Mince Pie Pop Tarts (Vegan)

Sweet and festively spiced, these homemade pop tarts feature a simple 2-ingredient vegan pastry sandwiched together filled with homemade mincemeat. Finish them with a simple icing sugar glaze and sprinkles for a delicious sweet snack.

After posting my first homemade pop tarts back in the Autumn, I just knew I wanted to make more recipes, and this is my second one – I’m so excited for them. These Mince Pie Pop Tarts celebrate everything that we love about a mince pie transformed into a pop tart shape. They are every bit as fun as I remember pop tarts being – maybe even more fun as they are homemade, but they’re actually pretty wholesome and made with simple ingredients.

Since my previous Cinnamon Apple Walnut Pop Tarts, I’ve made an even simpler pastry recipe with only 2 key ingredients:

• Plain flour
• Sunflower oil

You will also need cold water and a pinch of salt, but that’s it. Instead of using a solid vegan butter or margarine and cutting this into the flour, simply add the oil and rub between your fingers to form a crumbly mix before stirring in the water to form a dough. It’s much easier, less messy and tastes just as good! The pastry is lighter in colour, so don’t be tempted to over bake it!

The rest of the magic in these Mince Pie Pop Tarts is the filling: homemade mincemeat. You could use store-bough mincemeat although I really love homemade and it is so easy. I use the same recipe every year as I just love the pieces of apple as well as the warming spices and juicy fruits. Once stuffed and baked, the icing on these little pastries is a simple icing sugar glaze finished with some festive sprinkles – go as wild as you like when it comes to decoration as I can imagine these are really fun to make with little ones.

How do we make these Mince Pie Pop Tarts? The method is the same as my previous pop tarts, and here is a recap:

• Make the pastry: rub in the flour and oil, stir in the water, bring to a dough and leave to chill in the fridge.
• Roll out the pastry: into an oblong and cut out 16 oblongs/squares of dough. It doesn’t matter if your sizes differ to mine below, as long as the tops and bottoms are the same size!
• Assemble the pop tarts: brush half of the shapes with milk and top with mincemeat and prick the other half with a toothpick to allow the steam to escape. Place the tops over the mincemeat bases and crimp all around the edges with a fork.
• Bake until golden: some filling may ooze slightly but this is ok.
• Frost: allow to cool fully before spreading with the icing sugar glaze and decorating!

The ingredients for these Mince Pie Pop Tarts may be slightly different to the standard shop-bought pop tarts, but they are every bit as delicious and you can warm them back up in the oven for 5 minutes too for that classic hot pop tart snack!

I hope you will love these sweet, flaky pastry pockets filled with sweetly spiced mincemeat all coated with sticky sugary glaze and festive sprinkles. They are easy and fun to make, they are naturally vegan, nut-free and soya-free. They are a delicious snack warm or cold and you could even enjoy these for breakfast like I used to as a child on special occasions.

If you are looking for more festive bakes, how about my:

• Chocolate Gingerbread Cake Bombs
• Hidden Gingerbread Banana Bread
• Vegan Gingerbread Wreath and Shapes
• Vegan Chocolate Pecan Biscotti
• Mince Pie Thumbprint Cookies

Mince Pie Pop Tarts (Vegan)

• Servings: 8
• Time: 40 minutes plus cooling
• Difficulty: easy
• Print

Sweet and festively spiced, these homemade pop tarts feature a simple 2-ingredient vegan pastry sandwiched together filled with homemade mincemeat. Finish them with a simple icing sugar glaze and sprinkles for a delicious sweet snack.

Ingredients

Pop Tarts:
• 300g plain flour, plus extra to roll
• A pinch of salt
• 100ml sunflower oil
• 6 tbsp fridge-cold water
• 2 tbsp plant-based milk
• 2 tbsp vegan butter/margarine, melted
• 150g-200g mincemeat
Glaze:
• 100g icing sugar, plus extra to dust
• 1-2 tbsp water
• Sprinkles

Directions

1. Add the flour and salt to a bowl and stir. Pour in the oil and rub together with your fingers to form a rough crumble. Stir in the cold water with a spoon and tip onto a surface. Bring to a ball of dough with your hands. Wrap tightly and place in the fridge for 30 minutes.
2. Meanwhile, preheat the oven to 160Fan/180*C and lined 2 baking sheets with parchment paper.
3. Tip the dough out onto a well-floured surface and roll out to about 24cm x 32cm oblong. Cut the dough into 16 oblongs (about 6cm x 8xm). If needed, roll the dough out again to make enough pop tarts.
4. Brush half of the pastry oblongs with the plant-based milk around the edges and spoon some mincemeat into the middle. Pierce the other half of the pastry pieces 9 times with a toothpick or sharp knife. Place the tops over the mincemeat bottoms and crimp all around the edges using a fork.
5. Brush the tops with the melted butter/margarine and bake for 22-24 minutes until cooked through and crisp. Allow to cool fully on a wire rack.
6. Make the glaze by stirring together the icing sugar and water to a thick but spreadable consistency and spread all over the tops. Decorate with sprinkles and dust with icing sugar.

I look forward to hearing what you think of these Mince Pie Pop Tarts so please let me know in the comments below and tag me in your bakes, too, I love seeing them. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With mincemeat pop tart love x