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