These homemade Vegan Mince Pies hold the very essence of Christmas in their delicious pastry crusts. Nothing can beat one warm from the oven with a glass of mulled wine!
250g | 1½cupsall purpose flour, (plain flour in the UK)100g | ½cupcoconut oil, very cold and hard, (they taste better with refined coconut oil)
7-10tablespoonsice cold water
280g | 1¼cupsmincemeat,
a fewdropsplant-based milk, or aquafaba for brushing the pastry
natural powdered sugar, for dusting, (see recipe notes for alternative)
Put a shallow bun tin ormince pie tinin the fridge to chill. You need a total of 16 holes.
Add the flour, salt, coconut oil and sugar to a food processor and blend until it looks like breadcrumbs.
Add the water one tablespoon at a time until it just start to ball up as the blade goes round. As soon as it starts, stop the food processor. Over working it will make the pastry tough.
Test that you can squeeze it together into a pliable dough. Add a tiny bit more water and process again if it’s too dry, or if it’s ok then remove the blade, bring the dough together and turn out onto a floured surface.
Roll out to 2-3mm thick and even all over.
Use a cookie cutter, mason jar lid or the top of a mug or glass to cut 16 rounds big enough to go in each hole and come up the sides (if you are using a muffin tin then you can either make the pies extra deep or you can just use enough pastry in each one to go half way up the sides. If you make them extra deep you won’t get 16).
Crimp the edges if you want to or just leave them.
Add a generous amount of mincemeat to each once. It should come right up level with the top.
Bring the pastry scraps back together and roll out again to 2 – 3 mm thick.
Cut out the lids. You can make them full round ones or cut them into shapes. If you make full lids brush around the top of each pie with a little plant-based milk or aquafaba before adding the lid then press down all around to seal. If you are using stars then place them on the top of each pie and press down gently to make them as flat and even as you can .
Brush the top of each pie with plant-based milk
Refrigerate the pies while the oven warms up to °425F
Once the oven is to temperature remove the pies from the fridge and place in the hot oven.
Cook for around 20 – 23 minutes. The pastry should be turning golden brown and the mincemeat filling bubbling.
Remove from the oven and prise out gently. I found using a little knife the easiest way to loosen up around the edge if necessary and pop them out.
Place on a cooling rack. Do not cool them in the tins or you will end up with soggy bottoms!