The Perfect Vegan Mince Pie Recipe

Plant Based Nov 06, 2019

I am so proud of myself. #noshame! I made mince pies (#vegan, of course) for the first time and they taste like melted Christmas, aka amazing! The great thing about mince pies, you can deffo eat them anytime from mid-November until at least January 12th, so here’s my magic recipe.

Ingredients

For the pastry
•400g cups all-purpose flour
• 100g coconut oil
• 100g margarine
• 20g cane sugar
• Almond milk
For the filling
• 75g raisins
• 25g dried cherries
• 25g dried cranberries
• 25g sultanas
• 5 pieces of candied ginger (grated)
• Zest of 1/2 orange
• 2tsp allspice
• 1tbsp molasses
• 30g cane sugar
• 50ml water

Instructions

  • Add all the 'filling ingredients' to a pan on medium heat. Stir occasionally and cook until mixture is dark and sticky. Set aside to cool.
  • Mix all dry 'pastry ingredients' until they turn into a bread crumb-like consistency. Slowly add milk until mixture forms a slightly sticky dough. Refrigerate for 20-40 minutes.
  • Flour a flat surface well and take 2/3 of chilled dough for rolling. Split this into 5 equal-ish lumps. Roll out to 1/2 inch thickness and use a cookie cutter to cut.
  • Place the cut dough in a cupcake tray, pressing in the middle to form a little dough bowl.
  • Fill bases with chilled filling and place in the fridge. Take final 1/3 of dough and roll out 1/2 inch thickness. Use a small cookie cutter to cut circles. Remove pies from the fridge and place smaller circles on top of filled bases, gently pinching edges together. Brush with a little almond milk.
  • Place tray of pies in the oven at 180c for 35 minutes. Remove and dust with icing sugar.

As always, thanks for reading.
Chelsea ✌️🐌

Taste theTea