Vegan Mince Pies

Homemade mince pies are quick and easy to make, and a world apart from shop bought ones, which tend to be massively loaded with refined sugar.

I’ve given you four options to experiment with for the short crust pastry. Three vegan and one traditional, using different types of oil/ fat. They each give a slightly different texture and flavour.

The luxury mincemeat requires a bit of advance preparation to allow it to mature, however you could happily use it straight away, omitting the brandy and substituting with a grated apple and the juice of 1 orange. Alternatively, try the quick mincemeat recipe instead.

Makes approximately 12 mince pies



  • 200g plain flour
  • 100g coconut oil
  • 5 tablespoons rice milk (or any dairy free milk)


  • 2 cups plain flour
  • 110g dairy free spread
  • 1/2 cup rice milk


  • 2 cups plain flour
  • 1/2 cup olive oil
  • 1/2 cup rice milk

Or (non-vegan option):

  • 2 cups plain flour
  • 125g organic butter
  • 5-6 tablespoons cold water

Luxury Mincemeat:

  • 450g mixed dried fruit (currants, raisins, sultanas)
  • 100g dried apricots
  • 2 tablespoons orange marmalade
  • 1 teaspoon ground mixed spice
  • 1/2 teaspoon grated nutmeg
  • 100ml brandy
  • grated zest of 1 orange

Quick Mincemeat:

  • 1 cup raisins
  • 1 cup currants
  • 1 cup cranberries
  • 1 handful of dried apricots – chopped
  • 1 apple – grated
  • 1 orange – zest and juice
  • 1 lemon – zest and juice
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 tablespoon of olive oil


Luxury Mincemeat:

  1. Combine all the mincemeat ingredients in a large bowl and mix thoroughly
  2. Cover and allow to stand in a cool place for 2 days. Stir occasionally.
  3. Pot into sterilised jars and store in a cool place. Allow to mature for a couple of weeks before using

Alternative quick mincemeat:

  1. Combine all the ingredients in a large bowl and mix together
  2. Transfer to a saucepan, heat gently and simmer for 30 minutes

Pastry and pie preparation:

  1. Preheat the oven to 180ºC
  2. Combine the flour and oil/fat in a bowl and rub together with your fingertips until it becomes the consistency of breadcrumbs
  3. Add the milk/ water, stir and then mix with your hands until it becomes a smooth dough. You don’t need to knead!
  4. Allow the dough to rest for 30 minutes
  5. Flour a work surface and roll out the dough thinly (4-5 mmm)
  6. Cut out 12 circles using a plain or fluted cookie cutter
  7. There should be enough pastry remaining to cut out 12 smaller shapes for the lids (stars, trees etc)
  8. Place the circle bases into a 12 hole tart tray
  9. Add 1 spoonful  of mincemeat to each; don’t overload otherwise the mincemeat bubbles and leaks over the edge whilst cooking, making the pies difficult to remove from the tray
  10. Place the stars/ tree lids on top of the mincemeat
  11. Place the tray in the oven and bake for 20-22 minutes until golden brown
  12. Remove, place on a wire rack and allow to cool for a few minutes before dusting the tops with icing sugar
  13. Merry Christmas!

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