Vegan Mince Pies
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- Total Time
- 3hrs 25mins
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- Serves
- 18
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- Calories
- 312
Christmas Vegan Mince Pies, simple yet delicious with a hazelnut filling that everyone will love.
Inspired by: https://www.bbcgoodfood.com/recipes/vegan-mince-piesrecipe updated 30 Dec 2020
Ingredients
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- Vodka
- 50 ml
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- Water
- 2 tablespoons
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- Apple
- 200 g
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- Dried mixed fruit
- 200 g
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- Black cherries
- 390 g
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- Hazelnuts
- 100 g
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- Orange
- 1
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- Ground cinnamon
- 1 teaspoon
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- Ginger
- 1 teaspoon
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- Allspice
- 1 teaspoon
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- Dark brown sugar
- 150 g
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- Kirsch
- as needed
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- White flour
- 400 g
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- Coconut oil
- 200 g
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- Icing sugar
- 20 g
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- Non dairy milk
- 50 ml
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- Icing sugar
- as needed
Tools
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Oven
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Food processor
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Drinking glass
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Large roasting dish
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Food processor bowl
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Work surface
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Baking sheet - 18 x 13"
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Cupcake pan - 12 cup
Step preview
- Heat oven to 180C/160C fan/gas 4
- Tip all the mincemeat ingredients into a roasting tray – be sure to include half the Kirsch from the jar of cherries
- Mix everything together, then cover with a lid or a sheet of foil
- Bake for 35-40 mins until all the sugar has melted, the mixture is bubbling slightly at the edges and the liquid has reduced
- Set aside to cool completely
- Can be made up to three days in advance and chilled in the fridge
- Add vodka to a clean drinking glass
- Put your vodka in the freezer for at least 1 hr to ensure it’s as cold as possible before adding to your pastry mix
- To make the pastry: tip the flour and coconut oil to a food processor
- Pulse until the mixture resembles breadcrumbs
- Add the sugar
- Pulse to just combine
- Then pour in the vodka and ice-cold water
- Pulse until the pastry is just coming together
- Tip the dough onto a clean surface
- Pat into a disc with your hands
- Wrap in cling film and chill in the fridge for at least 30 mins
- Take the pastry out of the fridge
- Cut off one-third of the pastry and keep covered under a tea towel
- Cut the rest into five chunks and, one chunk at a time, squeeze with your hands until malleable, then roll out on a well-floured surface to a thickness of 0.5cm
- Cut out circles using a 9cm cookie cutter and line 18 holes of two 12-hole cupcake tins
- Repeat with the rest of the pastry chunks, re-rolling off-cuts where necessary
- Put a heaped spoonful of mincemeat in the middle of each circle
- Then put the pies in the fridge
- Take the remaining pastry from under the tea towel and roll out to 0.5cm thickness
- Transfer to a baking sheet lined with baking parchment
- Chill for 15 mins to firm up
- Heat oven to 180C/16C fan/gas 4
- Remove the pastry sheet from the fridge and use an 8cm cookie cutter to cut out nine circles, then use a star cutter to cut out the middles
- Bring the mince pies out of the fridge and top half of them with the stars and the other half with the stamped-out circles
- Use your fingers to seal the tops and bases
- Then brush the tops with milk
- Bake for 30 mins until the pastry is crisp and the tops are golden
- Cool a little, then dust with a little icing sugar to serve