The traditional English Christmas classic – Vegan Homemade Mince Pies. Well they’re not usually vegan, but I had to change that didn’t I?! These are perfectly delicious, filled with succulent, juicy fruits gently spiced with cinnamon and nutmeg and topped with a crisp crumb topping for an extra special bite. I also have a Gluten-Free Mince Pies recipe too if you can’t have these ones – just as delicious!
The reason I’ve given these vegan mince pie crumbles a crumbly top is because a) crumble is the don and b) I’m not actually good at ensuring the pastry case and the pastry top cook at the same time. Either the top is too brown and the case is perfect or the case is too soggy but the top is perfect. Hence the making of my mince pie crumbles. I hope to make the next batch with a full on pastry top though!
I’ve also made it much easier for myself so that each component will be cooked in advance and all I need to do is put all bits together to make the full thing, kind of like a bed from IIkea. But unlike Ikea furniture, these vegan homemade mince pies are crispy, crumbly, fruit, buttery, tangy and sweet. Put that together and what have you got?! The best vegan mince pies!
Questions about Vegan Mince Pies
How to make homemade vegan mince pies?
To make homemade vegan mince pies, start with the filling. This requires raisins, sultanas, dried cranberries and candied peel. Soak half the quantity in hot water for 1-2 hours. Combine with the rest of the dried fruit, brown sugar, cinnamon, nutmeg, ground allspice and chopped apple. Add half to a blender and roughly blitz before removing and adding back to the bowl and setting aside.
For the wholewheat pastry, add the butter to the flour and using fingertips, form into a breadcrumb-like texture. Add a few drops of milk and stir using a blunt knife. When a smooth dough is formed, wrap in clingfilm and chill for 30 minutes in the fridge. Remove then roll out until to 3mm thickness. Use a 9cm cookie cutter to cut out circles then press into greased muffin tins. Blind make for 20 minutes then leaves aside to cool.
For the crumble, combine the flour with the vegan butter and make into breadcrumbs then add in the sugar, place on a baking tray and bake for 12-15 minutes until golden and crisp. Add 2 tbsp mincemeat to each pastry case, top with crumble then heat in a hot oven for 2 minutes.
What are mince pies?
Mince pies are a traditional English Christmas dessert made up of a pastry case and top filled with dried fruits such as sultanas, raisins and candied peel with are infused with cinnamon, nutmeg and cloves. The filling is known as mincemeat, although it does not contain any meat.
How to store individual mince pies
Store in an airtight container in the fridge for up to a week.
Mincemeat Substitutions
- Coconut sugar can be replaced with brown sugar.
- Vegan spread can be replaced with coconut oil though the flavour may change slightly due to the coconut taste from the oil.
These homemade mince pies are…
- Crisp
- Crumbly
- Juicy
- Spiced
- Christmas food
- Made with wholewheat flour
- Vegan
- Plant-based
Recipes you should try…
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Made these Vegan Homemade Mince Pies?
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Vegan Homemade Mince Pies
Ingredients
Mincemeat:
- 250 g raisins
- 100 g sultanas
- 100 g dried cranberries
- 100 g candied peel
- 200 g brown sugar
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- 1 tsp ground allspice
- 1 chopped apple
- 150 ml hot water
Vegan pastry:
- 400 g wholewheat flour
- 200 g vegan spread
- 50 ml milk
Vegan Crumble topping:
- 165 g wholewheat flour
- 100 g coconut sugar
- 100 g vegan spread
Instructions
- Preheat oven to 180C.
- For the mincemeat, soak the raisins, sultanas, apple and dried cranberries in hot water for 1 hour.
- Add the remaining ingredients.
- Place half the mixture in a food processor and blitz roughly for a few seconds.
- Add back to the rest of the mincemeat and leave aside.
- For the pastry case, combine the flour and vegan spread with fingertips until breadcrumb-like.
- Slowly add the milk whilst mixing with a blunt knife until it resembles a dough.
- Form dough into one big piece, wrap in clingfilm and refrigerate for at least 30 minutes.
- Remove from fridge and roll out on floured surface until 3mm thick.
- Using a 9cm cookie cutter, cut out circles and line a greased cupcake tin with these.
- Bake for 20 minutes until golden and leave aside.
- . Repeat until all pastry has been used up.
- For the crumble topping, using fingertips, combine spread and flour until breadcrumbs,
- Fold in the sugar.
- Place on a baking tray lined with greaseproof paper and cook until golden, around 15 minutes.
- When ready to eat, place a spoonful of mincemeat in the pastry case and give a generous sprinkle of crumble on top.
- Place in the oven for a few minutes if you would like it hot.
Notes
- Wheat flour can be replaced with gluten-free pastry flour
- Coconut sugar can be replaced with any other type of sugar
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