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It was only a matter of time before I had to add to my Mince Pie Collection and these Gluten Free Viennese Mince Pies are quite a treat.
Both gluten free and dairy free with a no egg pastry so if you use the right mincemeat they can be vegan too. Hopefully making these safe mince pies for as many people as possible this Christmas.
Skip to the good bit
- How to make a dairy and egg free pastry
- How to make the gluten free Viennese Whirl topping?
- Is mincemeat gluten free?
- Tips on how to fill mince pie tins
- How to pipe your Viennese Swirls onto the mince pie
- Other mincemeat recipes you will love
- What can I serve with my Viennese Mince Pies?
- How long do these mince pie keep?
- Gluten Free Viennese Mince Pies Recipe
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How to make a dairy and egg free pastry
To make these Viennese Mince Pies both gluten, dairy and egg free I simply swap the butter out for a plant based butter – Flora Plant Block are my go-to butter alternative every time.
I also use a dairy free milk to loosen the Viennese biscuit mixture and rather than use egg in the pastry I just use cold water in its place.
How to make the gluten free Viennese Whirl topping?
The Viennese topping for these mince pies is a straight forward Viennese Whirl recipe, like the one I have in my Back to Biscuits Book.
Is mincemeat gluten free?
Not all mincemeat varieties are gluten free. This is because traditional mincemeat has suet in it and lots of quick-use supermarket suet’s are coated in WHEAT flour to prevent the fatty lumps from sticking. There are more and more mincemeats now with suet that’s coated in rice flour but to be sure always read the labels.
If you’re interested in making your own mincemeat then you can do so and use my Homemade Gluten Free Suet Recipe. Here are two recipes for homemade mincemeat you might like to try;
Mary Berry Special Mincemeat (suet free made with butter)
James Martin Traditional Mincemeat (you will need to use a GF suet)
Tips on how to fill mince pie tins
I do have a short 60 second video clip on how to do this [click here] but this is the best way to fill deep mince pie tins. Sometimes these deep filled tins can be a a struggle to fill without the pastry cracking but this gluten free pastry hack works every time.
How to pipe your Viennese Swirls onto the mince pie
This type of biscuit dough, or rather paste can be awkward to work with when it comes to piping so I recommend holding the piping bag in your hands for a bit before you start piping the swirls onto each mince pie.
As the mixture warms to piping become far more easy.
To pipe your swirls start at the edge of the mince pie and pipe inwards in a circular motion.
I have used a wide star nozzle here but if you use a large closed star nozzle you’ll get better definition in the swirls, albeit a bit more difficult to pipe.
Other mincemeat recipes you will love
Mincemeat is such a versatile ingredient and instantly adds a festive touch to any bake or dessert you make. So why not try one of the delicious gluten free recipes below that use this quintessentially British festive ingredient.
I also have a one-stop-shop, so to speak, for all my mince pie recipes, I’m getting quite a collection now so you can head to the recipe round up here; Gluten Free Mince Pie Collection.
What can I serve with my Viennese Mince Pies?
How long do these mince pie keep?
To be fair, these Gluten Free Viennese Whirl Mince Pies can be made in advance and keep for up to a week, so these are one thing you can make before the festivities start and tick them off your list. This is true of most mince pies (except my Vegan Meringue Topped Mince Pies which do not keep as long as a week).
Gluten Free Viennese Mince Pies Recipe
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Gluten Free Viennese Mince Pies Recipe
- large piping bag plus star nozzle
- 100 g gluten free plain flour
- 25 g butter or butter alternative (I use Flora plant butter)
- 25 g lard/trex
- 25 g light brown sugar
- 3-4 tbsp cold water
- 75 g mincemeat check for may contains
Viennese Whirl Topping
- 75 g gluten free plain flour
- 50 g butter or butter alternative (I use Flora plant butter)
- 20 g caster sugar
- 2 tbsp milk or dairy free alternative (I use soya milk)
To make the pastry
- Measure the flour and both fats into a bowl, using a pastry blender or your fingertips rub the fat into the flour until you get breadcrumbs.
- Stir in the sugar.
- Add the cold water and using a rounded knife cut through the crumble mixture until it starts to come together. You may need a drop more water depending on your flour blend but at this stage the mixture is supposed to look crumbly.
- Tip onto a kitchen surface – no need to dust with flour.
- You have to knead the dough for a couple of minutes to bring it together but have faith it will come together and it’s so worth it.
- Once rolled into a ball pop into some clingfilm or a sandwich bag and chill in the fridge for 30 minutes. This step isn't necessary but it will prevent shrinkage when baking.
The make the Viennese topping
- In a bowl or mixer add the 'butter' and sugar and beat until thoroughly combined.
- Now add the flour and 'milk' and beat again until you have a smooth biscuit paste.NOTE: this is supposed to be a very thick biscuit dough/paste.
- Spoon the Viennese biscuit mixture into a piping bag with a star nozzle and set aside.
To make the mince pies
- If you chill the pastry, remove from the fridge and knead gently so it becomes workable again.
- Roll out the pastry and using the tips mentioned above in the post make your deep pie cases using a muffin tin. You’ll need a large 9cm round cutter (I’ve added a link to the set I have and can thoroughly recommend)
- Spoon a heaped teaspoon of mincemeat into each pastry case.
- Now come the bit when you pipe your Viennese Swirls onto each mince pie. You will have just the right amount for 6 mince pies (12, 18, 24 if you changed the serving size).TOP TIP: Viennese mixture is very thick and difficult to pipe initially, it gets easier as the mixture warms in your hands so I recommend holding and warming the piping bag for a while before you start piping to make the process a lot easier.
- Cook in a preheated oven on 200°C | 180°C fan | 400°F | Gas 6 for 20mins. You will see the Viennese biscuit topping just start to turn colour (it will be pale still).
- Remove from the oven and allow to cool for 5-10 mins before taking the pies out of the tin. Enjoy warm or cold with some Brandy Butter
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For full transparency, in 2020 I made my first £25, and in 2022 I reached my next £25 (Amazon don’t transfer the money until you reach £25). Recently I got paid a whopping £27.10 for 2023.
So to date I have made £78.58 since I first started the scheme in 2017. It won’t pay the bills, that’s for sure but it does help to pay for ingredients or little treats to cheer me up!