Vegan Plant-Based Mince Pies Bosh TV

Plant-Based Mince Pies

  • Simple
  • 1:05 h
  • 19 ingredients

Plant-based mince pie recipes were unheard of a few years ago, along with many plant-based sweet treats. But now there are thousands of incredible dairy free cake recipes as well as pies and pastries. If you're looking for plant-based Christmas food, it goes without saying these plant-based minced pies need to be on your 'to do list'.

Serves: 12

Ingredients

For the mince pie filling

  • 4 tbsp maple syrup
  • 50g currants
  • 50g flame Raisins
  • 50g sultanas
  • 50g dried blueberries
  • 1 apple
  • 60g plant-based shortening (aka Trex)
  • 50g muscovado sugar
  • 50g pecans
  • ½ tsp cinnamon
  • ½ tsp mixed spice
  • 1 clementine - zest & juice
  • 1 large lemon - zest & juice
  • ½ tsp vanilla bean paste
  • 75ml rum
  • Pinch of salt

For the pie

  • plain flour to dust
  • 2 x 500g block of plant-based shortcrust pastry

For the glaze

  • 3 tbsp maple syrup
  • 2 clementines - zest only

Before you start

Preheat oven to 180°C | Baking tray | Muffin tin | Large cookie cutter | Small cookie cutter | Small mixing bowl

Step 1

Prepare the mincemeat ingredients 

  • Peel, core and cut the apple into 1cm chunks
  • Roughly chop the pecans
  • Zest and juice the clementine and the lemon

Ingredients

  • 1 apple
  • 50g pecans
  • 1 clementine - zest & juice
  • 1 large lemon - zest & juice

Step 2

Make the mincemeat

  • Put the pecans on a baking tray and roast for 5 minutes
  • Put the currants, raisins, sultanas, blueberries, apple, shortening, maple syrup, muscovado sugar and pecans in a pan
  • Put the pan on the stove over a medium heat and stir for 5-7 minutes
  • Add the cinnamon, mixed spice, clementine zest, lemon zest and stir for 2 minutes
  • Add the clementine juice, lemon juice, vanilla bean paste, salt and rum to the pan and stir to combine
  • Reduce the heat and leave the mincemeat to simmer for 6-8 minutes, stirring occasionally to prevent catching
  • Take the pan off the heat and allow the mincemeat to cool to room temperature
  • It will thicken and change texture as it cools

Ingredients

  • 4 tbsp maple syrup
  • 50g currants
  • 50g flame Raisins
  • 50g sultanas
  • 50g dried blueberries
  • 60g plant-based shortening (aka Trex)
  • 50g muscovado sugar
  • ½ tsp cinnamon
  • ½ tsp mixed spice
  • ½ tsp vanilla bean paste
  • 75ml rum
  • Pinch of salt

Step 3

Prepare the pastry 

  • Flour a clean surface
  • Put the pastry block on the work surface and roll it out so the pastry is ½ cm thick
  • Cut 12 larger circles out of the rolled pastry and push the pastry circles into the greased muffin tin holes. Re roll the pastry as needed
  • Roll the second pastry block and cut 12 more circles, this time with a smaller fluted cutter. These will be the lids

Ingredients

  • plain flour to dust
  • 2 x 500g block of plant-based shortcrust pastry

Step 4

Build the mince pies

  • Fill each pastry-lined muffin tin hole with the mincemeat
  • Top with a pastry lid and gently press the edges
  • Use a knife to make a cross in the middle of the pies to let the steam out
  • Bake in the oven for 30-35 minutes or until golden

Step 5

Make the glaze 

  • Mix the maple syrup and clementine zest together in a bowl
  • When the pies are hot out of the oven, glaze them with the maple and clementine for a final flavour punch and a nice shine

Ingredients

  • 3 tbsp maple syrup
  • 2 clementines - zest only