Vegan Mince Pies
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Learn more →Ingredients
12 servings
For the pastry
- 2 cups all-purpose flour
- 2 tbsp powdered sugar
- ¼ tsp salt
- ¾ cup vegan butter, cold and cubed
- 3–4 tbsp ice water
For the mincemeat
- ½ cup dried currants
- ½ cup raisins
- ½ cup sultanas (golden raisins)
- 1 medium apple, peeled, cored, and finely diced
- ¼ cup coconut oil, melted
- 3 tbsp maple syrup
- 1 tsp finely grated orange zest
- 1 tsp finely grated lemon zest
- 1 tsp ground cinnamon
- ½ tsp ground mixed spice
- ¼ tsp ground ginger
- 2 tbsp brandy juice or orange juice
For finishing
- 1–2 tbsp plant-based milk, for brushing
- 1–2 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Make the mincemeat: combine the currants, raisins, sultanas, diced apple, melted coconut oil, maple syrup, orange zest, lemon zest, cinnamon, mixed spice, ginger, and brandy (or orange juice) in a small saucepan over low heat. Stir and cook for 5–6 minutes, until the apple has softened slightly and the mixture is fragrant and glossy. Remove from the heat and set aside to cool completely, at least 30 minutes.
- 2
Make the pastry: whisk together the flour, powdered sugar, and salt in a large mixing bowl. Add the cold cubed vegan butter and rub it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining.
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