A dark green background topped with small mince pies, topped with pastry stars

Vegan mince pies

  • makes 12
  • Easy

A few simple swaps turn classic mince pies into a crowd-pleasing vegan bake that anyone can enjoy over the festive season




  • currants 50g
  • sultanas 50g
  • raisins 75g
  • mixed peel 50g
  • shredded vegetable suet 40g
  • orange 1, zested and juiced
  • cooking apple 1 small, peeled, cored and grated
  • mixed spice ¼ tsp
  • ground cinnamon 1 tsp
  • dark muscovado sugar 75g
  • dark rum 3 tbsp


  • plain flour 400g, plus extra for dusting
  • plant-based baking block 200g, cubed, plus extra for the tin
  • icing sugar 2 tbsp
  • plant-based milk 2 tbsp, for glazing


  • Step 1

    For the mincemeat, tip all of the ingredients, except the rum, into a small pan and simmer over a low-medium heat for 6-8 minutes or until the suet melts and the mixture looks thick and glossy. Remove from the heat and leave to cool to room temperature, stirring every so often as it cools and thickens. 

  • Step 2

    Put the flour and baking block in a bowl and rub the fat into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and 2-3 tbsp of ice-cold water to bring the dough together. Knead briefly in the bowl, then flatten to a disc, wrap and chill for 30 minutes. 

  • Step 3

    Stir the rum into the cooled mincemeat. Use some of the baking block to oil the holes of a shallow 12-hole fairy cake tin (it should not be as deep as a muffin tin). Cut off a third of the chilled pastry and set aside. Roll the remaining two-thirds out to the thickness of a £1 coin on a lightly floured worksurface and use an 8cm round pastry cutter to stamp out 12 circles (the circles should be 2cm larger than the holes of your tin). Line the holes of the tin with the pastry circles, re-rolling and stamping out more if needed.

  • Step 4

    Spoon 1 heaped teaspoon of the mincemeat into each of the pastry cases (you may not use it all). Roll the remaining pastry out as before and stamp out the lids using a 6cm pastry cutter (the circles should be about 2cm smaller than the bases were). Brush some of the plant milk on the edges of the exposed pastry cases, then top with the lids, pressing down gently to seal. Cut a small steam hole into the tops using the tip of a sharp knife. Chill while the oven heats, or for at least 10 minutes. Heat the oven to 200C/fan 180C/gas 6.

  • Step 5

    Brush the tops of the mince pies with the remaining plant milk and bake for 20-25 minutes or until golden and crisp. Leave to cool in the tin for 5 minutes, then run a cutlery knife around the edges of the pies to loosen them from the tin. Transfer to a wire rack and leave to cool completely.

Try more Christmas baking recipes

Mince pies with shortbread pastry


Nutritional Information

  • Kcals 369
  • Fat 16g
  • Saturates 9.1g
  • Carbs 48.9g
  • Sugars 21.4g
  • Fibre 2.3g
  • Protein 4g
  • Salt 0.33g