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Vegan Mince Pies


Make these eco-friendly vegan mince pies, not only do they taste better than shop bought mince pies but they also avoid all the packaging. Just remember the fruit needs soaking the night before making the mince pies.

Top Tip

Flavour the mincemeat with other alcohols such as rum, gin or even Baileys to create a different boozy mince pie.


Vegan Mince Pie Filling

300g of Mixed Dried Cake Fruit with Peel

2 Eating Apples – grated

Juice of 1 Orange

Juice of 1 Lemon

120ml of Maple Syrup or Vegan Honey (or Bovey Honey for non-Vegans)

1 tsp of Mixed Spice

60ml of Brandy

Vegan Pastry

250g Reclaim the Grain Population YQ White Wheat Flour

125g Icing Sugar

125g Vegan Spread

2 Tbsp of Minor Figures Oat Milk

Pinch of Pink Himalayan Salt

Pinch of Organic Ground Cinnamon


1.Put all the filling ingredients in a large bowl, cover and leave the mixture overnight or for at least 12 hours. Any left-over mixture can be stored in a sterilised jar in the fridge for two months.

2.Once the filling has marinated and you are ready to make the mince pies, make the pastry. Preheat the oven to 180°C. Mix the flour, salt, sugar and cinnamon in a mixing bowl. Run in the vegan spread until you have a breadcrumb consistency.

3.Add enough of the two tablespoons of oat milk to bring the mixture together and form a ball of dough. Kneed for 2 minutes and then place in the fridge to chill for 25 minutes.

4.Roll the pastry out on a floured surface and cut out circles to fit your greased pie tin. Place in the tin and top with about a teaspoon of filling mixture. Cut another circle or shape and place on the filling.

5.Sprinkle with caster sugar and bake in the over for 12-15 minutes or until golden.

Choose Ingredients

  • Mixed Cake Fruit with Peel

    £0.78 per 100g

  • Organic Mixed Spices

    £0.45 per 10g

  • Fine Pink Himalayan Salt

    £1.15 per 100g

  • Organic Ground Cinnamon

    £0.45 per 10g

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