Vegan Mince Pie Recipe
To make a mince pie you are going to need mincemeat and pastry. You can easily make your mincemeat with the recipe below but check our guide to buying vegan spirits first and be sure to use vegetable suet. Vegan mincemeat can be purchased from our shop. It can also be found in supermarkets, but make sure you get a jar that is specifically labelled as vegan as you can’t tell from the label whether the brandy is vegan.
Pastry can also be bought ready made. JusRol frozen shortcrust pastry, for example, is suitable for vegans. Alternatively, you can use our recipe below.
Once you have your mincemeat and pastry, just line individual pie tins with pastry, place a blob of mincemeat in the centre and cover with a pastry lid. Bake at Gas Mark 6 / 200 °C / 400 °F for about 15 minutes, until golden. Serve warm or cold, sprinkled with icing sugar.
This is a very simple recipe for shortcrust pastry. Be sure to keep everything cool including your hands - running your wrists under the cold tap before you start will help.
- Put the flour in a bowl with ½ teaspoon of salt.
- Add the margarine and rub the margarine into the flour with your fingertips until the mixture resembles breadcrumbs.
- Add the water and mix. Press the mixture together to form a dough.
Vegan Mincemeat Recipe
A filling for mince pies of course, but also great inside baked apples or flapjacks. Don't forget to make it in advance so that flavours can mature in the jars.
- 250g (10 oz.) cooking apples
- 100g (4 oz.) vegetable suet
- 200g (8 oz.) raisins
- 100g (4 oz.) currants
- 100g (4 oz.) sultanas
- 200g (8 oz.) dark muscovado sugar
- 1 orange
- 1 lemon
- 25g (1 oz.) chopped mixed nuts
- ¼ teaspoon ground cinnamon
- 2 teaspoons mixed spice
- A pinch of ground nutmeg
- 3 tablespoons vegan brandy
- Put the suet, dried fruit, sugar, nuts and spices into a large bowl.
- Peel and core the apples and grate them. Add to the bowl.
- Grate off the zest of the lemon and orange. Squeeze out their juice. Add both zest and juice to the bowl.
- Cover the bowl and leave it in the fridge overnight.
- The next day, preheat the oven to Gas Mark ½ / 250°F / 120°C.
- Transfer the mixture to a baking tray and for three hours
- Remove the tray from the oven and leave to cool. As it cools, occasionally stir in the fat so it coats the mixture.
- Once fully cooled, stir in the brandy.
- Sterilise some air-tight jars, fill with mincemeat and seal. Store until ready to use/