vegan mince pies

Vegan Mince Pies

20 Mins     20 Mins     Easy     5

Light, flakey homemade vegan pastry makes these vegan mince pies a real Christmas treat. Enjoy them warmed up or cold.

Makes 12



  • 225g plain flour
  • 115g vegan butter, cold and cubed
  • 2-3 tbsp cold non-dairy milk or cold water
  • 300g homemade mincemeat, or shop bought


  • 2 tsp unsweetened non-dairy milk
  • 1/2 tsp plant syrup


  • To make the pastry, put the flour and cubed butter into a blender and mix for a minute or so until it resembles breadcrumbs. Add 2 tablespoons of milk/water and pulse until the mix starts to come together (add another tablespoon if it looks dry). Tip out onto a worktop and bring together with your hands. Wrap the dough tightly and put it in the fridge to rest for at least 30 minutes.
  • Preheat the oven to 170C/340F fan.
  • Split the dough into 2/3rd and 1/3rd pieces. Take the larger 2/3rd piece and, on a floured surface, roll to about 3mm thick. Use a 9cm round cutter to cut 12 rounds, bringing the pastry back together and re-rolling as necessary. Place each round in the 12 hole shallow bun tin. Then cut 12 pie tops from the remaining pastry using a 7cm round cutter or decorative 5-6cm cutter.
  • Spoon about 1 tsp of mincemeat into each pie. If using round tops, brush the edges of the pastry with a bit of water first, then press the edges pie and top together with your fingers. For decorative tops, just press them down gently. Make up the glaze by mixing the milk and syrup together. Brush some glaze over the top of each pie.
  • Bake for 20-25 minutes or until turning golden brown. Cool in the tin for 5 minutes before removing and leaving to cool on a wire rack. Dust with a bit of icing sugar before serving.

Best eaten on the day, but can be stored in an airtight container for up to 4 days

vegan mince pies

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