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Several mince pies topped with pastry star and crumble

Gluten-free mince pies

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Rating: 4 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • More effort
  • Makes 16

These deliciously crunchy, crumble-topped mince pies cater for gluten-free and egg-free diets. Perfect with a cup of tea or glass of mulled wine

  • Egg-free
  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal175
fat21g
saturates10g
carbs2g
sugars11g
fibre5g
protein1g
low insalt0.01g
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Ingredients

For the crumble topping

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2007

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Overall rating

Rating: 4 out of 5.16 ratings
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