Frangipane Mince Pies (Gluten free and dairy free)

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.

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