The Best Orange & Amaretto Mince Pies (Gluten Free, Vegan)

Prep: 80 minutesCook: 25 minutesTotal: 105 minutes
Yield: 6 - 10Categories: Baking, Desserts
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These orange and amaretto mince pies are a crowd pleaser and definitely add a boozy kick to a festive favourite. They are gluten free and vegan but I promise you cannot tell! I have been making this orange and amaretto mincemeat filling for a few years now but have only just cracked my sweet shortcrust pastry.

I have noted that this makes 6 to 10 pies, I realise this is a little vague but it all depends on the size of the cutters that you use. I usually use one 8cm in diameter and get eight mince pies. 

The dough can be quite sticky even when chilled so you will need to be generous with the amount of flour you use on the countertops and rolling pin. I  find it useful to sprinkle flour onto the dough itself to prevent it from sticking to anything. It can be a litle bit fiddly placing the pastry bases into the trays as they have a tendency to rip if you are not gentle. Do not worry if this is the case, just press a small piece of pastry over the tear to patch it up.

I have noted the time taken to make these to be 105 minutes but this includes the time taken to make and chill the pastry. The mincemeat will need to be made in advance and should be left in a cool, dry place for at least one week before using. A lot of mincemeat can be left for over a year before eating, however, as the jars are not waxed and sealed it should be eaten within one month. I use a sterilised 454g jar for this amount of mincemeat and it was a perfect fit.

If preferred, you can make this recipe using shop bought mincemeat instead. Just skip ahead to step three!


Make sure you use block butter for these otherwise they will just turn into an oily mess when you bake them. I have noted the bake time to be 25 minutes, (fan oven), but this may vary depending on your oven so keep an eye on them!

Once baked, allow the mince pies to completely cool before sliding a tablespoon underneath each one and gently popping it out. I like to add a sprinkle of caster sugar before and immediately after baking but this is completely optional.

These mince pies are best eaten the same or following day but will last for up to four days in an airtight container. Keep in mind this pastry will dry out quickly so on day four they might need to be warm topped with plant based double cream.

For other Mince Pie flavoured desserts, why not try my Mince Pie Freezer Fudge recipe here or my Mince Pie Brownies which you can find here. Alternatively, for another dessert with amaretto why not give my Coconut & Amaretto Truffles.

For other Christmas desserts head over to my Gluten Free & Vegan Christmas Recipe Guide to explore other recipes to make over the festive season.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x



For the pastry

  • 200g 1 + 1/4 cup gluten free plain flour (plus extra for rolling)
  • 100g 1/4 cup + 3 tbsp dairy free butter (block)
  • 50g 1/4 cup + 1 tbsp icing sugar
  • 2 tbsp cold water
  • 1 tbsp soya milk
  • 1 tbsp maple syrup
  • 1 tsp caster sugar
  • pinch of sea salt

For the mincemeat

  • 250g 1 + 1/2 cup mixed sultanas
  • 100g 1/2 cup light brown sugar
  • 75g 1/4 cup + 1 tbsp dairy free butter (soft spread)
  • 100ml 1/4 cup + 2 tbsp amaretto
  • zest of 1 large orange
  • juice of 1/2 large orange
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves


  1. To make the mincemeat, add all of the ingredients together in a saucepan, with the exception of the amaretto, and melt together over a low heat
  2. Once the sugar has started to dissolve, pour in the amaretto and reduce the heat. Simmer for ten minutes, stirring often
  3. Once the mixture has started to reduce, pack the mixture tightly into a sterilised jar while the mixture is still hot. Place the lid tightly on the jar and store in a cool, dry place for a minimum of one week
  4. To make the pastry, cut the butter into small chunks and add to a large mixing bowl containing the flour and sea salt
  5. Use your fingertips to rub the butter and flour together until it resembles breadcrumbs
  6. Sieve the icing sugar into the bowl and stir through the mixture
  7. Add the cold water and stir well until one large ball of dough is formed
  8. Wrap the dough in clingfilm and place in the fridge to chill for a minimum of one hour
  9. Add a generous layer of flour to your countertop before placing the ball of pastry in the middle of it
  10. Sprinkle additional flour on top of the pastry and on your rolling pin before rolling the pastry out until it is approximately 3mm thick
  11. Use a cookie cutter or large glass to cut out large discs. The amount you cut out will depend on the size of the cutter you use, I used one 8cm in diameter and got eight discs. Remember to leave some dough for the lids
  12. Grease a muffin tin or Yorkshire pudding tray and gently press the discs into the holes so they cover the bottom and curl up the sides to form a cup. If the pastry tears at all just press an additional, small piece of rolled pastry over the top to patch it up
  13. Add 3/4 tbsp of mincemeat to the top of each pastry disc. If you have opted to make less mince pies that are larger in size then you may want to add more of the mixture
  14. Roll out the remaining pastry, (you may need to add more flour at this point), and, using either a slightly smaller glass or shaped cookie cutter, cut out a lid for each of the mince pies and place on top
  15. Mix the soya milk and maple syrup in a small glass and brush the tops of the mince pies with this mixture before sprinkling with caster sugar
  16. Bake at 220 degrees Celsius for 25 minutes in a preheated oven


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