5 from 6 votes
Vegan Mince Pies (Dairy-Free)
Eggless mince pies for Christmas. Homemade dairy-free shortcrust pastry pies with a fruity mincemeat filling.
Prep Time
1 hr
Cook Time
25 mins
Additional Time
30 mins
Servings:
12
pies
Calories:
264 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
For the mince pie filling:
- 50 g vegan margarine (3 tablespoons)
- 330 g dried fruit 2+⅓ cups) I used a mixture of raisins, sultanas, cranberries and glace cherries, mixed, roughly chopped
- 50 g almonds ⅓ cup, blanched, finely chopped
- 50 g candied peel 3 tablespoons, mixed
- 1 small apple sub for any other green apple, Bramley, peeled, cored and finely chopped
- 100 g brown sugar ½ cup, soft, light
- ½ Teaspoon cinnamon
- ½ Teaspoon allspice
- Juice and zest lemon
- 150 ml dark rum (½ cup + 2 tablespoons) sub for sherry or brandy, or use fruit juice for alcohol-free
For the eggless shortcrust pastry:
- 285 g plain flour (2 cups + 2 tablespoons)
- 180 g vegan margarine ¾ cup) the spreadable kind, not the blocky kind, cold
- 20 g icing sugar (3 tablespoons)
- 20 ml water 4 teaspoons, cold
Instructions
Mince pie filling:
For the eggless shortcrust pastry:
Assembly:
Notes
- I recommend making the mincemeat at least a day in advance if you can. It's not essential, but the extra time will give the liquid a chance to thicken and become syrupy, and will also enhance the flavour.
- Cup measurements are an estimate and have not been tested with this recipe. Use a scale for best results.
- *Use measuring spoons if you can. If you use too much or too little water, it will alter the end result.
- Mincemeat recipe adapted from Mary Berry's special mincemeat.