About the bake
We've got a really good recipe for vegan mince pies topped with vegan marzipan. These festive traditional treats have a a great texture which isn't compromised just because it doesn't have dairy or egg in the recipe. Treat yourselves this Christmas to these vegan marzipan topped mince pies.
Method
Step 1:
Make the mincemeat in advance following Billington’s recipe.
Step 2:
(Chill the shallow cupcake tin in the fridge.) Rub together the flour, coconut oil & sugar in a food processor or by hand until the mixture resembles breadcrumbs.
Step 3:
Add a tablespoon of water a little at a time until the dough begins to come together as a ball. It is important not to overwork the pastry otherwise it can become very tough.
Step 4:
Turn the dough out on to a floured surface and bring it together. Using a floured rolling pin begin to evenly roll out the pastry to about 2-3mm thickness.
Step 5:
Use small circular cutter and stamp out 16 circles and place them in the holes in the baking tin.
Step 6:
Fill generously with mincemeat to the top of the edges of the pastry.
Step 7:
Roll out the marzipan to 2-3mm thickness and use a snowflake cutter to stamp out shapes. Place them on top of the pastry cases and brush the rims of the pastry with the almond milk.
Step 8:
Preheat the oven to 200°C and bake the pies for 20 minutes until the pastry is golden and cooked throughout.
Step 9:
Remove from the oven and then leave for 1-2 minutes before removing from the tin.
Step 10:
Place on a rack to cool.
If you love this vegan mince pie recipe, why not try our easy vegan chocolate cake recipe?
Ingredients
For the Pastry Cases
- 70g Allinson's plain flour
- 100g Coconut oil (cold, hard)
- 0.5 tsp Salt
- 80g Billington's Unrefined Golden Caster Sugar
- 200g Marzipan
- 10ml Almond milk (to glaze)
For the Mincemeat
- 225g Bramley apples
- 0.5 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 1.5 tsp Mixed spice
- 3 tbsp Brandy
- 115g Sultanas
- 115g Raisins
- 115g Currants
- 115g Shredded vegetable suet
- 115g Whole candied peel (finely chopped)
- 150g Billington's Unrefined Dark Muscovado Sugar
- 1 Orange zest & juice
- 1 Lemon zest & juice
Utensils
- Food processor
- Rolling pin
- Circular cutter
- Shallow bun tin
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Pastry Cases
- 70g Allinson's plain flour
- 100g Coconut oil (cold, hard)
- 0.5 tsp Salt
- 80g Billington's Unrefined Golden Caster Sugar
- 200g Marzipan
- 10ml Almond milk (to glaze)
For the Mincemeat
- 225g Bramley apples
- 0.5 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 1.5 tsp Mixed spice
- 3 tbsp Brandy
- 115g Sultanas
- 115g Raisins
- 115g Currants
- 115g Shredded vegetable suet
- 115g Whole candied peel (finely chopped)
- 150g Billington's Unrefined Dark Muscovado Sugar
- 1 Orange zest & juice
- 1 Lemon zest & juice
Utensils
- Food processor
- Rolling pin
- Circular cutter
- Shallow bun tin