I’ve had a few people tell me these vegan mince pies are the BEST mince pies they have ever eaten. Just sayin’. They are so quick and easy to make, for a last minute festive treat.
If you’re looking to take your mince pie game to the next level, this is a really delicious and easy way to do it – with a crunchy, nutty topping!
In this post, you’ll find an ingredients photo, step-by-step photo instructions, recipe video and a recipe card, which you can also print.
These hand pies are really easy and fun to make, taste incredible and also make great homemade gifts.
🥄 Ingredients & Equipment
- Dairy-free butter
- Plain (all-purpose) flour
- Cornflour (cornstarch)
- Caster sugar
- Sea salt
- Vegan-friendly mincemeat
- Aquafaba or unsweetened dairy-free milk
- Chopped nuts
- Confectioner’s sugar
- A shallow bun tray
- Large mixing bowl
- Weighing scales
- Pastry brush
- Rolling pin
- Fluted pastry cutter (3.5 inch) – You need it to be slightly larger than the holes of the bun tray
Step by Step
- Mix the flour, cornstarch and salt together. Rub the vegan butter into the flour, with your fingertips.
2. Work into a dough, adding a drop of cold water if it’s too dry.
3. You may need to chill the dough for 30 minutes, before rolling. Roll 3mm thick with a rolling pin.
4. Use the fluted cutters to create the tart shells.
5. Gently press into a greased bun tin.
6. Fill each case with a generous teaspoon of vegan mincemeat.
7. Use the excess pastry to create star shapes.
8. Gently place on top of the filled tart cases. Bake for 10 minutes at 160C.
9. Remove from the oven. Brush the pies with aquafaba or dairy-free milk.
10. Top with a mixture of icing sugar and finely chopped nuts.
11. Bake again for 5 minutes, until the pies are golden and the nuts are toasted.
12. Allow to cool before removing from the tins. Serve and enjoy or keep in an air-tight container for up to 2 weeks.
If you enjoy this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creation on my stories!
- 140 g / 5 oz dairy-free butter, plus extra for greasing
- 250 g / 9 oz (heaped 13⁄4 cups) plain (all-purpose) flour
- 1 tbsp cornflour (cornstarch)
- 30 g / 1 oz (2 1⁄2 tbsp) caster sugar
- a small pinch of sea salt
- 5 tbsp good-quality, vegan-friendly mincemeat
- 2 tbsp aquafaba or unsweetened dairy-free milk
- 40 g /1 1⁄2 oz (heaped 1⁄2 cup) chopped nuts
- 2 tbsp confectioner's sugar, plus extra for dusting
- Preheat the oven to 160C fan/180C/350F/gas 4 and grease a shallow bun tin with vegan butter.
- Sift the flour into a large bowl and stir in the cornflour, sugar and salt. Add the butter and rub it into the flour with your fingertips. Drop in a couple of tablespoons of cold water and bring the dough together. If it is still crumbly, add a little more until you have a firm dough that holds its shape without crumbling. Wrap the pastry in greaseproof paper and chill for at least 30 minutes before cutting out the tart shells.
- Roll the pastry out on a flour-dusted surface to about 3mm/1⁄8in thick and cut out rounds using a 10cm/4in fluted or plain round pastry cutter. Place the pastry rounds into the tray and gently pat down the middle.
- Fill each pastry shell with a generous teaspoon of the mincemeat. Use the excess pastry to cut out star shapes and place on top of the pies. Bake for 10 minutes.
- Meanwhile, mix the chopped nuts and icing sugar in a small bowl. Remove the pies from the oven and brush the tops with aquafaba or milk. Sprinkle the mixed nuts generously on top. Return to the oven for another 5 minutes until golden brown.
- Leave to cool slightly before removing from the tins. Sift some icing sugar on top of the pies and serve warm. Store for up to 2 weeks in an airtight container.
Nutrition InformationYield 15 Serving Size 1 pie (40g)
Amount Per Serving Calories 172Saturated Fat 2.1gTrans Fat 9.2gSodium 58.5mgCarbohydrates 22.1gFiber 0.9gSugar 6.7gProtein 2.5g