By Galiyah Assan/shuttertock

The Ultimate Vegan Mince Pies Recipe for Christmas

by | December 18, 2018

There’s no feeling more Christmasy than sitting by the fire, drinking some mulled wine and feasting on a vegan mince pie. You can buy pre-made mincemeat, although it’s not very easy to find in the United States, it’s actually pretty simple to make your own, check out the vegan mince pies recipe below to find out exactly how easy! 

vegan mince pies recipe
By Moving Moment/shutterstock

Vegan Mince Pies Recipe



1 ½ cups chopped mixed dried fruit
Zest of 1 orange
¼ cup brandy
1 tsp lemon juice
2 tbsp soft brown sugar
1 tsp cinnamon
½  tsp pumpkin pie spice
¼ tsp grated nutmeg
1 peeled and grated apple

For the pastry

2 ½ cups plain flour
pinch salt
2 tbsp superfine granulated organic sugar, plus extra for sprinkling
1 ¼  cup vegan margarine spread
½ cup ice cold water, or as needed

Almond milk to brush pastry before baking.


Vegan Mince Pies Recipe
Vegan Mince Pies Recipe
By Anna Shepulova/shutterstock



Leaving out the apple, mix the rest of the ingredients in a bowl, cover and let sit overnight to allow the fruit to absorb the brandy.
Stir in grated apple.


In a mixing bowl combine the flour, sugar, and salt, rub in the margarine and then a little bit at a time add cold water until you get a firm yet rollable dough mixture.

Wrap your dough in saran wrap and allow to cool in the refrigerator for about 30 mins.

Constructing the Pies

Preheat the oven to 400 degrees Fahrenheit and grease a 12 hole muffin tray.

Roll the pastry out, about 1/4cm thick, and cut out 12 circles of pastry (slightly larger than muffin tray holes)

Press the discs of pastry gently into the muffin tray, with a fork, prick the bottom of each, and fill with a tbsp of the filling mixture, then cut out 12 toppings of pastry and place on top of the filling.

Brush with almond milk, sprinkle with sugar and bake for about 25 minutes until the pastry is crisp and slightly browned.

Have a vegan mince pies recipe that you love? drop the link in the comments. 

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Julie Nealon

Associate Editor, New York USA | Contactable via [email protected]



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