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    Home » Recipes » Desserts

    Published: Dec 16, 2016 · Modified: Apr 14, 2020 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 35 Comments

    Vegan Mince Pies

    JUMP TO RECIPE PIN
    4.92 from 45 votes
    Vegan Mince Pies

    These homemade Vegan Mince Pies hold the very essence of Christmas in their delicious pastry crusts. Nothing can beat one warm from the oven!

    vegan mince pies

    Christmas just wouldn't be Christmas without Vegan Mince Pies so get that Vegan Mincemeat ready and let's get baking! Be sure to make my Festive Mincemeat Tart too if you have any mincemeat leftovers and if you're a lover of British Christmas desserts be sure to check out my Vegan Christmas Pudding recipe and my Vegan Christmas Cake too.

    Jump to:
    • Ingredients & equipment
    • How to make vegan mince pies
    • How to serve
    • How to store, freeze and reheat
    • Recipe
    • Comments & Reviews

    Ingredients & equipment

    To make this recipe you will need to make some vegan pastry dough. You can use my vegan pie crust recipe for this or for an oil-free or gluten-free option use my healthy pie crust recipe. You will also need to make or buy some vegan mincemeat.

    To bake them you will need a shallow mince pie tray or muffin pans. If you use muffin pans your mince pies will be deeper and you won't get so many out of this recipe so feel free to double it if need be.

    vegan mince pies in a pan

    How to make vegan mince pies

    Making my Vegan Mince Pies is a breeze. The pastry crust uses my staple vegan pie crust recipe which comes together in a food processor in minutes.  

    Here's how it's done:

    1. Make the pastry dough.
    2. Cut rounds with a cookie cutter and line the wells of a muffin pan.
    3. Fill with festive, rich and fruity mincemeat
    4. Top with a lid (star shapes cut with a cookie cutter add some cute factor ♡), then bake until golden and bubbling.

    While they bake, your house will fill with the warmly spiced, festive scent of Christmas!

    close up of a vegan mince pie

    How to serve

    Vegan Mince Pies are great served warm straight from the oven. Eat them as they are or top with a generous dollop of melting vegan brandy butter, vanilla ice cream, vegan custard or vegan whipped cream.

    a vegan mince pie with melting brandy butter

    How to store, freeze and reheat

    Baked Vegan Mince Pies will keep in an air-tight container for up to a week. They can easily be reheated in the oven to bring them back to their fresh from the oven status. Just place them on a baking tray and bake for about 10 minutes at 350 °F.

    Mince Pies can also be frozen before or after baking. Make them up to the point of baking, then stop and freeze them in their trays. When you decide it's mince pie time, pull them out of the freezer and bake straight from frozen. They will take about 5 minutes longer than the time stated. If they were already baked when you froze them place in the oven at 350 °F for about 15 minutes to reheat.

    vegan mince pies with a candle in the background

    Recipe

    vegan mince pies piled on a plate

    Vegan Mince Pies

    Author: Melanie McDonald
    4.92 from 45 votes
    These homemade Vegan Mince Pies hold the very essence of Christmas in their delicious pastry crusts. Nothing can beat one warm from the oven!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 20 minutes
    COOK TIME: 20 minutes
    TOTAL TIME: 40 minutes
    Servings: 16 mince pies

    Ingredients
      

    • 2 cups (250 grams) all purpose flour , (plain flour in the UK)
    • ½ cup + 1 tablespoon (120 grams) vegan butter or refined coconut oil , it must be cold and hard
    • ½ teaspoon salt
    • ⅓ cup (80 grams) sugar
    • 7-10 tablespoons ice cold water
    • 1¼ cups (280 grams) vegan mincemeat
    • a few drops plant-based milk , or aquafaba for brushing the pastry
    • a handful of granulated sugar or natural powdered sugar , for dusting

    Oil-free or gluten-free option

    • healthy pie crust , use this recipe for the pastry dough instead
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    INSTRUCTIONS
     

    • Put a shallow mince pie pan or a muffin pan in the fridge to chill. You need a total of 16 holes. (see recipe notes). If you use a muffin pan the mince pies will be deeper and you will only get 6 to 8 pies from this recipe.
    • Make the pastry for the pie crusts. Add the flour, salt, coconut oil/butter and sugar to a food processor and pulse until it looks like breadcrumbs.
    • Add the water one tablespoon at a time until it just start to ball up as the blade goes round. As soon as it starts, stop the food processor. Over working it will make the pastry tough.
    • Test that you can squeeze it together into a pliable dough. Add a tiny bit more water and process again if it's too dry, or if it's ok then remove the blade, bring the dough together and turn out onto a floured surface.
    • Cut off about ⅓ of the pastry and set aside to make the tops, then roll out the remainder to 2-3mm thick and even all over.
    • Use a cookie cutter, mason jar lid or the top of a mug or glass to cut rounds big enough to go in each hole and come up the sides.
    • Place them in gently then crimp the edges if you want to or just leave them. Ball up the remaining pastry and roll it out again to cut more as needed.
    • Add a generous amount of mincemeat to each once. It should come right up almost level with the top.
    • Roll out the ⅓ of pastry you set aside to 2 - 3 mm thick then cut out the tops. You can make them full round ones or cut them into star shapes.
    • If you make full lids brush around the top of each pie with a little plant-based milk or aquafaba before adding the lid then press down all around to seal. If you are using stars then place them on the top of each pie and press down gently to make them as flat and even as you can .
    • Brush the top of each pie with plant-based milk and if you want to, sprinkle the top of each one with some granulated sugar. It makes them look pretty once baked.
    • Refrigerate the pies and preheat the oven to 425 °F (218 °C). Leave them in the fridge while it preheats.
    • Once the oven is to temperature remove the pies from the fridge and place in the hot oven.
    • Cook for around 20 - 23 minutes. The pastry should be turning golden brown and the mincemeat filling bubbling. If you baked them in a muffin pan they might take 1 or 2 minutes longer.
    • Remove from the oven and allow to cool for about 10 minutes before prising out gently. I found using a little silicone spatula the easiest way to loosen up around the edge if necessary and pop them out.
    • Place on a cooling rack. Once cool you can dust them with a little optional powdered sugar.

    NOTES

    If you don't have a shallow bun pan or a mince pie pan then you can use a standard muffin pan, or buy individual tin foil cases. If you don't have any powdered sugar or prefer not to use it then you can sprinkle the top of the mince pies with some granulated sugar BEFORE baking them. It makes them look pretty and adds little texture too.
    When calculating the nutritional information I could only find mincemeat which had suet as an ingredient. If you use my mincemeat recipe it contains no suet so the calories and fat content will be a bit less. 

    NUTRITION

    Serving: 1mince pieCalories: 162kcalCarbohydrates: 23gProtein: 2.2gSodium: 89mgFiber: 0.5gSugar: 11gVitamin C: 0.8mgIron: 0.7mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

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      Recipe Rating




    1. Lianne says

      November 18, 2021 at 10:20 am

      These look so good! If I make with the healthy pie crust would I need to blind bake them or would I just make them as you do with the normal pie crust in this recipe?

      Reply
      • Melanie McDonald says

        November 18, 2021 at 1:02 pm

        There is no need to blind-bake it for mince pies. Just use it as per the instructions for the regular pastry crusts. Hope you enjoy them!

        Reply
    2. Mabel says

      December 16, 2020 at 5:22 pm

      Instead of making individual mini pies, can you use your mincemeat recipe in a whole pie?

      Reply
      • A Virtual Vegan says

        December 16, 2020 at 5:35 pm

        Yes you can make it whatever size you like. Obviously, the bake time will vary depending on the size. My Mum always used to make a big one with a pastry lattice laid across the top. It looks really pretty! I've got a recipe for this mincemeat tart that you might like too: https://avirtualvegan.com/festive-mincemeat-tart/

        Reply
    3. Kirsty says

      December 04, 2020 at 6:47 am

      Could I make this with coconut flour instead of all purpose ?

      Reply
      • A Virtual Vegan says

        December 04, 2020 at 10:43 am

        Definitely not, sorry. It wouldn't work. Coconut flour has totally different properties to all-purpose flour and is never a direct swap.

        Reply
    4. Eleonora says

      December 02, 2020 at 12:53 pm

      5 stars
      I’ve never been a big fan of mince pies until I tried these.
      I made them for my husband and he truly loved them. There is no comparison to any shop bought ones. I’ve received loads of compliments on the flavour from anyone who’s tried them. Even my 6 year old son says “they are so yummy!”
      I wish I could make them look as pretty as yours...that’s work in progress. I followed the recipe to a T- perfect balance for me. Thank you so much.

      Reply
      • A Virtual Vegan says

        December 02, 2020 at 1:45 pm

        Thank you Eleonara! I'm really pleased you all enjoyed them. The good thing about these is they look great a little rustic! ;O)

        Reply
    5. Ruth says

      December 26, 2019 at 7:50 am

      5 stars
      I made these for a family member who is vegan and English. He has not had mince pies for a while and he was very touched that someone took the time to made these. The recipe is great - for the mince filling and the coconut pie shell - both were great, with just a little variations.

      Reply
    6. Glanville Bentley says

      December 16, 2019 at 8:21 am

      5 stars
      Many thanks for this recipe for mincemeat, not a vegan but in search of a fat free mincemeat for health reasons.
      Not only easy but delicious and I have long enjoyed mincemeats and pies in particular.

      Reply
      • A Virtual Vegan says

        December 16, 2019 at 9:06 am

        I'm really pleased you are enjoying the recipe. Thank you!

        Reply
    7. Sarah says

      December 15, 2019 at 10:48 pm

      Hi. Can you freeze these mince pies? Thanks. Sarah

      Reply
      • A Virtual Vegan says

        December 16, 2019 at 9:05 am

        Yes they freeze really well. I like to prepare them, get them made up in the pan, then freeze them while raw. I put a bag over the entire pan and pop it all in the freezer.Then when you want them, bake straight from the freezer. You just need to add on about another 5 minutes to the cook time. Or once they are frozen solid you can pop them out with the help of a knife and freeze them in bags or containers so you get your pan back. That means you can just cook as many as you need when you want them. You just need to take them out of the freezer and pop them back into the pan before cooking.
        You can also freeze them once cooked and cooled. I would suggest popping them out, laying them out on a lined baking tray and freezing until solid, then transferring to bags or containers. You can pop them in the oven again from frozen. When they are pre-cooked, I usually just sit them on a baking tray. They don't take long. About 350°F for about 10 mins, or until very hot and the mincemeat is starting to bubble a bit.
        Hope that helps!

        Reply
      • Laura says

        April 05, 2020 at 8:12 am

        5 stars
        Thank you for an excellent recipe. These mince pies turned out beautifully. I made them with the star shaped lid and was very impressed by how crisp and tasty the pastry was.

        Reply
        • A Virtual Vegan says

          April 05, 2020 at 7:20 pm

          I'm really pleased you enjoyed them Laura!

          Reply
    8. Bev Attfield says

      December 26, 2018 at 4:16 pm

      5 stars
      Thanks for a fabulous recipe - I’ve been looking for a pastry recipe and this one is the best I’ve attempted! I made the mince recipe too but subbed 1/3 cup brandy instead of the port. Worked perfectly! Do you think the pastry recipe would translate to a large pie crust? And have you tried making the recipe gluten free? Thanks!

      Reply
      • A Virtual Vegan says

        December 26, 2018 at 4:48 pm

        Hi Bev. I'm glad you enjoyed it. The pastry recipe definitely works for a large pie crust too. I have not tried it gluten-free though.

        Reply
    9. Jane says

      December 24, 2018 at 9:49 am

      5 stars
      I love mince pie. With an Italian mother and an Irish father and 5 kids, there was always room for creativity when my mother cooked and baked. Although Italian, she cooked and baked all types of things and I'm grateful for that. Mincemeat pies were a Christmas special in my home as a kid and I carried on the tradition every Christmas. Since we've all become vegan, I have been looking for a good recipe and this one looks very good. I'm using it today. I like the idea of using the muffin tins too. These look so appetizing! Thanks for the recipe. I can't wait to taste them. I've given 5 stars because the clarity of the recipe, the great pictures, and the tasty ingredients. I can't lose with these!

      Reply
      • A Virtual Vegan says

        December 24, 2018 at 6:55 pm

        Thank you so much Jane. I hope you are pleased with them. Merry Christmas!

        Reply
    10. Julie Mansius says

      December 22, 2018 at 6:41 am

      5 stars
      Shhhh, don’t tell my mum, but the pastry for these mince pies is much better than hers! I’m English and have been making the family mince pie recipe for over 30 years. This is the new standard. The only changes I made was to replace 1/4 cup of the plain flour with whole-wheat and omit the sugar as I find the sweetness of the mincemeat compliments the unsweetened pastry. Thank you so much!

      Reply
      • A Virtual Vegan says

        December 23, 2018 at 4:14 pm

        Ha ha! I'm so pleased you think so. Mum will never know! ;O)

        Reply
    11. Jen says

      November 22, 2018 at 8:22 pm

      This might be a bit of a random question, but do you think I could make these in my air fryer? I don't have an oven!

      Reply
      • A Virtual Vegan says

        November 22, 2018 at 8:44 pm

        I doubt you would fit a muffin/mince pie pan in an airfryer, but maybe you could make them in those single disposable aluminum mini pie cases? I don't have any experience with airfryers but just did a quick Google and it looks like it is possible to cook pies and pastries in them. I have no idea how good they would turn out though. It would be a case of experimenting I think. Let me know what happens if you do it!

        Reply
    12. jgBoston says

      January 04, 2018 at 12:55 pm

      5 stars
      Made in silicone muffin cups - easy to remove and perfect. Crust wasn't as flakey as my regular crust, but that may be because of the kitchen of the rental had few tools and the crust got somewhat warm when we were working with it (and cutting out the tops) and the oven was less than reliable. Still awesome and I am super grateful for this hit of our holidays! Huge success and I will make it again!!!

      Reply
      • A Virtual Vegan says

        January 04, 2018 at 2:07 pm

        That's great! The pastry getting too warm might have affected the texture a little, especially if it was handled a little too much, and also silicone muffin cups aren't great for pastry either. It needs to be cooked in metal to get the best texture. But you had to work with what you had and I'm so glad you enjoyed them regardless! Next Christmas they will be even better!

        Reply
    13. Lucy says

      January 01, 2018 at 3:55 am

      5 stars
      These mince pies are DELICIOUS! They went down really well with my vegan sister as well as my non-vegan family members. I used coconut sugar, which made the pastry a nice caramel colour. I also used apple juice in the mincemeat, which was yum! Next year I will definitely get a star-shaped cookie cutter, because I want my mince pies to look pretty like the ones in the pictures :)

      Reply
      • A Virtual Vegan says

        January 01, 2018 at 2:01 pm

        That's great Lucy. So glad you enjoyed them!

        Reply
    14. Helen says

      December 24, 2017 at 1:11 pm

      5 stars
      I've just made my first batch of mince pies using your recipe. I didn't have any port so I used molasses instead. The end result looks amazing!

      Reply
      • A Virtual Vegan says

        December 26, 2017 at 4:39 pm

        Awesome! I hope you enjoyed them!

        Reply
    15. Steph Maguire says

      December 20, 2017 at 12:52 pm

      5 stars
      Just made these thus evening (in UK) and am thoroughly impressed , love them! Thanks Steph

      Reply
      • A Virtual Vegan says

        December 20, 2017 at 12:55 pm

        That's awesome Steph. I'm so pleased. Thank you for letting me know!

        Reply
        • Liz says

          December 02, 2021 at 12:50 am

          Has anyone tried making these without the sugar? Thanks

          Reply
          • Melanie McDonald says

            December 02, 2021 at 9:43 am

            The pastry will be fine without the sugar but it is very necessary in the mincemeat.

    16. Amber says

      December 18, 2016 at 1:20 am

      Ooh you're so good for actually making the pies! I want to try one year, maybe I'll start with Christmas cookies this year though... I just bought the vegan mince pies from sainsburys and they are amazing!

      Reply
      • A Virtual Vegan says

        December 18, 2016 at 12:06 pm

        It's so great that Sainsbury's are introducing so many vegan products! I actually used to work there many moons ago and they weren't so vegan friendly then. It shows how times are changing. Enjoy your mince pies and hope the cookie baking goes well!

        Reply

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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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