Who doesn’t love mince pies? Although without being able to eat a lot of the bits in normal mince pies I’ve decided to make my own vegan mince pies this year. I even made my own vegan mincemeat to go into the pies because I wanted to make them all from scratch without any allergens in them at all! If you’re not vegan and only vegetarian these mince pies are also great, they can be vegetarian mince pies as well if wanted with vegetarian mincemeat. That’s the beauty of vegan recipes, everyone can enjoy them.
These aren’t gluten free mince pies although if you wanted you could easily change the ingridents needed so that they were. I’ll explain more of that in the recipe notes so be sure to give them a read as well. We are planning on having a mostly vegan Christmas and if you’ve not done so yet check out my Christmas vegan cookies as they’re delicious! I’ve added the vegan mincemeat recipe below as well although there will be a seperate post so that if you’re only looking to make vegan mincemeat you’ll be able to use that.
I’ve tried loads of shop brought vegan mince pies this year and I have to say they were okay but these have to be the best mince pies I’ve had, the best vegan mince pies even! If you’re like me and love vegan recipes and vegan food then totally check out my other vegan recipes because some of them are super yummy! I love the Vegan Lemon Drizzle Cake I did as well, I’ve made it a few times and it always goes down a treat!
As always please make sure that you check all ingridents are vegan ingridents before you purchase or use them. I’ve been stung in the past where companies change their products and don’t inform people of the change and it sucks! If you fancy making even more mince pies just double the recipe and you’ve got enough to feed everyone, if you have a big family or just fancy taking them into work for a Christmas treat or Christmas party! Let me know if you try this recipe as I’d also love some vegan feedback! If you need my vegan mincemeat recipe just click here!
Christmas Vegan Mince Pies
Ingredients
- For The Dough -
- 250g plain flour , (plain flour in the UK)
- 100g coconut oil , very cold and hard
- ½ teaspoon salt
- 80g sugar
- 7-10 tablespoons ice cold water
- 2 tablespoons Soya milk if needed
Instructions
- - For The Pastry -
- Put a shallow cupcake tin or mince pie tin in the fridge to chill.
- Add the flour, salt, coconut oil and sugar to a food processor and blend till it resembles breadcrumbs.
- Add the water one tablespoon a time until it just start to ball up as the processor goes round. As soon as it starts, stop the food processor.
- Test that you can squeeze it together into a dough. Add a tiny bit more water and process again if it's too dry, or if it's ok then remove , 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, 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).
- Add a generous amount of mincemeat to each once. It should come right up level with the top.
- 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 soya milk before adding the lid then press down all around to seal.
- Brush the top of each pie with plant-based milk
- Refrigerate the pies while the oven warms up to 220c
- 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 take out gently.
- Place on a cooling rack. Do not cool them in the tins or you will end up with soggy bottoms!
