Best 3 Vegan Mince Pies Recipes

VEGAN MINCE PIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Tip all the mincemeat ingredients into a casserole dish or roasting tray - be sure to include half the kirsch from the jar of cherries. Mix everything together, then cover with a lid or a sheet of foil. Bake for 35-40 mins until all the sugar has melted, the mixture is bubbling slightly at the edges and the liquid has reduced (the mixture firms a bit as it cools, so be careful not to over-reduce). Set aside to cool completely. Can be made up to three days in advance and chilled in the fridge.
• To make the pastry: tip the flour and coconut oil to a food processor and pulse until the mixture resembles breadcrumbs. Add the sugar and pulse to just combine, then pour in the vodka and 2 tbsp ice-cold water and pulse until the pastry is just coming together. Add another 2 tbsp water if a little dry, then tip the dough onto a clean surface and pat into a disc with your hands. Wrap in cling film and chill in the fridge for at least 30 mins.
• Take the pastry out of the fridge. Cut off one-third of the pastry and keep covered under a tea towel. Cut the rest into five chunks and, one chunk at a time, squeeze with your hands until malleable, then roll out on a well-floured surface to a thickness of 0.5cm. Cut out circles using a 9cm cookie cutter and line 18 holes of two 12-hole cupcake tins. Repeat with the rest of the pastry chunks, re-rolling off-cuts where necessary.
• Put a heaped spoonful of mincemeat in the middle of each circle, then put the pies in the fridge. Take the remaining pastry from under the tea towel and roll out to 0.5cm thickness. Transfer to a baking sheet lined with baking parchment. Chill for 15 mins to firm up.
• Heat oven to 180C/160C fan/gas 4. Remove the pastry sheet from the fridge and use an 8cm cookie cutter to cut out nine circles, then use a star cutter to cut out the middles. Bring the mince pies out of the fridge and top half of them with the stars and the other half with the stamped-out circles. Use your fingers to seal the tops and bases, then brush the tops with milk. Bake for 30 mins until the pastry is crisp and the tops are golden. Cool a little, then dust with a little icing sugar to serve.

VEGAN MINCE PIES

Steps:

• You ideally need to prepare the mincemeat the day before you bake the vegan mince pies. Start by placing the currants, raisins, sultanas, cranberries, mixed peel, soft brown sugar, almonds, coconut oil, grated bramley apple, spices and orange zest and juice in a large saucepan.
• Heat gently, stirring, until the coconut oil has melted then simmer very gently, stirring occasionally, for about 10 minutes.
• Remove from the heat, allow to cool a little then stir in the booze of your choice. Ladle it into two large, or four regular sized sterilised jars and set aside until completely cold (overnight is best).
• To make the coconut oil pastry, place the flour, icing sugar, salt and orange zest in a food processor and pulse to combine.
• Add the cold, diced coconut oil and blend until it resembles fine breadcrumbs. Make sure that no lumps of coconut oil remain; you may need to blend it in two batches if your food processor isn't very big.
• Add the cold vodka and 2 Tbsp water and blend again until the pastry starts to come together. You can add a drop more water if needed. Bring the pastry together with your hands.
• Roll the pastry out thinly on a lightly floured surface and use an approx 10-11cm cutter to cut out rounds (I cut round the base of a small tart tin with a sharp knife as I don't have a cutter big enough). It may be easier to roll out a quarter of the pastry at a time rather than all of it in one go. (If the pastry is too soft then you can pop it in the fridge for 15 minutes to firm up a little but don't let it get too cold or it will be hard to roll out.)
• Line a 12 cup muffin tray with strips of baking parchment - this makes it easy to get the baked vegan mince pies out of the tin. Gently press the pastry rounds into the prepared tin.
• Fill each one with a heaped spoonful of the mincemeat - be generous but don't fill them right to the top as it will bubble up as it cooks.
• Re-roll the pastry trimmings and use a cutter the same size as the cavities in your muffin tin to cut out six rounds. Use a star cutter to cut a star out of the centre of each round.
• Top each of the mince pies with either a star or a round. If you are topping them with a round then brush the edge of the pastry with water and press the top down firmly around the edge to seal.
• Place the tray of mince pies in the freezer for 20 minutes while you preheat the oven to 190C/375F/gas mark 5.
• Brush the tops of the mince pies with a little non-dairy milk then bake for 25-30 minutes until golden and bubbling. Use the strips of baking parchment to lift them out of the tin onto a wire rack and leave to cool before eating. Don't leave them to cool in the tin as any mincemeat that bubbles over will cement them in!

VEGAN MINCE PIES

Steps:

• Start by making the filling. In a large saucepan set over medium heat, combine the chopped apple, dried fruit, light brown sugar, spices, salt, orange juice, and port and stir to combine.
• Cook the mixture for 35-40 minutes, stirring often, until all of the liquid has reduced, the apple pieces have broken down and the dried fruit is soft. Transfer the mixture to a container and let it sit for at least 24 hours hours.
• Once the mincemeat is ready, prepare the pastry. Add the flour, icing sugar and salt to a food processor and pulse to combine. Next, cube the butter and add it to the processor. Mix the butter into the flour for 1-2 minutes, until the butter has completely broken down and incorporated into the flour.
• With the mixer running, add 3 tbsp plant based milk. Mix until a dough comes together. Transfer the dough onto a sheet of cling film or parchment paper, form it into a disc and wrap it up. Transfer the dough into the fridge and let it sit for at least 30 minutes.
• Preheat the oven to 175˚C fan/195˚C conventional. Invert a baking tray and place it onto the middle shelf of the oven - this will help achieve crispy mince pies bases.
• Once the dough has rested, transfer it onto a lightly floured surface. Use a rolling pin to roll the dough out, until it's roughly ½ cm thick.
• Use a cookie cutter that's slightly larger than the size of each mince pie case/hole to punch out 12 rounds which will be the mince pie bases. Collect the scraps of dough, form them into a disc and wrap them up. Place the dough in the fridge for 10 minutes - this will make it easier to roll it out.
• In the meantime, place one round into each mince pie case, and use your fingers to gently press it into the bottom and sides of the case. Fill each mince pie case with around 1 tbsp of filling, or enough to evenly fill each case.
• Remove the dough from the fridge and transfer it onto a lightly floured surface. Use a rolling pin to roll it out again, until it's roughly ½ cm thick. If you want to cover your mince pies, use a cookie cutter that's around 1cm smaller than the previous one, to punch out 12 rounds. If you want to top them with a star, use a star shape cutter to cut out 12 stars.
• Place the shapes you've cut out onto the filling. Use your fingers to gently press them down along the sides, to seal them to the bases.
• Use a pastry brush to brush the mince pies with the plant based milk, then sprinkle them with the demerara sugar.
• Transfer the mince pies into the oven and bake them for 25-28 minutes, until golden brown and bubbling.
• Let them cool for 10 minutes, then run a knife through the edges of each mince pie. Next, use a knife or offset spatula to carefully lift each from its case and transfer them onto a wire rack to cool completely.
• Serve the mince pies plain or topped with icing sugar.