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Gluten Free Mince Pies with Frangipane Topping

A gorgeous gluten free mince pie recipe that is filled with homemade pear and almond mincemeat and topped with almond frangipane cake. #glutenfree #dairyfree #soyafree #coeliac
5 from 6 votes
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings 12
Author Vicki Montague


For the pastry:

For the topping:


To make the pastry:

  • Place the flour, fat and sugar into a food processor and switch on. Mix until the ingredients resemble breadcrumbs. If you don't have a food processor just rub the fat into the flour and sugar mixture
  • Add the egg and continue to blend until a dough forms
  • If you're using the dairy free or dairy and egg free version, wrap the dough in foil and place in the fridge to chill for around 30 minutes. Otherwise continue to the next step
  • On a clean, floured surface, roll the pastry out to the thickness you like. I'm not going to tell you how thick...some people like thin pastry. I personally like it thick!
  • Using a cutter that is larger than the holes of your bun tin, cut circles out from the pastry and gently lower them into each hole of the tin. I use the fluted edge but you can use the straight edge if you prefer
  • Place approx. 1 tsp mincemeat into each case and place in the fridge while you make the frangipane topping

To make the frangipane:

  • Place the softened fat of choice along with the sugar in a large bowl and whisk with an electric whisk, or beat with a wooden spoon, until light and fluffy
  • Add all the other ingredients and beat or whisk again until combined

To finish the mince pies:

  • Remove the mince pies from the fridge and place approx. 1 tsp of the frangipane mix on top of the mincemeat. There is no need to spread this out because it will spread in the oven
  • Cook in a pre-heated oven at 200 degrees C/180 Fan/Gas 6/392 F for 15-20 minutes until the frangipane is golden coloured
  • Eat while warm or allow to cool before storing in an airtight container