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Deep Filled Mince Pies Recipe




  • 1 quantity of gluten-free shortcrust pastry
  • butter or oil, for greasing
  • 1 medium egg, beaten
  • caster (superfine) sugar, for sprinkling

For the mincemeat filling

  • 200g raisins
  • 150g currants
  • 150g candied mixed peel
  • 150g gluten-free vegetable suet
  • 200g dark brown sugar
  • 2tsp ground mixed spice
  • 1tsp ground cinnamon
  • ½tsp ground nutmeg
  • grated zest and juice of 1 lemon
  • grated zest and juice of 1 orange
  • 1 cooking apple, such as Bramley, cored, peeled and finely chopped
  • 50ml brandy (optional)


For the mincemeat, combine all the ingredients except the brandy in a large, lidded ovenproof dish. Cover and leave to soak for at least 12 hours.

Preheat your oven to 120°C/gas 1/2. Transfer the mincemeat dish to the oven and cook for 2-3 hours, then give it a good stir and leave to cool. Once completely cooled, give it another good stir, then stir in the brandy, if using.

Preheat your oven to 200°C/gas 7 and lightly grease a 12-hole muffin or cupcake tin.

Place the pastry dough on a large sheet of non-stick baking parchment and roll out to a large rectangle, around 3mm thick.

Use a 9cm round cookie cutter to cut out 12 circles for the bases of your mince pies. Carefully ease them into the holes of the muffin tin. Spoon around 2tsp of your mincemeat filling into each pastry case, level with the top of the case.

Brush the edges of each pastry case with beaten egg.

Re-roll the remaining pastry to a similar thickness as before. Use a 7.5cm round cookie cutter to cut out 12 lids. Carefully press the lids on top of the filled pastry cases to seal them, then brush the tops of each pie with a little more beaten egg. Generously sprinkle sugar on top of each mince pie, then, using a sharp knife, cut two small slits in the lid of each.

Bake in the oven for about 20 minutes until the pastry is lovely and golden. Allow to cool before removing from the tin.

Recipe courtesy of How to Bake Anything Gluten Free by Becky Excell (Quadrille) Photography: Hannah Rose Hughes


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