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Make up pastry according to the recipe linked in the ingredients
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Roll out to about 5mm thick and cut out rounds using a 3 inch cutter (you may have some pastry left over), grease 9 holes of a muffin tin and pop each round into a hole.
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Add a 1tbsp of mincemeat to each case.
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Place all other ingredients in a bowl and whisk together until smooth, spoon around 1tbsp or so on top of the mincemeat.
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Bake in an oven preheat to gas mark 4/180c for 30-35 mins until golden brown. Allow to cool before removing from the tin, this will help the pastry firm up.
Gluten Free Frangipane Mince Pies
Back to all recipes.If you love a mince pie why not give a gluten free frangipane topped mince pie a go? The hardest part of this is getting the pastry nailed, just follow my recipe and all will be fine. The frangipane top gives the pies a slight Bakewell tart type vibe and makes them feel slightly lighter than having a pastry top. The gluten free frangipane is super easy to make and could be used for other bakes as well as Christmas mince pies!
This recipe is...
- Preparation Time: 40 Mins
- Cooking Time: 30 Mins
- This recipe makes 9 pies
This recipe contains:
- Dairy
- Egg
- Tree Nuts
This recipe was featured in
Ingredients
Coeliac Sanctuary Shortcrust Pastry - heres the recipe
9tbsp mincemeat (any type you like that is gluten free, I just used a basic jar)
75g salted butter
75g sugar
40g gf self raising flour
50g ground almonds
1 large egg
1tsp almond extract
Method
Nutritional Information (Per pie)
Cals
Calories
409
Carbs
41g
Fibre
1g
Fat
24g
Sugar
17g
Protein
9g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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