gluten free rum and salted caramel mince pies recipe

Gluten free rum and salted caramel mince pies

These gluten free rum and salted caramel mince pies are decadent and rich, the perfect gluten free Christmas party food!
Course Dessert
Keyword christmas, Gluten free
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 12 pies


For the pastry:

  • 225 g gluten free plain flour (I used Doves Farm)
  • 1 tsp xantham gum
  • 110 g unsalted butter (Cold and cut into cubes)
  • 2 tbsp caster sugar (plus a little extra for sprinkling on top)
  • 1 large egg (beaten with 1 tsp water)
  • pinch salt
  • 1 tbsp milk

For the filling:

  • 150 g Carnation tinned caramel
  • 2 tbsp rum
  • 450 g jar of mincemeat


  • Preheat the oven to 180C/Gas 4. Lightly grease a 12-hole muffin tin with some butter/margarine and set aside.
  • In a large mixing bowl add the flour, butter, sugar, salt and xantham gum. Using your fingers, rub together until the mixture resembles breadcrumbs. Top tip - I find it helps if your hands are cold when doing this.
  • Add the beaten egg/water mix and use a fork to press together. Once the mixture starts to come together, use your hands to form the pastry into a ball. Wrap in clingfilm and chill in the fridge for 30-40 minutes.
  • To make the caramel, mix the rum and the caramel together and stir well until fully combined. Taste and add a little extra rum if you like!
  • Once the pastry is chilled, dust the worktop with a little extra flour and roll the pastry out to about 2-3mm thick. Cut 12 circles and press gentle into the muffin tin holes. Prick the bottom of each with a fork.
  • Spread 1 tsp of the caramel mixture into the bottom of each mince pie case. Add 1 tbsp of mincemeat on top of the caramel.
  • Re-roll the pastry to 2-3mm thick and cut another 12 circles, the same size as the muffin tin holes. Brush the rim of the mince pie with a little milk using a pastry brush, then press the pastry lid on top. Prick the top with a fork. Brush each lid with a little milk and sprinkle with a little extra sugar.
  • Bake in the oven for around 15 minutes until the pies are golden brown. Cool on a wire rack and, once they have cooled a little, remove the pies carefully using a knife. Enjoy warm or cold.