Gluten Free Mince Pie Recipe

Christmas is right around the corner!! Christmas markets are open, festive entertaining has begun and Mince Pie season is in full swing!  As experienced mince pie bakers we can guide you through baking your own or provide the real deal delivered straight to you!

Our mince pies come as classic or infused with prosecco or whisky and we hand-make our own mince meat from our kitchen in Kent to make sure there is no chance of gluten contamination.  If you love the idea of a mince pie but the reality sends a shiver down your spine cheat the system and serve up our millionaire mince pies - completely caramel and chocolate but look just like a real mince pie!  

For a keen baker there’s nothing better than a home-baked mince pie.  We make hundreds of our own mince pies over the Christmas season, probably more like thousands, so we’re certainly a voice of experience.  Check out our recipe for how to make the best gluten free mince pies using our pastry mix below.

Gluten Free Whisky Mince PiesGluten Free Mince PiesGluten Free Prosecco Mince Pie

Ingredients (makes c16 mince pies)

  • Oast To Host sweet shortcrust pastry (method on the packet)
    • 195g packet
    • 62g caster sugar
    • 107g salted chilled butter
    • 1 egg
  • 400g gluten free mincemeat
  • 1 egg
  • Granulated sugar for sprinkling


  1. Roll out your Oast To Host gluten free sweet shortcrust pastry to the depth of a £1 coin
  2. Cut discs with your cookie cutters to the required size for your mince pie trays, they need to be able to come up to the sides of each cup in order to hold the mincemeat (we cut tops and bottoms in the same size)
  3. Place the bottom discs into the tins and spoon in the mincemeat (25-30g works for an average sized mince pie)
  4. Beat a raw egg and paint the top edge of the pastry, then place the top disc to cover the mincemeat and tuck down the edge.  Press around the edge to seal your pie. Repeat until the tray is full
  5. Paint the top of the mince pie with more beaten raw egg, sprinkle with granulated sugar to achieve a nice glaze and make 2 small slits in the top of your pie
  6. Bake at 140°C for approximately 20 minutes or until a nice tanned colour
  7. Once baked gently lift out and check the base is tanned too before placing on a wire tray and leaving to cool
  8. After baking and cooling we recommend you keep the pies in an airtight box for around two weeks, or freeze for up to 3 months.
  9. Eat cold or serve warm with brandy butter

TOP TIP: If you don’t want so much pastry, try cutting out shapes and placing them on the mincemeat. If you go in this direction be careful not to bake for too long as you may dry out the mincemeat!


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