 – 8 mince pies
      Mix the flour, salt, sugar and xanthan or guar gum in a large bowl.
      Cut the butter into small pieces and work into the flour, using your hands until the texture resembles fine breadcrumbs.
      Pour the egg into the mixture and mix in using a fork.
      Add water and bring the pastry together into a ball.
      Lightly flour the work surface and a rolling pin and gently roll out the pastry until it is about 5mm thick.  
      Using cutters, cut 6 large circles and 6 small circles of pastry.  If you need to reroll, you may need to add a little more water to bind the pastry back together.  
      Grease a bun tin and place the large circles in the base.  Place a tsp of mincemeat into each pastry case.  Damp the edges of the smaller circles and place them over the cases.  Seal down.
      Bake in the oven for approx 20 minutes.

      Remove and allow to cool slightly before dusting with caster or icing sugar.

      Download the recipe PDF here

      Watch our YouTube video here


      Find our flour here