Gluten Free Casein Free Mince Pies

Gluten Free Casein Free Mince Pies
Prep time
Cook time
Total time
This wonderful holiday recipe is from Sandra Butler, a UK Chef. Gluten Free Casein Free Mince Pies
Serves: 24 small pies
For the sweet pastry
  • 125g/5oz rice flour
  • 100g/4oz tapioca flour
  • 50g/2oz corn flour
  • 1 rounded tsp xanthan gum
  • 3//4 tsp salt
  • 1 tbsp caster sugar
  • 150g/6oz dairy-free margarine
  • 1 lightly beaten egg
  • 2 tsp distilled vinegar
  • 2-3 tbsp iced water
For the filling
  • 1 jar of gluten free/dairy free mincemeat (usually all mincemeat is fine – but check the ingredients)
  1. Place flours, sugar, salt and xanthan gum into a bowl. Rub in margarine until mixture resembles breadcrumbs. Combine the remaining ingredients and gradually add to the flour mixture until the pastry holds together into a ball
  2. Refrigerate for 30 minutes before use
  3. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and flour two 12 hole cake tins. Cut off just over half the pastry and roll out quite thinly. With a large round pastry cutter, cut 24 discs and carefullly place in each hole. Add a tablespoon of mincemeat to each.
  4. Incorporate any leftover pastry into the remaining dough and roll out. Using a medium sized pastry cutter, cut out 24 discs for the lids. Using your finger wet the underside of each disc with water and press over the filling of the pies.
  5. Bake for 15-20 minutes. You can brush with water 5 minutes before the end of the cooking time, sprinkle with caster sugar and return to the oven to complete or dredge with icing sugar when cold.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: