Gluten free mince-pies

My quest to find recipes that all my friends can eat continues.  The sweet almond pastry gives a real indulgent ‘Marzipan’ richness to the mince pies.

Apologies also that I’m about 5 weeks too late publishing this. You can always save it till this Christmas!


For the pastry

  • 100g/4oz Ground Almonds
  • 200g/8oz Rice Flour
  • 50g/2oz Caster sugar
  • A pinch of Salt
  • 100g/4oz Butter
  • 2 tbsp Clear Honey
  • 2 Egg Yolks
  • Almond Essence

For the filling

  • 1 jar of mincemeat (approx 454g)
  • 1 apple
  • Brandy or rum


  1. Mix together  the ground almonds, flour, sugar and salt in a large bowl.
  2. Make a well in the middle and put in the butter, honey, egg yolk and almond essence. Mix to a dough. Knead until smooth.
  3. Wrap the pastry in cling film and rest in the refrigerator for 30 minutes before rolling out.

Tip: This pastry can be really crumbly, I found that rubbing a little olive oil on my rolling pin worked much better than dusting with flour.

Mincemeat filling

Finely dice the apple, and mix with the mincemeat and a tablespoon or two of the booze.

Assembling the pies

Preheat oven to 200°C (gas mark 6, 180°C for a fan oven).

Roll the pastry out on a clean work surface to about 3mm thick. Cut circles with a cutter and line each pit in the tart case.

Fill the pastry lined pits about 2/3 full with the filling.

Cut extra circles to sit on top of each pie, and over brush with a little milk.

Bake in the oven for 15-20 minutes or until richly golden.

Transfer to a wire rack to cool. They are still fab eaten warm (don’t burn your tongue!)

Note: The combination of ingredients in this pastry means they come out browner in colour than a regular mince-pie. Don’t worry, they are still delicious!

One response to this post.

  1. Posted by Captain caveman on January 30th 2011 at 4:17 pm

    Here’s one mine for you:

    1 bunch of spring onions… peeled and chopped diagonally
    Chilli flakes (2 tsp?)
    Fresh Garlic (1/2 a bulb?)
    Prawns (300g ..ish) and/or Tofu
    Ribbon noodles (straight to wok)
    2 carrots… peeled and sliced into very fine strips (about 0.5cm square x 5cm)
    Bag of beansprouts
    Soy Sauce
    Nam Pla
    Sweet Chilli sipping sauce
    Peanuts Fresh Coriander (2 good handfuls, remove stalks)
    1 lime

    Make a 3 egg omelette then slice into strips and set aside
    Stir fry Spring onions, chilli flakes and garlic for 3 mins
    Add prawns and carrot and stir fry for 2 mins (longer if using raw prawns)
    Add ribbon noodles and cook over gentle heat for 5 mins
    Add beansprouts, 1tbsp Soy Sauce, 2tbsp Nam Pla, dollop of sweet chilli Sauce, 1tbsb sugar and stir for 2 mins
    Add omelette (sliced) back in
    Finally sprinkle with toasted smashed up peanuts, generous handfuls of fresh coriander, lime juice and a splash more soy sauce


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