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.

A plate of Homemade Healthier Vegan Mince Pies
Homemade Healthier Vegan Mince Pies

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:

A few Homemade Healthier Vegan Mince Pies on a plate

Homemade Healthier Vegan Mince Pies

Yield: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 50 minutes

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.


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


  1. 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.
  2. To chill: shape into a ball and wrap in clingfilm. Chill in the fridge for 15 minutes.
  3. Preheat the oven to 160Fan/180ºC and grease 12 muffin/cupcake holes with coconut oil or vegan butter.
  4. 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.
  5. 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.
  6. 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.
  7. To cool: remove from the oven and leave for 5 minutes before carefully lifting out the tins. Enjoy warm or cold, once cool.
  8. 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 TwitterFacebook and Pinterest  – please say hello!

With mince pie love x

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