The perfect Vegan mince pies

These tasty vegan mince pies have a flaky, buttery crust and are easy to make yourself. Why have shop-bought when homemade is so much more delicious.

We know all the best thing about Christmas is the food, right? This year will be my first Crimbo since going vegan and I couldn't be more excited. Many supermarket mince pies are vegan but homemade is much tastier. I love a good buttery crust on my vegan mince pies and shop-bought ones just aren't the same.

Ingredients

Now for my version, I decided to make the pastry but buy the mincemeat ready-made. You can, of course, make your own mincemeat but really there isn't a whole load of difference in quality and generally, it works out cheaper to just buy it. Here's a good mincemeat recipe if you are so inclined.

This vegan mince pies recipe is great because it only requires six ingredients. That's right just six. So all you'll need is:

• Plain flour (all-purpose for my American friends)
• Icing sugar or powdered sugar
• Vegan Butter
• A plant-based milk such as soya
• Mincemeat
• Salt

Instructions

So how did I make these beautiful vegan mince pies. Stay tuned as I walk you through creating these delicious pies.

Let's start off with the pastry:

• First of all, add your plain flour and vegan butter to a large bowl then you'll need to rub together the flour and butter with your fingertips until it resembles breadcrumbs.
• Add in 50g of the powdered sugar along with a pinch of salt. Now see if you can shape it into a ball. It should stick together nicely. It shouldn't be too wet if it is, add a little more flour. If it is a little too dry add water.
• Wrap in cling film and place in the fridge for 30 minutes.

Now for the filling:

• When it is ready, remove from the fridge and on a floured surface roll out until it is about a centimetre in thickness.
• You want to cut out a disc slightly bigger than the mould or tin that you are cooking your mince pies in. I used mini flan tins but a cupcake tray would also work. Make sure the pastry is pushed down into any crevices or grooves in your case.
• Add a tablespoon or 2 of the mincemeat. Careful not to overfill, it should be roughly half a centimetre from the top.
• Cut thin strips of the pastry to create the lattice on top.
• I placed three horizontally and three vertically.
• Brush the tops with any plant-based milk.

Let's bake:

Place your vegan mince pies in a pre-heated oven at 160 degrees celsius or 320 degrees farenheit. Bake for 20-25 minutes or until the pastry turns a golden brown colour. Enjoy!

Tips

• These can be stored in an airtight container for 3-4 days but don't refrigerate or freeze although the pastry can be made in advance and frozen or refrigerated until needed.
• To make these gluten free just substitute the flour with a gluten free alternative.
• I love to serve this with vegan double cream whipped or vegan vanilla ice-cream. Elmlea do a fantastic vegan double cream.
• I find these are ideal with a glass of vegan baileys or homemade hot chocolate.

Equipment needed:

• Mini Flan Tins
• Rolling pin

Don't forget to check out my roundup of vegan Christmas recipes.

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5 from 1 vote

Vegan mince pies

These tasty vegan mince pies have a flaky, buttery crust and are easy to make yourself. Why have shop-bought when homemade is so much more delicious.  

Prep Time40 mins

Cook Time20 mins

Total Time1 hr

Author: admin

Course: Uncategorized

Ingredients

• 150 g Plain flour all-purpose for my American friends
• 50 g Icing sugar or powdered sugar
• 75 g Vegan Butter
• Plant-based milk such as soya for brushing on before baking
• 250 g Mincemeat
• Salt

Metric - US Customary

Instructions

Let's start off with the pastry:

• First of all, add your plain flour and vegan butter to a large bowl then you'll need to rub together the flour and butter with your fingertips until it resembles breadcrumbs.
• Add in 50g of the powdered sugar along with a pinch of salt. Now see if you can shape it into a ball. It should stick together nicely. It shouldn't be too wet if it is, add a little more flour. If it is a little too dry add water.
• Wrap in cling film and place in the fridge for 30 minutes.

Now for the filling:

• When it is ready, remove from the fridge and on a floured surface roll out until it is about a centimetre in thickness.
• You want to cut out a disc slightly bigger than the mould or tin that you are cooking your mince pies in. I used mini flan tins but a cupcake tray would also work. Make sure the pastry is pushed down into any crevices or grooves in your case.
• Add a tablespoon or 2 of the mincemeat. Careful not to overfill, it should be roughly half a centimetre from the top.
• Cut thin strips of the pastry to create the lattice on top.
• I placed three horizontally and three vertically.
• Brush the tops with any plant-based milk.

Let's bake:

• Place in a pre-heated oven at 160 degrees Celsius or 320 degrees Fahrenheit. Bake for 20-25 minutes or until the pastry turns a golden brown colour. Enjoy!

Notes

• These can be stored in an airtight container for 3-4 days but don't refrigerate or freeze although the pastry can be made in advance and frozen or refrigerated until needed.
• To make these gluten free just substitute the flour with a gluten free alternative.
• I love to serve this with vegan double cream whipped or vegan vanilla ice-cream. Elmlea do a fantastic vegan double cream.
• I find these are ideal with a glass of vegan baileys or homemade hot chocolate.