It’s not Christmas without mince pies. This recipe makes a dozen and a half gently spiced jammy minced pies with a no fuse easy to make vegan pastry!
Vegan Mince Pies
Ingredients
Pastry
- 350g organic unbleached flour
- Pinch fine sea salt
- 2 Tbsps organic raw sugar
- 150g non-dairy margarine
- 2-3 Tbsps cold water
Mince Pie Filling
- 60g raw organic coconut oil
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- Generous pinch ground nutmeg
- 1 Tbsp brandy, optional
- 75g organic raisins
- 75g organic currants
- 60g mixed peel
- 75g organic sultanas
- 1 brambly apple, grated
- 30g blanched almond meal
- 100g organic coconut sugar
- Zest and juice of 1 lemon
- Zest and juice of 1 clementine mandarin
- 1 vanilla pod, deseeded
- Non-dairy milk for brushing
- Icing sugar to dust
Methods
- Start by making the pastry. Place the flour, salt and sugar into a food processor, and pulse briefly to combine. Add the margarine to the flour and pulse until the mixture roughly resembles bread crumbs.
- Transfer the flour and butter mix to a bowl and add one Tbsp. of water at a time, briefly mixing between each addition of water until a dough forms. Cover and rest in the fridge for 30 minutes.
- To make the filling add the coconut oil to a large pot on medium heat. Once the coconut oil has melted, add the cinnamon, mixed spice and nutmeg and gently warm for 1 minute. Add the brandy and cook for another minute.
- To the pot, add the remaining ingredients for the mince pie filling. Stir well, and bring the mixture to a gentle simmer for 10 minutes. Once all the sugar has dissolved and, the filling is jammy, remove from the heat.
- Transfer the filling to a heatproof bowl and set to one side to cool. Preheat the oven to 180C. Lightly grease and flour two shallow cupcake trays.
- Divide the pastry in half. Dust a clean work surface with flour and roll the first pastry half into a large round, 2-3mm thick. Use an 8cm round fluted cookie cutter to cut out 18 rounds of pastry for the bottoms. Repeat with the second pastry half and use a 6cm round fluted cookie cutter to cut out 18 rounds of pastry for the tops.
- Assemble the mince pies by placing the 8cm pastry rounds into the cupcake tray and gently shaping to the base of the tray. Place 1 Tbsp. of filling into the pastry and top with a 6cm round. Brush the pastry tops with non-dairy milk and bake for 15-20minutes or until golden.
- Transfer the pies to a cooling rack and dust with icing sugar to serve.
