Vegan Mince Pies with Wholemeal Cinnamon Shortcrust Pastry
Stop buying store-bought mince pies! These Vegan Mince Pies with Wholemeal Cinnamon Shortcrust Pastry are made with Easy Alcohol-Free Vegan Mincemeat – A British Christmas Tradition and are the EASY vegan mince pie recipe you’ve been searching for. Perfect for the holidays, they’re simple to make, delicious, and packed with festive flavor.
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These Rustic Crumbly Vegan Mince Pies are the perfect festive treat to bring the spirit of Christmas to your table. Made with a buttery, flaky crust and packed with homemade vegan mincemeat, they capture all the flavors of the holiday season. Don’t let the name fool you—mincemeat contains NO MEAT, just a delicious blend of fruits, spices, and citric fruits!
Whether you’re cozying up by the fire or gifting a batch to friends, these mince pies are guaranteed to be the delight of the night. Enjoy one fresh from the oven, and you’ll see why these are an unbeatable Christmas dessert!
Why You’ll Love These Mince Pies
- Incredibly delicious wholemeal cinnamon shortcrust pastry that’s buttery, crumbly, and flaky—melting perfectly in your mouth.
- A Christmas classic and a perfect Thanksgiving dessert or sweet treat! It doesn’t get any more festive than mincemeat pastries. These will make your whole house smell like Christmas as they bake.
- Filled with fruity, alcohol-free homemade mincemeat.
- It’s easy, and pretty fast too. There are two components to this recipe, the mincemeat filling and the pastry dough, but both are straightforward to make. See how to make the mincemeat filling. And after you make the mincemeat filling, this recipe requires just 20 minutes of hands-on prep time.
- Dairy-free thanks to vegan butter, making these mince pies completely vegan.
- Suet-free and 100% plant-based—there’s no need for suet as it works perfectly without it.
Ingredient Notes and Substitutions for Homemade Wholemeal Shortcrust Pastry
- Flour – Plain white flour (all-purpose) makes the pastry easy to roll out so a little is needed. Wholemeal flour and whole-spelt flour give a richer flavor and are full of fiber. To make it gluten-free, substitute with a gluten-free flour blend.
- Vegan Butter – Use the block variety for better texture. If vegan butter is unavailable, you can replace it with margarine, olive oil, or coconut oil, though vegan butter gives the best results and also acts as a binder.
- Apple Syrup – A natural sweetener that enhances the pastry’s flavor. If you don`t have apple syrup you might want to use agave syrup, maple syrup, or rice syrup, but note that maple syrup is sweeter.
- Plant-Based Milk – I used soy milk, but any dairy-free milk works well for sealing lids and brushing pastry tops for a golden finish.
- Cinnamon – For the best flavor, use organic Ceylon cinnamon to achieve a classic, festive warmth.
What’s in a Vegan Mince Pie
The answer is no for anyone in America wondering if this classic British pie contains meat. Despite the name, mincemeat is a sweet mixture made from an abundance of dried fruits, spices, and sometimes a splash of alcohol.
Make ahead for Christmas
Both the pastry and mincemeat can be made in advance. The pastry can be kept in the fridge for up to three days or can be frozen for later use. The mincemeat can be prepared months ahead, allowing the flavors to mature and deepen over time ready for Christmas.
Step by Step Instructions
Be sure to check the full ingredient list and printable recipe in the recipe card below.
- Make the Wholemeal Shortcrust Pastry: Combine the flour and cinnamon in a large bowl.
- Add the butter and apple syrup,
- Using your fingertips, rub the butter between the fingertips converting the mixture into crumbs.
- Combine the crumbs, kneading the pastry gently until you form a ball. Chill the pastry for seven to eight minutes.
- Roll out the pastry and, with a pastry or biscuit cutter, cut circles to fit a pie tray. Cut out star or snowflake lids.
- Lightly grease a muffin tin with the vegan butter, and place a round piece of pastry at the bottom of each mold.
- Fill each little case with the pre-prepared mincemeat and top with another pastry circle.
- Brush each pastry lid with milk and bake at 180°C (356°F) for 20-25 minutes until golden brown.
- Let the pies sit for five minutes, then gently remove each one with a spoon and place them on a cooling rack.
- Once completely cool, dust with powdered sugar if desired – this is optional only for decoration.
Equipment
For baking, a shallow mince pie tray is ideal. However, if you don’t have one, a muffin tin works just as well (I used one myself!). Keep in mind that muffin tins will produce deeper pies, so you’ll get fewer pies from this recipe. If needed, feel free to double the quantities to make a larger batch.
You are also going to need a biscuit pastry cutter you can purchase here from Amazon and a cooling rack.
Warming Up Mince Pies
To enjoy your mince pies at their best, warming them up is essential. The ideal method is to reheat them in the oven rather than the microwave to maintain their flaky, crisp pastry. Preheat your oven to 160°C (320°F) and place the mince pies on a baking tray. Warm them for about 8-10 minutes or until they are heated through.
Avoid overheating, as this can dry out the pastry. If you’re short on time, you can use a microwave, but keep it brief—around 20-30 seconds on medium power—just enough to take the chill off. Serve warm with a dollop of vegan whipped aquafaba cream or a scoop of tutti frutti dairy-free ice cream for the perfect festive treat.
What to Serve with Vegan Mince Pies?
Serve your vegan mince pies warm, perhaps with a dollop of creamy vanilla-flavored aquafaba whipped cream or a drizzle of rich, homemade vegan custard.
Storing and Freezing
How long do vegan mince pies last?
They will last up to six days in an airtight container in the refrigerator and three to four days at room temperature. They can be warmed up or eaten cold. For longer storage, freeze them for up to 3 months.
You can also freeze the mince pies for up to 3 months. To enjoy, allow them to fully defrost at room temperature. For the best results, reheat them in a preheated oven at 160°C (320°F) for 5-10 minutes after defrosting.
Recipe Tips
- Chilling the dough: Chilling for 7- 10 minutes before rolling will also help maintain a flaky texture.
- Avoid overworking the dough: Handle the pastry as little as possible to keep it light and tender. Mix just until the ingredients come together.
- Use a non-stick tin and grease it well: This will make it much easier to remove the mince pies without breaking or sticking.
- Don’t leave the pies in the tin for too long: Let the mince pies cool for about 5 minutes after baking. Then carefully remove and transfer them to a wire rack to cool completely while the previously greased tray is still warm and slippery.
- Avoid overfilling: Ensure each tart is only ¾ full to prevent the filling from bubbling during baking. This also ensures the star-shaped lids fit perfectly on top.
- Make ahead: The mincemeat filling can be stored in the fridge for up to 3 weeks or frozen for up to 3 months. The pastry dough can be chilled for up to 3 days before rolling.
Is There a Quicker Way to Make Mince Pies?
Mince pies are a festive favorite, but the process of making them from scratch can feel time-consuming. If you’re short on time, there’s good news: you can still enjoy homemade-style mince pies without the lengthy preparation. The secret? Using store-bought mincemeat and ready-made shortcrust pastry.
Why Choose Store-Bought Miincemeat?
Store-bought mincemeat saves you hours of chopping, mixing, and cooking. Many brands offer delicious, spiced mixtures that are perfect for quick bakes.
Why choose Ready-Made Shortcrust Pastry?
Shortcrust pastry is the foundation of a perfect mince pie making it from scratch takes time and precision. Ready-made pastry, available in most supermarkets. It’s easy to roll out and cuts down on prep time while still delivering a flaky, buttery crust.
FAQ`s
Yes, mince pies can be made with various types of pastry. Puff pastry works well for a lighter, flaky texture, while filo pastry creates a crisp, delicate shell. You could also try a sweet pastry or even a gluten-free option to suit dietary preferences.
Yes, you can easily replace fruit juice with alcohol, such as brandy.
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If you liked this vegan mince pie recipe, you might want to try these other festive options:
Easy Alcohol-Free Vegan Mincemeat – A British Christmas Tradition
The history behind Mince Pies
Traditional mince pies boast a captivating history, originating in the 13th century when European crusaders returned with exotic spices such as cinnamon, cloves, and nutmeg from the Middle East. Initially, these pies combined minced meat, suet, dried fruits, and aromatic spices, representing the gifts brought by the Magi.
f Over centuries, the meat was gradually replaced, evolving into the sweet, fruity filling we cherish today. Once a sign of wealth and celebration, their distinctive shape often symbolized the manger from the Nativity, cementing their place as a cherished Christmas custom
If you liked this vegan mince pie recipe, you might want to try these other festive options:
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The Recipe
Vegan Mince Pies with Wholemeal Cinnamon Shortcrust Pastry
Watch me Make it (Video)
Equipment
Ingredients
- Ingredients for 16 medium mince pies
- 1 ½ Cups whole wheat flour 200 grams
- ⅓ Cup spelt flour 50 grams
- 1/3 Cup all-purpose flour 50 grams
- ⅔ Cup vegan butter 150 grams
- 2 Tablespoons apple syrup
- 5 Tablesppons vegetable milk
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- pinch of salt
Instructions
- Preparation:
- Take the butter out of the fridge an hour or two before preparing the pastry. Grease a muffin or tart tin with the softened butter.
- Make the Pastry:
- In a bowl, combine the flour, cinnamon, and baking powder. Add the vegan butter and rub it into the flour mixture until it crumbles.
- Add the apple syrup and milk to bind the mixture together. Knead gently for around 5 – 7 minutes until smooth.
- Roll the dough into a ball, cover it with a cloth or plate, and chill for 6-7 minutes.
- Assemble:
- Roll out the pastry on a pre-floured work surface, working from the center outwards. If easier, divide the pastry and work with each separately.
- Use a pastry or biscuit cutter to cut circles to fit a pie tray. Cut out star or snowflake shapes for the lids.
- Gently press each circle of dough into the muffin tin mold and poke a couple of holes in the base with a fork. Gather and re-roll any scraps of dough to make additional cases.
- Fill each pastry case 3/4 full with pre-prepared mincemeat. Top with a pastry star or snowflake lid.
- Brush the lids with vegetable milk.
- Bake:
- Preheat the oven to 180°C (350°F). Bake the pies for 20-25 minutes until golden brown.
- Cool:
- Let the pies cool for 5 minutes in the tin before removing them gently with a spoon to prevent sticking. Allow them to cool completely on a wire cooling rack.
- Finish:
- Once completely cooled, dust the pies with powdered sugar and enjoy!
Notes & Suggestions
Nutrition Profile
The Nutritional information is an estimate and has been calculated automatically per serving, The amount of sodium depends on the salt used.
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