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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
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 Mixed dried fruit, roughly chopped (2+⅓ cups) I used a mixture of raisins, sultanas, cranberries and glace cherries
- 50 g Blanched almonds, finely chopped (⅓ cup)
- 50 g mixed candied peel (3 tablespoons)
- 1 Small Bramley apple, peeled cored and finely chopped sub for any other green apple
- 100 g soft light brown sugar (½ cup)
- ½ Teaspoon cinnamon
- ½ Teaspoon all spice
- Juice and zest ½ 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 Cold vegan margarine (¾ cup) the spreadable kind, not the blocky kind
- 20 g icing sugar (3 tablespoons)
- 20 ml cold water (4 teaspoons)*
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.