Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Rose and Cinnamon Mince Pies

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Rose and Cinnamon Mince Pies

    If you have an intolerance to wheat, that doesn't mean that you have to miss out on all the wonderful Christmas baking. Take this recipe for deliciously fragrant mince pies, for example, adapted from Antoinette Savill's Big Book of Wheat-Free Cooking (Harper Collins; £14.99).

    • Preparation time: 30 minutes
    • Cooking time: 25 minutes
    • Total time: 55 minutes 55 minutes

    Makes: 12


    • Filling
    • ½ tsp ground cinnamon
    • 225g mincemeat
    • 150g wheat-free marzipan
    • Pastry
    • 125g gluten-free flour
    • 65g cold butter, cubed
    • Pinch of salt
    • 2 tsp caster sugar
    • 1 small egg, lightly beaten
    • A few drops of rose water


    1. Preheat the oven to 180°C, gas mark 4.
    2. Put the flour, butter, salt and sugar in a food processor. Process until the mix resembles fine breadcrumbs. Gradually add the egg and rose water, processing briefly until you have a dough. Wrap and freeze for 10 minutes. Roll out carefully (it will be quite crumbly). Cut into 12 circles. Put in a muffin tin. If the pastry cracks, press together with your fingers.
    3. Mix the cinnamon into the mincemeat and use to fill the pastry cases. Bake for 25 minutes. Roll out the marzipan, cut into stars and use to top the pies. Serve warm.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars