Vegan Mince Pie Recipe
Christmas is fast approaching and as the weather turns cooler there’s nothing more we love than spending our evenings inside in the warm, baking some festive treats. And what brings Christmas to mind more than the classic mince pie?! These ones have been given a healthy twist by the lovely Naturally Sassy and will leave your kitchen smelling festive and full of spices as they cook. After one you’ll be sure to feel full of Christmas spirit!
We like to make these in big batches which can be frozen and will last you over the festive season. This recipe is vegan, refined sugar and dairy free and can be made completely gluten free if you wish.
For the filling:
2 gala apples, diced into very small pieces
2 1/2 cups (400g) dried fruit
1/2 cup (80g) mixed nuts
Zest of 1/2 an orange and 1/2 a lemon, juice of 1/2 and orange
2 tsp mixed spice
1 tsp cinnamon
1/2 tbsp vanilla extract
1 cup water
1 tbsp brandy or dark rum (optional!)
For the pastry:
2 cups spelt flour – (you can use 1 cup ground almonds + 1 cup brown rice flour for a completely gluten free alternative)
1/2 cup (125ml) oat milk (or use rice Milk for a sweeter taste)
110g vegan margarine (this can be substituted for a vegan alternative)
4 tbsp agave/maple syrup
Combine all the ingredients for the mince meat in a pan, add 1/2 of the water, cover and leave to simmer for 30-45 minutes. Add more water as necessary to keep the consistency nice and gooey.
Preheat the oven to 180c and whilst your mincemeat cooks you can prepare the pastry.
Sieve the flour into a mixing bowl, then add the butter and stir until it forms a breadcrumb like texture. Slowly stir in the milk and syrup until it forms a dough.
Sprinkle flour on a surface and roll out half the mixture thinly. Depending on your cookie cutter size (if you don’t have any of these you can use the rim of one of your wine glasses) you should make 12-14 mince pie bases. Place bases in muffin tins which you have greased beforehand.
Once the mincemeat has slightly cooled place 1-2 tbsp of the mixture in each. Roll out the rest of the dough mixture and make your tops. Use a brush of water to help stick the sides together. Poke two small holes in the top, and place in the oven to cook for 15-20 minutes (or until slightly brown).
Serve straight away or reheat later. Enjoy!