Mince Pies
Mince pies are a British holiday favourite and this vegan version is just as delicious as the original. Filled with dried fruit, cozy spices, and spiked with brandy, they’re quite a treat!
If you’re not British, you might have heard of mince pies but not know exactly what they are since the name is a little bit confusing. Mince is the British word used to describe ground beef, but mince pies are a sweet treat (no ground beef, promise!). The pies are filled with mincemeat which, despite the name, is actually made with minced fruit. Traditional versions are made with suet too, but this vegan version skips it!
Why You’ll Love These Mince Pies
- A holiday tradition, made vegan. From hot chocolate to vegan turkey, I love taking some of my favourite traditional holiday recipes and making them plant-based. These vegan mince pies allow you to enjoy a classic Christmas recipe even if you no longer eat animal-based foods.
- Cozy and sweet. The combination of sweet minced dried fruit, warm spices, and the rich, buttery pastry make for a delicious treat, perfect for the holidays.
- Easy to make at home. This recipe is quite a bit easier than you might expect! You can also make both the pastry crust and the mincemeat filling in advance to give yourself a head start on the recipe.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pie crust – I use a double batch of my vegan pie crust.
- Dried fruit – Raisins, currants, dried apricots, and dried cranberries.
- Apple – You can add a tart baking apple like Granny Smith or something sweeter like Honeycrisp. It’s up to you!
- Candied orange peel – You can purchase candied orange peels or make them by simmering strips of orange peel in equal parts sugar and water for about 40 minutes. Drain the peels and let them dry for a day.
- Walnuts – Or pecans if you prefer.
- Brown sugar or coconut sugar
- Vegan butter – I like to use my homemade vegan butter.
- Maple syrup or agave syrup – I love the flavor maple syrup adds, but agave is a great option as well.
- Orange juice – Freshly squeezed orange juice is always best. Just make sure to zest the orange before juicing it.
- Brandy
- Spices – Ground cinnamon, nutmeg, cloves, and ginger.
- Citrus zest – Lemon and orange zest.
How to Make Mince Pies
- Prep filling ingredients. Prepare all your ingredients, and then melt the butter in a saucepan.
- Cook filling. Add all the mincemeat ingredients to the melted butter, except the brandy. Bring to a simmer over medium heat, then reduce to low and cook for 10 minutes.
- Add the brandy. Stir the brandy (or juice) into the mincemeat, then refrigerate for at least a day or up to 2 weeks.
- Cut the crusts. Use a rolling pin to roll out the pastry dough, then use circle cutters to cut 4-inch circles for the base of each mince pie and 3-inch circles for the tops. (Alternatively, use shaped cookie cutters to make shapes for the tops, like stars.)
- Assemble. Set the large circles into the cups of a greased muffin pan, gently pressing the dough into the bottom and up the sides. Divide the mincemeat filling into the pies, then add the top crust.
- Bake. Place the pans in the oven and bake the pies at 375ºF for 20 to 25 minutes. Cool in the pans for a few minutes, then transfer to a wire rack. Serve warm or at room temperature with a dusting of powdered sugar.
Tips for Success
- Chill your pastry. Keeping your pastry cold is essential for achieving a flaky texture. If the pastry becomes too warm while working with it, place it back in the refrigerator for a few minutes before continuing.
- Don’t overfill. Be careful not to overfill the pastry bases with mincemeat, as the filling can bubble over during baking and make the pies harder to remove from the tin.
- Seal the edges well. If you’re using a full pastry top, press the edges gently to seal the tops to the bases. This helps to prevent the filling from leaking during baking.
Variations
- Gluten-free mince pies. Swap in my gluten-free vegan pie crust.
- Alcohol-free version. If you’d prefer to skip the brandy, you can replace it with additional orange juice or apple cider.
- Chocolate mince pies. Before assembling the pies, stir vegan dark chocolate chips into the filling.
How to Store
- Storing. Once baked, mince pies can be stored in an airtight container at room temperature for up to 4 days. For longer storage, they can also be refrigerated for up to a week, though their texture is best when stored at room temperature.
- Freezing. To freeze, allow the pies to cool completely, then place them in an airtight freezer-safe container, separating layers with parchment paper. They can be stored in the freezer for up to 3 months.
- Reheating. To enjoy mince pies warm, reheat them in the oven at 350°F until warmed through. Avoid microwave reheating as it can make the pastry less crisp. You can also eat these pies at room temperature.
More Vegan Holiday Favourites
Enjoy friends! If you make this mince pie recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Mince Pies
Mince pies are a holiday favourite and this vegan recipe is just as delicious as the original. Filled with fruit, cozy spices, and brandy!
Ingredients
- double batch vegan pie crust
Vegan Mincemeat:
- ¾ cup raisins, 115g
- ½ cup currants, 70g
- ⅓ cup dried apricots, chopped, 60g
- ⅓ cup dried cranberries, 45g
- ¼ cup candied orange peel, finely chopped, 40g, see note below
- 1 large apple, finely chopped, (use a baking apple such as Granny Smith or Honeycrisp)
- ¼ cup chopped walnuts, 30g
- ¼ cup brown sugar, or coconut sugar, 50g
- ¼ cup vegan butter, 30g
- ¼ cup maple syrup, or agave syrup, 60g
- 1 medium lemon, zested, about 1 tablespoon of zest
- 1 large orange, zested, about 1-2 tablespoons of zest
- ¼ cup freshly squeezed orange juice, from 1 large zested orange, 60g
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ cup brandy, optional, 60g, (can be replaced with orange juice or apple juice)
Instructions
Making the filling:
- Chop, zest, juice, and measure all the filling ingredients so that they are fully prepped and easily accessible before beginning.
- Melt vegan butter in a large saucepan. Add in the rest of the prepped ingredients, except brandy, and stir well.
- Heat the mixture over medium heat, stirring occasionally until it begins to simmer. Then reduce the heat to low.
- Let the mincemeat cook on low for about 10 minutes, stirring occasionally, until the fruits are soft and the mixture is thickened.
- Remove from heat and let cool slightly. Stir in brandy (or juice).
- Transfer the mincemeat to a jar or airtight container and place in the refrigerator to sit for at least 24 hours. Can be refrigerated for up to 2 weeks.
Assembling the mince pies:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the pastry to about ⅛ inch thick.
- Cut out circles using round cutters, about 4-inches wide for the base and 3-inches wide for the tops. Or, cut shapes for the tops, like stars.
- Grease a muffin tin with vegan butter and place the larger circles in the bottom of each cup, pressing them gently up the sides as well.
- Fill each pastry base with mincemeat filling (the filling should sit just below the top of the crust).
- Top with a smaller pastry circle and pinch the top and bottom edges together. Or, top with with pastry shapes.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly before transferring to a wire rack.
- Serve warm or at room temperature, dusted with powdered sugar, if desired.
Notes
How to make candied orange peels: Simmer strips of orange peel in equal parts sugar and water for about 40 minutes. Drain the peels and let them dry for a day before chopping them to use in this recipe.
Storage Information
- Room temperature/refrigerator: Once baked, mince pies can be stored in an airtight container at room temperature for up to 4 days. For longer storage, they can also be refrigerated for up to a week, though their texture is best when stored at room temperature.
- Freezer: Allow the pies to cool completely, then place them in an airtight freezer-safe container, separating layers with parchment paper. They can be stored in the freezer for up to 3 months.
- To reheat: To enjoy mince pies warm, reheat them in the oven at 350°F until warmed through. Avoid microwave reheating as it can make the pastry less crisp. You can also eat these pies at room temperature.
Calories: 176kcal, Carbohydrates: 32g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Sodium: 42mg, Potassium: 228mg, Fiber: 2g, Sugar: 21g, Vitamin A: 334IU, Vitamin C: 4mg, Calcium: 27mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I have been making mincemeat pies for years. I have always used jarred mincemeat. Unfortunately it is very hard to find and sometimes impossible. Now, thanks to you, I will have a recipe that I can make anytime I wish. I am looking forward to trying this recipe very soon.
Aww so happy to be helpful Sharon! You’re so welcome, enjoy so much!!