These homemade Vegan Mince Pies hold the very essence of Christmas in their delicious pastry crusts. Nothing can beat one warm from the oven with a glass of mulled wine!
Christmas just wouldn’t be Christmas without Vegan Mince Pies. At least to me. It’s become clear since I published my Vegan Mincemeat recipe and my Festive Mincemeat Tart that mincemeat as an ingredient, is not very widespread in North America. I hadn’t realized that it was such a British thing.
MAKE VEGAN MINCE PIES A TRADITION
I am sure me posting my mincemeat filled recipes here in the run up to Christmas won’t make mincemeat a tradition here like it is back in England, but it would be lovely to think I may have introduced a few of you to something new that you might never have tried otherwise.
Making my Vegan Mince Pies is a breeze. The pastry comes together in a food processor in minutes. You can also make it by hand if you prefer. Cut rounds with a cookie cutter then fill with the festive, rich and fruity mincemeat, top with a lid (star shapes add some cute factor ♡), then bake until golden and bubbling.
SPICE IS NICE
While they bake, your house will fill with the warmly spiced, festive scent of Christmas. The only thing that can come close to beating the smell is a simmering pan of mulled wine on the stove. Do both at once and you will think all your Christmases have come at once!
HOW TO SERVE VEGAN MINCE PIES
Vegan Mince Pies are great served warm straight from the oven. Eat them as they are or top with a generous dollop of melting brandy butter (you can find my recipe here).
You can also top them with whipped coconut cream, custard (another pretty British thing), vanilla ice-cream or vegan spray cream if you can get it. Any or all of them are good!
STORING YOUR VEGAN MINCE PIES
My 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 out of the oven status. You can even 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 abut seven to ten minutes longer than the time stated.
If you give my Vegan Mince Pies a try, be a ☆and let me know what you think in the comments below. You can also share your pics on Instagram. I am @avirtualvegan.com. Use the hashtag #avirtualvegan so I don’t miss them. I get a lot of notification and if there is no hashtag there is a chance I will miss it.
Vegan Mince Pies
Ingredients
- 250g | 1½ cups all purpose flour , (plain flour in the UK)
- 100g | ½ cup coconut oil , very cold and hard, (they taste better with refined coconut oil)
- ½ teaspoon salt
- 80g ⅓ cup sugar
- 7-10 tablespoons ice cold water
- 280g | 1¼ cups mincemeat , (You can find my recipe by clicking the link
- a few drops plant-based milk , or aquafaba for brushing the pastry
- natural powdered sugar , for dusting, (see recipe notes for alternative)
Instructions
- Put a shallow bun tin or mince pie tin in the fridge to chill. You need a total of 16 holes. (see recipe notes)
- Add the flour, salt, coconut oil and sugar to a food processor and blend 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.
- Roll out 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 16 rounds big enough to go in each hole and come up the sides (if you are using a muffin tin then you can either make the pies extra deep or you can just use enough pastry in each one to go half way up the sides. If you make them extra deep you won't get 16).
- Crimp the edges if you want to or just leave them.
- Add a generous amount of mincemeat to each once. It should come right up level with the top.
- Bring the pastry scraps back together and roll out again to 2 - 3 mm thick.
- Cut out the lids. You can make them full round ones or cut them into 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
- Refrigerate the pies while the oven warms up to °425F
- 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.
- Remove from the oven and prise out gently. I found using a little knife the easiest way to loosen up around the edge if necessary and pop them out.
- Place on a cooling rack. Do not cool them in the tins or you will end up with soggy bottoms!
Long time vegan, creator of A Virtual Vegan & author of the book 
Bev Attfield says
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!
A Virtual Vegan says
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.
Jane says
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!
A Virtual Vegan says
Thank you so much Jane. I hope you are pleased with them. Merry Christmas!
Julie Mansius says
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!
A Virtual Vegan says
Ha ha! I’m so pleased you think so. Mum will never know! ;O)
Jen says
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!
A Virtual Vegan says
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!
jgBoston says
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!!!
A Virtual Vegan says
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!
Lucy says
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 :)
A Virtual Vegan says
That’s great Lucy. So glad you enjoyed them!
Helen says
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!
A Virtual Vegan says
Awesome! I hope you enjoyed them!
Steph Maguire says
Just made these thus evening (in UK) and am thoroughly impressed , love them! Thanks Steph
A Virtual Vegan says
That’s awesome Steph. I’m so pleased. Thank you for letting me know!
Amber says
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!
A Virtual Vegan says
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!