Crumble-topped mince pies

Gluten and egg-free diets are catered for with these crunchy mince pies. The perfect addition to a cup of tea or glass of mulled wine

  • Prep:25 mins
    Cook:20 mins
    Plus chilling
  • More effort

Nutrition per serving

  • kcal 175
  • fat 21g
  • saturates 10g
  • carbs 2g
  • sugars 11g
  • fibre 5g
  • protein 1g
  • salt 0.01g


  • 125g unsalted butter, chilled and diced
  • 200g gluten-free flour (we used Doves Farm), plus a little extra for rolling
  • 1 tbsp icing sugar
  • grated zest 1 orange
  • 200g gluten-free mincemeat (we used Sainsbury's luxury mincemeat)
  • 25g ground almonds
  • 25g flaked almonds
  • pinch ground cinnamon
  • 25g unsalted butter, melted
  • 25g soft light brown sugar


  1. To make the pastry, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the icing sugar and orange zest. Spoon in 4 tbsp water, mixing with a knife until the dough starts to come together. Knead lightly, flatten into a disc, wrap in cling film and chill for at least 30 mins.

  2. Heat oven to 180C/fan 160C/gas 4. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness. Using a 9-10cm fluted cutter, stamp out discs from the pastry. Re-roll any trimmings and stamp out more discs until the pastry is used up. Line two 8-hole muffin tins with the pastry discs, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth. Can be frozen, uncooked, in trays for up to 1 month.

  3. Combine the crumble ingredients in a small bowl, then sprinkle a little over the top of each mince pie. Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked and golden brown. Cool in the tins for 5 mins, then serve with brandy butter or crème fraîche.

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