Homemade Healthier Vegan Mince Pies
These Homemade Healthier Vegan Mince Pies are delicious, packed with cosy warming spices and made with a wholesome pastry and delicious mincemeat filling. They are the perfect Christmas bake.
Every year I say that I will make mince pies from scratch and share a recipe, and every year, I do make mince pies but don’t end up turning it into a full-blown recipe page for you all to see. I am finally lifting the lid on the recipe for these amazing mince pies, they truly are so much better than shop-bought ones (which I find too sweet and heavy on the pastry). These are the best ever, they have a thick filling of fruity mincemeat, a lightened up, butter-free pastry and are quick and easy to make.
Why will I love this?
These mince pies are the best:
- Fruity, naturally sweet and “buttery”
- Packed with homemade fruity mincemeat
- Homemade from start to finished
- Made with a healthier pastry
- Contain no butter, no eggs and no dairy
- Without coconut oil
- Ideal for making for friends and family
- Delicious and simple
- Made with more wholesome ingredients
- A source of gut healthy ingredients
- Easily gluten-free and nut-free
If you already love the sound of these pastries then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are simple and you can find out more in the recipe card and see my favourites in the “shop the recipe” section.
For the pastry:
- Plain flour: this makes the pastry nice and crisp and is easy to work with. The recipe will work with gluten-free flour but you have to be more careful when handling it.
- Baking powder: for a little rise.
- Salt: for flavour.
- Thick coconut yoghurt: make sure the yoghurt is thick for the best pastry. Runny yoghurts will make the pastry too wet, so choose a Greek-style dairy-free yoghurt like Cocos Organic yoghurt.
- Olive oil: instead of butter this pastry uses olive oil which adds a rich “buttery” flavour, while make this so simple to make. I like a rich extra virgin olive oil but lighter ones will work, too.
- Maple syrup: this makes the pastry nice and sweet (without being too sweet) and also adds a lovely golden colour. You can use other syrups like agave, too.
- Vanilla essence: for flavour.
For the filling and topping:
- Homemade Mince Pie Filling: I love my homemade mincemeat, but shop-bought will also work.
- Plant based milk: to brush on before baking. Any dairy-free milk will work here.
- Icing sugar: to dust on top.
Are these gluten-free and nut-free?
These are easily gluten-free, if you use gluten-free plain flour and be more careful with the pastry. This is also nut-free, just check your yoghurt and milk.
How do I make them?
The pastry is easy to make:
- Stir together all the dry ingredients: to combine.
- Stir in the wet ingredients: and bring to a smooth ball of dough with a spoon and then your hands.
- Wrap and chill the dough in the fridge: for 15 minutes.
- Lightly flour a surface and roll out the dough: cut out rounds for the bottoms and shapes on top (like gingerbread or stars).
- Continue to re-roll any scraps: to use all the pastry.
- Place the pastry rounds in the muffin/cupcake cases: and fill with some mincemeat.
- Add on the pastry shapes or tops: and brush with plant-based milk.
- Bake for 25 minutes or until golden brown: turning the trays around while baking.
- Lift out of the cases after 5 minutes and allow to cool: for 10 minutes or enjoy straight away.
- Dust with icing sugar
- To warm back up: pop in the oven for 5-10 minutes or the microwave for 30 seconds.
How long will they last?
These last 24 hours at home but you can make them last for up to 1 week, keeping them in a sealed container. If it’s really warm, pop them in the fridge overnight. You can also freeze them, wrapped well, for 1 month and allow to defrost before eating.
What other recipes can I try?
If you’re interested in more festive recipes:
- Mini Vegan Panettone
- Vegan Christmas Cake 3 Ways
- Gingerbread Fudge Brownies
- Mince Pie Loaf Cake
- Chocolate Christmas Pudding Bomb
Homemade Healthier Vegan Mince Pies
These Homemade Healthier Vegan Mince Pies are delicious, packed with cosy warming spices and made with a wholesome pastry and delicious mincemeat filling. They are the perfect Christmas bake.
Ingredients
For the Pastry:
- 280g plain flour, plus extra
- ½ tsp baking powder
- A pinch of salt
- 120g thick coconut yoghurt
- 90ml olive oil
- 2 tbsp maple syrup
- 1 tsp vanilla essence
For the Filling and Top:
- 12 tbsp (or more) Homemade Vegan Mince Pie Filling
- 1 tbsp plant-based milk
- Icing sugar
Instructions
- Make the pastry: stir together the flour, baking powder and salt in a large mixing bowl. Add in the yoghurt, olive oil, maple syrup and vanilla essence and stir to a shaggy pastry texture. Bring together with your hands into a ball, working one or two times on the surface.
- To chill: shape into a ball and wrap in clingfilm. Chill in the fridge for 15 minutes.
- Preheat the oven to 160Fan/180ºC and grease 12 muffin/cupcake holes with coconut oil or vegan butter.
- To roll out the pastry: lightly flour a work surface with flour and tip out the dough. Sprinkle over more flour and roll to about ½ cm thick. Cut out circles for the bases and mini gingerbread (or other) shapes for the tops. Carefully place each circle of pastry into the greased cases and press down lightly. Re-roll the scraps of pastry and continue to cut out pastry bases and tops.
- To fill the pastries: spoon the mincemeat to the top of the pastry case and press down lightly. Top with a gingerbread shape and brush with milk.
- To bake: place in the middle of the oven for 25 minutes, turning the tray around a few times so they bake evenly, and check after 20 minutes. They will be golden brown on top and starting to crisp at the edges.
- To cool: remove from the oven and leave for 5 minutes before carefully lifting out the tins. Enjoy warm or cold, once cool.
- To store: once cool, keep in a sealed container for 3-5 days at room temperature. You can also pop them in the fridge overnight, and freeze them, wrapped well, for 1 month, before defrosting and enjoying warm or cold. To warm back up, pop them in the oven for 5 minutes or in the microwave for 30 seconds.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Homemade Healthier Vegan Mince Pies so please let me know in the comments below and leave a star review above. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With mince pie love x
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