“Nothing beats a warm mince pie straight from the oven with a glass of mulled wine”
Making mince pies from scratch is pretty easy, particularly when they’re vegan. There’s less mess, you know what’s gone into them and if you’ve got a food processor it all comes together pretty quickly.
It’s entirely up to you whether you want to make your mincemeat from scratch so for the purposes of this recipe I have given you the option of purchasing pre-made or making your own.
Make your own mincemeat?
So it’s totally fine to purchase pre-made mincemeat but do ensure you check the ingredients labels as some varieties do contain beef suet as opposed to vegetable suet, which is the one you want to go for. Originally, believe it or not, mincemeat actually used to always contain meat.
A couple of my favourites, should you wish to purchase pre-made are:
The thing I do love about choosing to make your own, though, is that you get to choose which fruit and which liqueur go into your pies. The link to my mincemeat recipe can be found here.
PREP TIME: 10 mins
COOKING TIME: 40 mins
COST: < £5
- 250g all purpose flour
- 100g coconut oil , very cold and hard
- ½ teaspoon of salt
- 80g caster sugar
- 7-10 tablespoons ice cold water
- 300g mincemeat (shop bought or homemade)
- a few drops of soya milk for brushing the pastry
- Icing sugar for dusting
- Food processor
- Round cookie cutter
- Star shaped cookie cutter
- Greaseproof paper
- Muffin tin
- Grease your muffin tin with butter
- Add flour, salt, coconut oil and sugar to a food processor and blend until it looks like breadcrumbs
- Add the water one tablespoon at a time util the dough starts to become a ball – once this happens, stop the food processor
- Test that you can squeeze it together into a dough (Add a more water and process again if it’s too dry or a tiny bit more flour if too wet)
- Remove the dough from the processor, 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 or cup to cut 16 rounds big enough to go in each hole of the muffin tin and come up the sides
- Crimp the edges if you want to or just leave them
- Add a generous amount of mincemeat to each once.
- Bring the pastry leftovers back together and roll out again to 2 – 3 mm thick
- Cut out the lids. You can make them full round ones or cut them into shapes. I chose stars.
- Brush around the top of each pie with a little soya milk, to seal.
- If you are using stars then place them on the top of each pie and press down gently
- Refrigerate the pies while the oven warms up to 220 C
- Once the oven is to temperature remove the pies from the fridge and place on the middle shelf of the oven
- Bake for around 20 – 25 minutes. The pastry should be turning golden brown and the mincemeat filling bubbling
- Remove from the oven and prise out gently. Do not cool in the tin as this will result in soggy bottoms
- Place on a cooling rack
How did you find this recipe? Was it easy to follow or is something missing. Let me know how it turned out or share your pictures!