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Vegan Mince Pies

You won’t be able to tell that these mince pies are 100% plant-based!



  • Place the currants, raisins, sultanas, cranberries, mixed peel, sugar, coconut oil, apple, spices, orange zest and juice into a large saucepan and heat gently, stirring until the coconut oil melts. Simmer gently, stirring occasionally for around 10 minutes.

  • Remove from the heat, leave to cool then stir in the alcohol of your choice. Set aside and leave to cool overnight.


  • Place the flour, icing sugar, salt and orange zest into a food processor and pulse to combine. Add the cold, diced coconut oil and blend until breadcrumbs form. Make sure that no lumps of coconut oil remain.

  • Add the cold vodka and water, blend until the pastry comes together then bring together with your hands. Roll out thinly on a lightly floured surface and use a round cutter to cut out circles.

  • Line a 12 muffin/cupcake tray with baking paper, gently press the pastry rounds into the prepared tin, fill each one with a heaped spoonful of mincemeat and re roll the pastry trimmings and use a cutter to cut out the top of the mince pies. Place on top.

  • Press the top down firmly around the edges and place in the freezer for 20 minutes. Preheat the oven to 190C, brush the pastry with milk and bake for 25-30 minutes or until golden brown.

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