Vegan Mince Pies with Wholemeal Cinnamon Shortcrust Pastry
Stop buying store-bought mince pies! These healthy, alcohol-free vegan mince pies with homemade mincemeat 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.
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
Watch me Make it (Video)
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 pastry circle 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
The recipe ingredients are for the shortcrust pastry ONLY. The NUTRITIONAL VALUES is for one mincepie including the mincemeat.
You can find the recipe here for the Homemade Mincemeat.
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.
Nutrition Profile
Nutrition
Vegan Mince Pies with Wholemeal Cinnamon Shortcrust Pastry
Serving Size
1 mincepie
Amount per Serving
Calories
340
% Daily Value*
Fat
16
g
25
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
6
g
Potassium
260
mg
7
%
Carbohydrates
47
g
16
%
Fiber
4
g
17
%
Sugar
19
g
21
%
Protein
3.1
g
6
%
Vitamin A
660
IU
13
%
Vitamin C
5
mg
6
%
Calcium
32
mg
3
%
Iron
1.15
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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