If you’re searching for a festive treat that’s bursting with tradition and flavor but entirely plant-based, these Vegan Mince Pies With Homemade Mincemeat Recipe are absolute game changers. Packed with a wonderfully spiced, homemade mincemeat made from fresh apples, tangy orange, sultanas, and warming spices, all tucked into a rich vegan pie crust, these pies offer the perfect combination of flaky, fruity, and aromatic magic. Making your own mincemeat might sound ambitious, but trust me, once you try this recipe, it’ll become your holiday staple, bringing that nostalgic Christmas spirit to your kitchen in the most delicious vegan way.
Ingredients You’ll Need
This recipe is all about working with simple, wholesome ingredients that each bring their unique touch to the final pie. From the crisp sweetness of granny smith apples to the deep warmth of spices, every component plays an essential role in achieving that perfectly balanced taste and texture. Here’s everything you’ll need to get started:
- Vegan pie crust: The buttery, flaky base that holds the filling together beautifully and melts in your mouth.
- 150 g granny smith apple: Adds natural sweetness and a slight tartness to balance the spice.
- 75 ml juice and rind from an orange: Fresh citrus brightness that lifts the flavors and adds complexity.
- 100 g sultanas: Cheerful bursts of juicy sweetness.
- 100 g raisins: Rich, chewy morsels that deepen the fruity profile.
- 70 g candied orange peel: Offers zesty, chewy texture and a beautiful pop of color.
- 40 g flaked almonds: Provide a subtle crunch—omit for a nut-free version without losing much flavor.
- 100 g light brown sugar: Brings mellow sweetness and moisture.
- 100 g dark brown sugar: Adds deeper molasses notes for richness.
- 2 teaspoons ground cinnamon: Classic warm spice that’s absolutely essential.
- 1 ½ teaspoons ground ginger: Gives a gentle bite and warmth to the mix.
- 1 teaspoon ground nutmeg: Adds a soft, earthy undertone.
- ¾ teaspoon ground cloves: Intense and aromatic—used sparingly for that perfect festive punch.
- 100 g vegan butter: Ensures the filling is wonderfully smooth and luscious.
- 100 ml brandy: Or choose vegan port or whiskey to enrich the flavors with a subtle boozy kick.
- 50 ml non-dairy milk: Perfect for brushing the pastry and helping the sugar stick for a lovely glaze.
- Granulated sugar: For sprinkling on top, creating a sparkling crisp finish.
How to Make Vegan Mince Pies With Homemade Mincemeat Recipe
Step 1: Prep Your Pie Crust and Mincemeat Ahead
The secret to fabulous mince pies is giving your pie crust and mincemeat enough time to rest and develop. Make both the pie crust and mincemeat filling 1 to 3 days before you plan to bake. This chilling period allows the dough to relax for ultimate flakiness, and the mincemeat flavors to mingle beautifully, ensuring each bite bursts with festive goodness.
Step 2: Prepare the Pie Crust
Mix your vegan pie crust ingredients up to when the dough comes together, then shape it into a large disc. Wrap tightly with plastic wrap and pop it into the fridge for at least an hour or up to three days. Chilling the dough makes it easier to handle and helps it bake into tender, flaky perfection.
Step 3: Chop Up Your Fruit and Zest the Orange
Core your granny smith apple and chop it into small, even cubes—this ensures the filling cooks evenly and softens nicely. Zest and squeeze your orange to capture both tang and sweetness, which create a bright, fresh contrast to the rich, spiced fruits.
Step 4: Mix the Mincemeat Filling
In a large bowl, combine the chopped apples, orange juice and zest, sultanas, raisins, candied orange peel, flaked almonds, sugars, and spices. Stir everything together so each piece is coated in the juices and spices for maximum flavor. Let it sit covered for an hour; this resting time really allows all those gorgeous spices to infuse the fruit.
Step 5: Cook the Mincemeat
Melt the vegan butter in a pot over medium heat, then add your mincemeat mixture. Let it simmer gently, stirring frequently for 30 to 40 minutes until the liquid has mostly evaporated and the apples become tender. This slow cooking deepens the flavor and softens the fruit just right. After removing from heat, let it cool for a bit before stirring in your brandy or chosen spirit. Seal and refrigerate it for 1 to 3 days to develop an even richer flavor.
Step 6: Preheat the Oven and Prepare Your Tins
Set your oven to 200°C (392°F) and grease your muffin pans with vegan butter. If you don’t have muffin tins, disposable tin foil cups on a baking sheet work just as well. This preparation ensures the pies bake evenly and don’t stick.
Step 7: Roll Out and Cut the Dough
Separate one-third of your chilled dough for the lids, then roll out the remaining dough to about 3mm thickness. Use a 4 inch (10cm) cutter to cut out 15 pie bases and gently press them into your muffin pans, pushing up the sides to create little pastry cups ready to cradle the mincemeat.
Step 8: Fill and Seal the Pies
Fill each pastry cup with approximately 1.5 tablespoons of your homemade mincemeat, leaving a small gap at the top. Brush the edges with non-dairy milk, roll out the reserved dough, and cut out 15 smaller lids (about 3 inch or 7cm). Place each lid on top of a pie and press the edges together to seal, then cut a small cross on top to allow steam to escape. Glaze the tops with more non-dairy milk and sprinkle with granulated sugar for that irresistible sparkle.
Step 9: Bake to Golden Perfection
Bake your pies for 20 to 25 minutes until the pastry turns a beautiful golden brown. Let them cool to room temperature before carefully loosening the edges and removing from the pans. The result? Perfectly portioned, flaky pies with luscious spiced filling that invite you to dive right in.
Step 10: Storage Tips
Store your vegan mince pies in an airtight container in the refrigerator for up to four days or keep them at room temperature for two days. They also freeze wonderfully, making them ideal for festive meal prepping or last-minute treats.
How to Serve Vegan Mince Pies With Homemade Mincemeat Recipe
Garnishes
Sprinkle your mince pies with a little extra granulated sugar or dust them with powdered sugar right before serving for a snowy winter feel. Freshly whipped coconut cream or a generous dollop of vegan vanilla custard adds indulgent creaminess that pairs perfectly with the spicy filling.
Side Dishes
While mince pies shine on their own, pairing them with warm spiced drinks like mulled wine or a rich hot chocolate creates an unforgettable cozy experience. For a savory twist, serve alongside roasted nuts and vegan cheeses for a festive snack platter that will impress every guest.
Creative Ways to Present
Elevate your presentation by placing the mince pies on a beautiful holiday-themed platter lined with decorative fairy lights or fresh rosemary sprigs. Wrap individual pies in festive parchment paper tied with twine for charming edible gifts that friends and family will adore. Adding a small star-shaped pastry cut-out on each lid before baking also makes them extra special and festive.
Make Ahead and Storage
Storing Leftovers
Leftover mince pies keep their charm for several days when stored in an airtight container in the fridge. This makes them a great candidate for nibbling over a workweek or for unexpected guests dropping by.
Freezing
These pies freeze beautifully. Place them in a sealed container or freezer bag and freeze for up to three months. When you’re ready to enjoy, simply thaw them overnight in the fridge.
Reheating
To revive the fresh-baked feel, warm your mince pies in an oven preheated to 180°C (350°F) for 10 to 15 minutes. This brings back the crisp pastry and warms the spiced filling perfectly—avoiding the microwave keeps the crust from becoming soggy.
FAQs
Can I make the mincemeat without alcohol?
Absolutely! You can simply omit the brandy and use extra fresh orange juice or a splash of apple cider vinegar for tang, ensuring your mincemeat stays vibrant and delicious without alcohol.
Is it possible to make these gluten-free?
Yes, by swapping the pie crust with a gluten-free pastry dough, you can enjoy gluten-free vegan mince pies. Just make sure your gluten-free dough is sturdy enough to hold the filling and bake well.
Can I prepare the whole pie in advance?
Yes! You can assemble the pies a day ahead, keep them refrigerated, and bake right before serving to ensure freshness and flakiness.
What can I substitute for candied orange peel?
If you don’t have candied orange peel, candied mixed peel is a great alternative. If you avoid candied fruit altogether, finely grated orange zest adds brightness but won’t provide the same chew.
How do I make the pastry flakier?
Chilling the dough well and using cold vegan butter keeps the layers distinct and flaky. Try not to overwork the dough and handle it gently to preserve all that lovely butter in pockets.
Final Thoughts
These Vegan Mince Pies With Homemade Mincemeat Recipe perfectly blend tradition and plant-based goodness for a festive treat that feels like a warm hug on a winter day. Whether you’re baking for a holiday party, gifting friends, or simply indulging yourself, they are guaranteed to bring smiles and ‘mmmms’ all around. So grab your apron and get ready to fill your kitchen with the most wonderful seasonal aromas—these pies are just too good to resist!
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Vegan Mince Pies With Homemade Mincemeat Recipe
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes plus chilling and resting times
- Yield: 15 mince pies
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegan
Description
Discover the perfect festive treat with these Vegan Mince Pies featuring a homemade mincemeat filling. Made with a flaky vegan pie crust and a rich, spiced mixture of apples, dried fruits, nuts, and warming spices, these pies are a deliciously traditional holiday dessert that’s entirely plant-based. The mincemeat is gently simmered and enhanced with brandy, then baked inside crisp pastry shells, making for an indulgent yet dairy-free delight perfect for any celebration.
Ingredients
Pie Crust
- 1 batch vegan pie crust
Homemade Mincemeat Filling
- 150 g granny smith apple (approx 1 large apple)
- 75 ml juice and rind from an orange (freshly squeezed)
- 100 g sultanas (or golden raisins)
- 100 g raisins (or currants)
- 70 g candied orange peel (or candied mixed peel)
- 40 g flaked almonds (omit for nut-free option)
- 100 g light brown sugar (light muscovado recommended)
- 100 g dark brown sugar (dark muscovado recommended)
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground nutmeg
- ¾ teaspoon ground cloves
- 100 g vegan butter
- 100 ml brandy (or vegan port or whiskey)
- 50 ml non-dairy milk
- Granulated sugar (for garnish)
Instructions
- Make Pie Crust: Prepare the vegan pie crust as instructed in the referenced recipe, shaping it into a large disc. Wrap tightly in plastic wrap and chill in the fridge for at least 1 hour, or up to 3 days, to ensure a flaky pastry base.
- Prepare Fruits: Core and finely chop the granny smith apple into small cubes. Zest and squeeze the orange to gather fresh juice and rind for the filling.
- Combine Mincemeat Ingredients: In a large bowl, mix the chopped apple, orange juice and zest, sultanas, raisins, candied orange peel, flaked almonds, light and dark brown sugars, ground cinnamon, ginger, nutmeg, and cloves. Stir thoroughly until all fruit pieces are well coated with the juices. Cover and let the mixture rest for 1 hour, allowing flavors to meld.
- Cook Mincemeat Filling: In a medium-large pot, melt the vegan butter over medium heat. Add the mincemeat mixture to the pot and bring to a gentle simmer. Cook for 30-40 minutes, stirring frequently, until most liquids evaporate and the apples soften. Remove from heat, let cool for 15 minutes, then stir in brandy. Cover and refrigerate for 1-3 days to develop deeper flavor.
- Preheat Oven and Prepare Baking Pans: Set oven to 200°C (392°F). Grease two muffin pans with vegan butter or use disposable foil tins arranged on a baking sheet to prepare for baking the pies.
- Roll Out Dough and Cut Bases: Separate â…“ of the chilled dough and set aside for pie lids. Roll out the remaining â…” dough on a lightly floured surface to about 3 mm (â…› inch) thickness. Using a 4 inch (10 cm) fluted or round cutter, cut out 15 bases and press gently into muffin pan cups, shaping edges slightly higher than the tin.
- Fill and Seal Pies: Spoon approximately 1.5 tablespoons of the mincemeat filling into each pie base, ensuring filling does not reach the rim. Brush edges with non-dairy milk. Roll out reserved dough to same thickness and cut 15 lids using 3 inch (7 cm) cutter. Place lids atop each pie and press edges firmly to seal. Cut a small cross on each lid to allow steam to escape, then brush tops with non-dairy milk and sprinkle generously with granulated sugar.
- Bake: Bake pies in the preheated oven for 20-25 minutes or until pastry is golden brown and crisp. Remove and allow to cool to room temperature before gently removing from tins, using a knife if needed to loosen edges.
- Storage: Store pies in an airtight container in the refrigerator for up to 4 days or at room temperature for 2 days. For longer preservation, freeze in sealed containers for up to 3 months. Defrost in the fridge or warm gently in the oven before serving.
Notes
- Making the pie crust and mincemeat filling 1-3 days in advance deepens flavor and improves texture.
- To make nut-free, omit flaked almonds from mincemeat.
- Use brandy, vegan port, or whiskey as preferred for the boozy note in the filling.
- Ensure the cross cut on pie lids allows steam to escape and prevents bursting during baking.
- Allow pies to cool before removing from tins to avoid breaking the delicate crust.
