Mince pies

December is finally here! Only 21 days left til Christmas… And what better way to get into the Christmas spirit than baking some mince pies? I adapted my usual recipe to make it gluten free and low FODMAP. This recipe makes approximately 24 delicious mince pies. The only problem is that you have to restrict yourselves to just one, as 2 mince pies become high FODMAP.



For the mincemeat:

  • 175g raisins
  • 175g currants
  • 1/2 zest of a lemon and juice
  • 1/2 zest of orange and juice
  • 25g mixed candied peel (I made my own using this recipe* as supermarket brands had fructose glucose syrup in- if you find a brand that is low FODMAP let me know in the comment below)
  • 125g soft brown sugar
  • good pinch of mixed spice
  • 1 1/2 tablespoon whiskey (optional)

*I halved the recipe and followed it until step 3. Halving the recipe makes more than needed for this recipe so you could half it again.

For the pastry:

  • 225g gluten free all purpose flour / plain flour
  • 1 teaspoon xantham gum
  • 110g butter or margerine
  • 1 tablespoon icing sugar
  • 1 egg
  • water to bind (2-4 tbsp)
  • zest of 1/2 an orange and lemon


  1. Mix all the ingredients for the mincemeat together. You can prepare this in advance and store in sterilised jars. This helps the flavours develop.
  2. Make the pastry by sifting the flour, xantham gum and icing sugar.
  3. Add the butter and rub in the flour mixture until it resembles fine bread crumbs.
  4. Add the egg and enough water to make a soft smooth dough.
  5. Wrap it in clingfilm and leave it to rest for at least an hour.
  6. Roll out the dough and use round cutters to cut out bases to fit your mince pie tin.
  7. Lightly grease your mince pie tin and place the bases in each.
  8. Fill each mince pie with approximately 10g of mince meat.
  9. Place the lids on top and press to seal. You may need to brush the lids with a little bit of water to seal.
  10. Make a small hole or cut in the tops.


  1. Brush with egg wash for a golden colour.
  2. Heat the oven to 180C and bake for 15-20 minutes until golden.
  3. Once ready leave them to cool and then dust with icing sugar.


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