These homemade Vegan Mince Pies hold the very essence of Christmas in their delicious pastry crusts. Nothing can beat one warm from the oven!
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 too.
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.
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:
- Make the pastry dough.
- Cut rounds with a cookie cutter and line the wells of a muffin pan.
- Fill with festive, rich and fruity mincemeat
- 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!
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, custard or vegan whipped cream.
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 PiesAuthor:
- 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
- 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.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.