Vegan Mince Pies

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JustIngredients Currants

You won't be able to tell that these mince pies are 100% plant-based!



175g Raisins
175g Dried cranberries
100g Candied mixed peel
220g Sugar
1 Apple peeled, cored and grated
The zest & juice of 1 Orange
1 1/2tsp Mixed spice
240ml Rum, whisky, port or brandy


400g Plain flour
60g Icing sugar
1/2tsp Salt
Zest of 1 Orange
200g Coconut oil cold
50ml Vodka cold
2tbsp Cold water
Oat milk



Place the currants, raisins, sultanas, cranberries, mixed peel, sugar, coconut oil, apple, spices, orange zest and juice into a large saucepan and heat gently, stirring until the coconut oil melts. Simmer gently, stirring occasionally for around 10 minutes.

Remove from the heat, leave to cool then stir in the alcohol of your choice. Set aside and leave to cool overnight.


Place the flour, icing sugar, salt and orange zest into a food processor and pulse to combine. Add the cold, diced coconut oil and blend until breadcrumbs form. Make sure that no lumps of coconut oil remain.

Add the cold vodka and water, blend until the pastry comes together then bring together with your hands. Roll out thinly on a lightly floured surface and use a round cutter to cut out circles.

Line a 12 muffin/cupcake tray with baking paper, gently press the pastry rounds into the prepared tin, fill each one with a heaped spoonful of mincemeat and re roll the pastry trimmings and use a cutter to cut out the top of the mince pies. Place on top.

Press the top down firmly around the edges and place in the freezer for 20 minutes. Preheat the oven to 190C, brush the pastry with milk and bake for 25-30 minutes or until golden brown.

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