That sounds absolutely delicious! Here’s a gluten-free mince pie recipe with orange-zest pastry bases and a pecan-almond crumble topping — perfect for a festive treat with a twist:
🍊 GF Mince Pies with Orange Zest Pastry & Pecan-Almond Crumble
🥧 Ingredients
For the Pastry:
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1 ½ cups (180g) gluten-free plain flour blend (with xanthan gum if needed)
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¼ cup (50g) icing sugar
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Zest of 1 orange
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½ cup (115g) cold unsalted butter, cubed
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1 egg yolk
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1–2 tbsp cold water (as needed)
For the Filling:
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1 cup (250g) good-quality gluten-free mincemeat (jarred or homemade)
For the Pecan-Almond Crumble:
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½ cup (50g) ground almonds
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¼ cup (30g) chopped pecans
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2 tbsp gluten-free flour
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2 tbsp brown sugar
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3 tbsp cold butter, cubed
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Pinch of cinnamon (optional)
🧑🍳 Instructions
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Make the Pastry:
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In a bowl, mix gluten-free flour, icing sugar, and orange zest.
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Rub in cold butter until the mix resembles breadcrumbs.
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Add egg yolk and just enough cold water to bring the dough together.
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Shape into a disc, wrap in cling film, and chill for 30 minutes.
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Prepare the Crumble:
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In a bowl, combine ground almonds, chopped pecans, flour, sugar, and cinnamon.
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Rub in butter until it forms a crumble. Set aside.
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Assemble the Mince Pies:
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Preheat oven to 180°C (350°F). Grease a 12-hole tart tin.
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Roll out pastry between two sheets of parchment paper to avoid sticking.
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Cut out circles and press into the tin.
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Add 1–2 tsp of mincemeat to each pastry base.
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Spoon a generous amount of crumble on top of each.
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Bake:
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Bake for 18–22 minutes, until the crumble is golden and the pastry is cooked.
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Cool & Serve:
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Allow to cool slightly before removing. Dust with icing sugar before serving.
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✨ Tips
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For extra flair, drizzle with a simple orange glaze (powdered sugar + orange juice).
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Can be made ahead and frozen before baking — just bake from frozen with a few extra minutes.
