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Vegan Mince Pies

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  • Egg Free
  • Dairy Free
  • Vegetarian
  • Vegan

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. 

35Total Time
20Prep Time
15Bake Time
14Serves
Easy

Method

  1. Step 1:

    Make the mincemeat in advance following Billington’s recipe.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5:

    Use small circular cutter and stamp out 16 circles and place them in the holes in the baking tin.

  6. Step 6:

    Fill generously with mincemeat to the top of the edges of the pastry.

  7. 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.

  8. Step 8:

    Preheat the oven to 200°C and bake the pies for 20 minutes until the pastry is golden and cooked throughout.

  9. Step 9:

    Remove from the oven and then leave for 1-2 minutes before removing from the tin.

  10. 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? Full recipe here.

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

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