serves / makes 8
20 mins prep time
20 mins cooking time


  • 250g gluten free plain flour
  • 60g icing sugar
  • 100g dairy free spread
  • 2 egg yolks
  • 5 tablespoons ice cold water
  • jar of mincemeat
  • icing sugar for dusting


  1. Start making the pastry by combining the gluten free flour and icing sugar in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Mix in the egg yolk and water until the dough forms a ball
  4. Wrap in cling film and chill in the fridge for 30 minutes
  5. Preheat the oven to 180 oC
  6. Roll out the pastry and line eight 3″ tart tins with the pastry sheet
  7. Use the remaining pastry to stamp out 24 little stars
  8. Fill the pastry cases with mincemeat and top with the pastry stars
  9. Bake in the oven for 20 minutes
  10. Allow to cool, remove from the tart tins and sprinkle with icing sugar

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