These gluten free, vegan Mini Christmas Mince Pies are perfect for munching on over the festive season or as canapes if you have guests round. They are very easy but look fabulously sophisticated. The use of ready made mincemeat and ready to roll icing makes these a very easy bake.
You can serve these as part of a gluten-free, vegan buffet or as a mini dessert. For buffet inspiration check out my Gluten Free Vegan Rosemary and Sea Salt Crackers, served with Christmas Cranberry and Pumpkin Chutney, you could make some mini Gluten Free, Vegan Quiche and not forgetting Sauerkraut that always disappears from my Christmas table.
Allergy Information – Mini Christmas Mince Pies
Mini Christmas Mince Pies are gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free.
Top Tips – Mini Christmas Mince Pies
Most mincemeat and ready to roll icing are gluten free and vegan but do carefully check the ingredients before you buy.
I used a mini muffin tin with 24 mini muffins holes – this will make enough for 24 Mini Christmas Mince Pies.
The tart cases can be frozen before filling if you want to bake ahead and save some time when you make the pies.
You can of course use the recipe to make traditional size mince pies.
Recipe – Mini Christmas Mince Pies
Serves Lots! Makes around 24 Mini Christmas Mince Pies
Preparation time 20 mins
Cooking time 25 mins
Ingredients – Mini Christmas Mince Pies
Sweet Almond Tart Crust recipe prepared to dough stage
250 grams gluten free vegan mincemeat (check the ingredients)
100 grams gluten free vegan ready to roll white icing (check the ingredients)
Method – Mini Christmas Mince Pies
1. Preheat the oven to 180 C (fan)
2. Lightly grease the mini muffin tin
3. Line the mini muffin tin with the Sweet Almond Tart Crust dough. Add the dough to each pocket and using your thumb press the dough to firm it and fill the pocket to a depth of around three millimetres
4. Bake the dough for 5 minutes. Remove from the oven and allow to cool
5. Once cool fill each mini pie case with approximately half a teaspoon of mincemeat. Leave the cases in the tin they are much easier to fill this way. Be careful not to overfill – you don’t want the mincemeat to bubble over and spoil the cases
6. Bake the filled pie cases for approximately 10-15 minutes (180 C fan) until the filling is just bubbling. Remove from the oven and allow to cool. Remove the mini cases in the muffin tin and place on a cooling rack
7. Roll out the ready to roll icing to approximately three millimetres thick and, using a mini cookie cutter or jar lid, cut out shapes slightly smaller than the diameter of the mini pies
8. Place the icing shapes on top of the tarts and serve.