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.
Nutrition
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