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

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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)

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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 ⅓ of the chilled dough and set aside for pie lids. Roll out the remaining ⅔ dough on a lightly floured surface to about 3 mm (⅛ 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.