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Vegan mince pies

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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 Time:40 mins
Cook Time:20 mins
Total Time:1 hr

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

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.
Course: Uncategorized
Author: admin