My gluten and dairy free frangipane mince pies combine a flaky, buttery shortcrust pastry filled with tasty mincemeat and topped with an almond frangipane topping. 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?
They 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 the mince pies I use a standard 12 hole cupcake tin.
Frangipane Mince Pies
Ingredients
For the pastry
- 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
- 1 medium egg
- 4 tablespoons cold water
For the filling
- 1 jar mince meat
For the frangipane topping
- 110 g dairy free butter block
- 110 g caster sugar
- 1 medium egg
- 1 tablespoon plain gluten free flour
- 100 g ground almonds
- Flaked almonds
- Icing sugar (for decorating)
Instructions
- Make the pastry – 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 the 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. Roll out 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.
- Make the frangipane filling. Whisk the butter and sugar until combined. Add the egg and mix again. Mix in the flour and ground almonds.
- Spoon the frangipane on top of the mince pies and level with a knife. Top with flaked almonds. Bake in the oven for around 25 minutes, until golden brown. Dust with icing sugar.
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
