Vegan Mince Pies
Looking for an easy vegan mince pie recipe? With homemade pastry and homemade mincemeat, this is one recipe that is guaranteed to get you in the festive mood. Full of warming spices, lots of orange zest, some ground almonds and a hint of booze, they're such a treat to make.
Ingredients
Ingredients for the pastry:
- 75 g coconut oil softened but not liquid (5tbsp)
- 60 ml unsweetened thick Greek-style soya or coconut yoghurt (¼ cup)
- 225 g plain flour (8oz)
- 50 g ground almonds (½ cup)
- 50 g golden caster sugar (¼ cup)
- Zest of an orange
- Pinch salt
- 2 tbsp oat milk
Other ingredients
- 300 g mincemeat (10½ oz)
- 1 tbsp oat milk
- 1 tbsp caster sugar
Instructions
- To make the pastry - in a large bowl, mix the coconut oil and yoghurt with the flour. Use a spatula to get it really mixed well. The oil and yoghurt should be fully mixed in. Add the other pastry ingredients and gently mix until it forms a large ball. Wrap in parchment paper and refrigerate for 30 mins.
- After an hour, preheat the oven to 180C/350F. Flour your surface and roll out the pastry until it is about 3-4 mm thick. Using a 7.5cm round cutter, cut out as many pie bases as you can and re-roll until you have 16. Use the remaining pastry to cut our smaller star shapes for the tops.
- Grease a cupcake tray (a shallower one not a muffin tin). Place the bases into the tin and spoon 1-2 tsp of mincemeat filling into each one. Top with the pastry stars and press gently to seal. Brush the pastry tops with oat milk and sprinkle over a little caster sugar, if you like.
- Bake for 20 mins until the pastry is golden brown. Leave in the tray for 10 minutes to cool slightly and then remove onto a wire rack to cool.
Notes
- The coconut oil needs to be soft and not runny. It shouldn’t be rock hard either. You should be able to easily mix it in.
- If you don’t want to use the coconut oil and yoghurt mixture you can use a vegan baking block that is solid e.g. Naturli. Do not use a softer vegetable spread or margarine, as you will get a different result. If using the block, replace the coconut oil and yoghurt with 135g of vegan baking block.
- Use a thick yoghurt if you can. Otherwise your pastry will be too wet.
- Use a shallow cupcake tray not a deeper muffin tray for these.
- Fill each base use 1-2tsp of mincemeat. Don’t overfill as it will swell a little bit as it cooks.
- I use a homemade mincemeat. The recipe is here. If you would prefer, you can use a ready-made one. Just check the ingredients are vegan.
- Store in a sealed tin and they will last for about 4-5 days. You can also refrigerate overnight, and they will last a little longer.
- They can be frozen too and will last for up to 3 months in the freezer.
Nutrition
Calories: 184kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 4.1gFiber: 1.5g
Tried this recipe?Let us know how it was!