Gluten-free frangipane mince pies
- December 2017
- Serves 24
- Hands-on time 40 min, oven time 25-30 min
This recipe is by the co-founders of the incredible Pearl and Groove bakery, Serena and Flo. The pastry is beautifully made and laced with rum, then filled with just the right balance of mincemeat and frangipane – we just had to get the recipe.
- Gluten-free recipes
- 24g (10.6g saturated)
- 33.3g (23g sugars)
Use 2 thin strips of non-stick baking paper to line each hole of the muffin tin in a cross pattern to help lift the pies out of the tin once they’re baked.
Make the pastry and frangipane topping up to 24 hours in advance of baking. Wrap the pastry in cling film and store in the fridge.
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