Gluten Free Mince Pies

Gluten-free mince pies are a must for Christmas. Serve warm with lashings of brandy butter.


220g/8oz brown rice flour

140g/5oz caster sugar

220g/8oz cornmeal

1 tsp salt

220g/8oz cold butter, diced (for dairy free use hard baking margarine)

2 whole beaten egg mixed with 1 tbsp water

350g/12oz high quality mincemeat


  • 1hr prep, 30 mins cooking
  • Makes 20
  1. Sieve the flour, cornmeal and salt into a large mixing bowl.

  2. Add the butter and caster sugar and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.

  3. Using a table knife stir in the liquid until the mixture clumps together. Add another tablespoon of water if the mixture is still too dry and crumbly.

  4. Bring the dough together into a ball. Knead lightly, on a work surface dusted with rice flour, until smooth. Wrap in clingfilm and chill in the fridge for 30 minutes.

  5. Roll out the pastry.

  6. Cut out 18 circles with a pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.

  7. Cut out another 18 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each to prevent them from bursting, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200°C/400°F/Gas 6.

  8. Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm.