-
Make up pastry according to the recipe linked in the ingredients
-
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.
-
Add a 1tbsp of mincemeat to each case.
-
Place all other ingredients in a bowl and whisk together until smooth, spoon around 1tbsp or so on top of the mincemeat.
-
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.
Back to recipes
Gluten Free Frangipane Mince Pies
Gluten free shortcrust pastry cases filled with mincemeat and topped with a gluten free frangipane, relatively easy to make for Christmas!
- Recipe by Alison Peters
- Added2nd November 2023
- Prep Time40 Mins
- Makes9 pies
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
Contains
- Dairy
- Egg
- Tree Nuts
Method
Nutritional Information (Per pie)
Cals
Calories
409
Carbs
41g
Fibre
1g
Fat
24g
Sugar
17g
Protein
9g
Last updated 8th August 2025
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.
Comments
No comments yet
Made this one, or planning to? Let us know how you got on.
Leave a Comment
Want to leave a comment on this recipe? Feel free to join the discussion!