Mince Pies

Makes 12    Preparation Time 40 Minutes      Cook Time 25 Minutes

Mince pies are my very favourite thing about Christmas and for about the last ten years I have made my own mincemeat too. It gives me the chance to include the fruits and spices that I love. When I became coeliac it took me quite a while to find a good recipe for me and I certainly had a lot of fails. Becoming vegan added more problems until finally, I achieved the buttery crumbly texture I wanted. There are some wonderful shop-bought mincemeat out there that are gluten-free and vegan, plus you can always add to them. Whether that means some cranberries or a drop of alcohol.

I always make way to many and there are still mince pies in July in my freezer, not a problem for me. I hope you like this recipe as much as I do.


  • 250g Plain flour  (I used my gluten-free plain flour mix)
  • 50g ground almonds
  • 1/4 tsp xanthan gum if using gluten-free flour
  • 62g caster sugar
  • 150g dairy-free butter
  • 1 tbsp ground flax seed
  • 3 tbsp cold water
  • more water if necessary
  • 250g Mincemeat
  • Icing sugar


  1. Mix the ground flax seeds with the 3bsp of water and leave to one side to get gloopy.
  2.  In a large bowl sift the plain flour and xanthan gum.  Add the ground almonds and the butter. Then with the tips of your fingers rub the butter into the dry ingredients until it resembles coarse breadcrumbs.
  3. Mix in the sugar and then add the flaxseed mixture. Using a round edge knife or the tips of your fingers gather it together to form a ball. Do not overwork the dough. Place the dough in the fridge for 20 minutes.
  4. Preheat the oven to 200C and spray a 12 hole muffin tin with oil.
  5. Divide the dough into 2 pieces, the larger being for the cases. Place the rested dough on a piece of baking parchment dusted with flour and lightly dust the rolling pin. Gently roll out the dough and using a large pastry cutter cut out 12 cases, you may need to re-roll.
  6. Press into the tins and fill almost to the top with the mincemeat.
  7. Using the last piece of dough roll out and using a smaller cutter (I used a star cutter) cut 12 tops and place on the mincemeat.
  8. Sprinkle with a little caster sugar and place in the oven until golden brown, approximately 25 minutes.
  9. Once cool if not freezing dust with icing sugar and place in an airtight tin.


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