Gluten free frangipane topped mince pies

Gluten free frangipane topped mince pies

Updated 23rd December 2021

Ooh I’m rushing in quick (and just in the nick of time), to share with you this rather fabulous festive recipe for delicious gluten free frangipane topped mince pies. 

These mince pies, with their squidgy frangipane topping, are a delightful alternative to a traditional mince pie and fill the kitchen with the most wonderful aroma as they bake.

And, if you’re a little wobbly about making gluten free pastry, then these mince pies are the perfect place to start, as the small pastry bases that you line the muffin tins with, are nice and easy to handle.

I’ve found these mince pies to be a huge hit with everybody that tries them. I hope you love them too!

Ingredients (makes 24) 

For the pastry
200g (7oz) gluten free plain/all purpose flour or mix
100g (3½ oz) cold butter (or margarine) cubed
1 large beaten egg
Add a pinch of salt to the flour if using unsalted butter
Enough cold water to bring the pastry together

For the frangipane topping
1 jar *mincemeat 
200g (7oz) salted butter (leave out to soften prior to using)
200g (7oz) caster sugar
200g (7oz) *ground almonds
4 large beaten eggs
1 teaspoon *vanilla extract (optional)

To finish
Icing sugar to dust over the top


Preheat the oven to 190C/375F/Gas 5/170C Fan.

Lightly grease 2 x 12 hole muffin trays.

To make the pastry: In a large bowl rub together the gluten free flour and butter until it resembles coarse breadcrumbs. Leaving the butter quite chunky at this stage, will allow you to get enough water into the mix later. And, the butter will blend in perfectly when you knead the pastry.

Gluten free pastry prep for frangipane topped mince pies

Stir in the beaten egg and then add enough water to bring the pastry together. If you don’t add enough water, you will find the pastry difficult to work with. if you add a bit too much, don’t worry as you can ‘bring it back’ by adding a touch of gluten free flour.

Gluten free pastry prep- for frangipane topped mince pies

Form the pastry into a ball and transfer onto a surface dusted with gluten free flour. Knead it for a couple of minutes until the pastry becomes nice and smooth. This will make the pastry much easier to handle later.

Gluten free pastry for frangipane topped mince pies

I would suggest that you cut the pastry in half before you start to roll it out it’s so much easier to deal with in smaller quantities. Keep dusting your work surface and rolling pin with gf flour to prevent the pastry from sticking.

Gluten free pastry in preparation for frangipane topped mince pies

Once you’ve rolled out the pastry nice and thinly, take a large round cutter (approximately 3½ inch) and cut out the pastry circles. Using a palette knife, transfer the pastry circles into the muffin tin cases and gently ease them into the mould. Gather any leftover bits of pastry up, squish together and roll out again.

Gluten free pastry disks for frangipane topped mince pies.
Gluten free mince pie bases

Fill each pastry case with a teaspoon of mincemeat.

To make the frangipane: In a large bowl beat the butter before adding the sugar, ground almonds eggs and vanilla essence. Whisk together (ideally with an electric whisk) until pale and creamy.

Gluten free frangipane mixture

Grab two dessert spoons and top each mince pie with a generous spoonful of the frangipane mixture.

Gluten free frangipane mince pies before being baked.

Pop the mince pies into the oven and bake for around 20 minutes until golden brown and firm to touch. 

Once the pies are baked, remove them from the oven and leave to cool for about 10 minutes, before gently easing them from the tin (I find a large teaspoon works well for this job!). Transfer them onto a cooling tray or large plate and leave them to cool completely before dusting with icing sugar.

Gluten free frangipane topped miscopies


Recipe notes and suggestions:

I find the frangipane mince pies to be at their absolute best on the day they’re made. However, they’ll keep well for a few days in an airtight container. They can also be frozen.

Should you fancy making 12 mince pies rather than 24, you could rustle up a batch of cherry bakewell’s or maybe an almond tart with the remaining pastry and frangipane. If you decide to do this, I recommend that you hold off adding the vanilla extract before dividing the frangipane mixture in half and then add *vanilla extract to the half you will use for the mince pies and *almond extract to the other half for the cherry Bakewell’s or almond tart.

For a delicious, fragrant twist, grate orange zest into the gluten free flour before rubbing in the butter.

Mince pies are SO good served warm. I love them with brandy butter or fresh cream. But of course, usual goodies like a great *vanilla ice-cream or homemade *custard would also be splendid with these little beauties.

Try sprinkling the mince pies with a few *flaked almonds before popping them into the oven. Once baked, brush the tops with melted apricot jam, whilst they’re still warm. This suggestion was inspired by the wonderful Mary Berry.

Hope this festive season is all you want it to be.

For now,
Liz x

P.S. I’ve shared a video over on my YouTube channel of me rustling up a batch of these delicious mince pies. Click here to watch.


*Check this product, to ensure that there are no gluten containing ingredients, ‘may contain’ or ‘not suitable’ for a coeliac/gluten free diet warnings on the pack.

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