November 3, 2021

Mince Pies (gluten free & dairy free)

My gluten and dairy free mince pies combine a flaky, buttery shortcrust pastry filled with tasty mincemeat. They are really easy to make, and are much more delicious than buying from the supermarket. If you do make my mince pies I’d love to see, don’t forget to tag me in your photos over on social media.

Frequently asked questions 

Which butter do you use for the pastry?

I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for the perfect pastry texture. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.

Where do you buy your mince pie filling?

If you are living in the UK you will find mincemeat in most major supermarkets in the baking aisle. If you are living in the US or elsewhere and cannot get hold of any in your local supermarket, you will find various mincemeat options on Amazon.

How long will they last?

My mince pies will last in an airtight container for up to 3 days however, are always best served on the day you make them (and even better served warm!)

Which tin do you use?

To make my mince pies I use a standard 12 hole cupcake tin.

Print Recipe
5 from 3 votes

Mince Pies

Prep Time15 hours
Cook Time25 minutes
Chilling time1 hour
Servings: 12 pies


  • 300 g gluten free plain flour
  • 1 and 1/2 teaspoons xanthan gum
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 175 g dairy free butter block *See FAQs
  • 2 medium eggs (1 for the pastry and 1 for an egg wash)
  • 4 tablespoons cold water
  • 1 jar mincemeat
  • Icing sugar (to dust, optional)


  • To a large mixing bowl add plain gluten free flour, xanthan gum, sugar and salt. Mix well.
  • Add your cold cubed butter and rub in with a fork until it starts to look like breadcrumbs.
  • Add 1 egg and mix in using a table knife.
  • Add water 1 tablespoon at a time and mix well until it starts to form a dough.
  • Turn out onto a floured surface and knead until smooth. Wrap in clingfilm and leave in the fridge for atleast an hour.
  • After an hour preheat your oven to 180°C and remove the pastry from the fridge. Set aside a third of the mixture and roll out the remaining two thirds on a floured surface until it's about 1cm thick.
  • Cut out 12 circles (larger than your cupcake tin) and press the circles into your cupcake tin, ensuring that you press the pastry up the side of the tin.
  • Spoon around 1 tablespoon of mincemeat into each of the unbaked pastry cases.
  • Roll out the remaining third of pastry on a floured surface and use a star cookie cutter to cut out 12 stars. Place the stars on top of the mincemeat and brush with the remaining beaten egg.
  • Bake in the oven for around 25 minutes, until golden brown. Dust with icing sugar.

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I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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