Crumble-topped mince pies

Crumble-topped mince pies

Gluten and egg-free diets are catered for with these crunchy mince pies. The perfect addition to a cup of tea or glass of mulled wine

Difficulty and servings

Moderately easy

Makes 16

Easily doubled

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 20 mins

Plus chilling

Gluten-free, Egg-free

Method

  1. To make the pastry, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the icing sugar and orange zest. Spoon in 4 tbsp water, mixing with a knife until the dough starts to come together. Knead lightly, flatten into a disc, wrap in cling film and chill for at least 30 mins.
  2. Heat oven to 180C/fan 160C/gas 4. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness. Using a 9-10cm fluted cutter, stamp out discs from the pastry. Re-roll any trimmings and stamp out more discs until the pastry is used up. Line two 8-hole muffin tins with the pastry discs, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth. Can be frozen, uncooked, in trays for up to 1 month.
  3. Combine the crumble ingredients in a small bowl, then sprinkle a little over the top of each mince pie. Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked and golden brown. Cool in the tins for 5 mins, then serve with brandy butter or crème fraîche.

Per serving

175 kcalories, protein 1g, carbohydrate 2g, fat 21 g, saturated fat 10g, fibre 5g, sugar 11g, salt 0.01 g

Recipe from Good Food magazine, December 2007.

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Latest comments and suggestions

  • Binder photo littlemermaid

    17 December 2007

    littlemermaid rated and commented on this recipe

    5 stars

    unbelieveably easy and how fabulous to find a pastry recipe which can be easily adapted for other pies. Great and thank you

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  • Binder photo favourites

    18 January 2008

    favourites rated and commented on this recipe

    5 stars

    I made these on christmas morning to take to work and they were lovely, everyone really enjoyed them especially with clotted cream!

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  • Binder photo Samantha

    18 November 2008

    Samantha rated and commented on this recipe

    5 stars

    Made these last year and will do so again this year, everyone loved them. Really tasty with the crumble topping as not too heavy. Great with some whipped cream with a touh of cointreau.

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  • Binder photo Womanly Panther

    23 May 2009

    Womanly Panther rated and commented on this recipe

    5 stars

    Pastry says crisp & crunchy for several days. Fantastic served warm with a dollop of creme fraiche on the top. One is not enough! Much better than regular mince pies & easier to make because you don't have to fiddle around cutting out pastry lids!

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  • Binder photo Gill

    04 October 2009

    Gill commented on this recipe

    Absolutely delicious! Best mince pies I have ever had. These mince pies are a real winner if you need to be Gluten or not. Gill

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  • Binder photo Sharron

    31 July 2010

    Sharron rated and commented on this recipe

    5 stars

    These are fantastic! Tried these for the first time after being diagnsed with a wheat allergy, along with a batch of 'normal' ones for everyone else. Had to fight my way to the wheat free ones as everyone thought they were the best!

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  • Binder photo lelalu

    31 December 2010

    lelalu rated and commented on this recipe

    5 stars

    If you subsitute 1oz/25g of the plain flour for self-raising flour the pastry is better

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  • Binder photo SamWhyte

    12 December 2011

    SamWhyte rated and commented on this recipe

    5 stars

    I can't speak for the gluten free pastry as I used regular flour, but the crumble topping is great. Crispy and tasty. Will definitely make again.

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  • Binder photo janet

    12 December 2011

    janet rated and commented on this recipe

    1 stars

    I am making the pastry today for a friend who follows a gluten free diet. I will then make them on Friday, I have not done gluten free pastry before so I am interested to taste them, will write again.

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  • Binder photo Sally

    28 November 2012

    Sally commented on this recipe

    Has anybody receipe for home made gluten free mince meat for mince pies? Also mince meat that would be suitable for Coeliac. I would really appreciate if somebody could help me.

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  • Binder photo IsadoraDumpling

    18 May 2013

    IsadoraDumpling commented on this recipe

    I know I can buy vegetarian mincemeat now bit I always make my own and have many good recipes. I make these late summer and nearer Xmas the maturity seems to allow these to be enjoyed by carnivores too. I no longer bother with 2 types.

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Difficulty and servings

Moderately easy

Makes 16

Easily doubled

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 20 mins

Plus chilling

Gluten-free, Egg-free

More filling, less pastry

Ingredients

  • 125g unsalted butter , chilled and diced
  • 200g gluten-free flour (we used Doves Farm), plus a little extra for rolling
  • 1 tbsp icing sugar
  • grated zest 1 orange
  • 200g gluten-free mincemeat (we used Sainsbury's luxury mincemeat)

FOR THE CRUMBLE TOPPING

  • 25g ground almonds
  • 25g flaked almonds
  • pinch ground cinnamon
  • 25g unsalted butter , melted
  • 25g soft light brown sugar
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Per serving

175 kcalories, protein 1g, carbohydrate 2g, fat 21 g, saturated fat 10g, fibre 5g, sugar 11g, salt 0.01 g

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