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Vegan Mince Pies

Over 200 million mince pies will be eaten this Christmas and as they are often sold in plastic trays containing 6 pies - you can imagine how many pieces of plastic are created because of our mince pie fixation.

How about making your own this year? Here is a vegan recipe...



250g plain flour*

100g hard coconut oil (ideally chilled in the fridge)

1tsp salt*

80g sugar

7-10tbsp iced water


1 med-large bramley apple (peeled and grated)

300g raisins*

300g cranberries*

100g almonds*

Juice and zest of 1 orange

Juice and zest of 1 lemon

1.5 tsp each of ground ginger**, cinnamon*

150g coconut sugar*

2tbsp rum (optional)

1-2tbsp oat milk* (to seal and glaze the pies)

*available from TOPUP TRUCK - you can pre-order ingredients to ensure we have them


  1. Blanch almonds in boiling water for a minute and then run cold water over them before popping their skins off and crush them with a pestle and mortar

  2. Put other ingredients for the mincemeat filling into a saucepan and warm over a low heat until the dried fruit has started to absorb the liquid (about 20 minutes).

  3. Grease 16 holes in your pie tins (there should be 12 holes per tin)

  4. Add flour, salt, coconut oil and sugar to a food processor and blend until it looks like breadcrumbs. Or rub with your hands to achieve the breadcrumb consistency.

  5. Add water one tablespoon at a time until it starts to ball up in the food processor, or until it forms a pliable dough.

  6. Turn dough onto a floured surface and roll out to about 2mm thickness

  7. Cut into circles with pastry cutter (or top of a cup or glass). You need circles large enough to cover the base and sides of each hole. Scraps will be used for the lids.

  8. Line each hole with pastry (all the way to the top).

  9. Now fill each pastry case with mincemeat – almost to the top

  10. Combine scraps and roll out to 2mm thickness

  11. Cut into 16 circles

  12. Brush plant milk around the pastry at the top of each pie and then put the lid on top (the milk will help the lid to stick to the base pastry)

  13. Brush the lid of each pie with plant milk (this will make the top shiny)

  14. Put into the fridge

  15. Heat the oven now to 220 degrees (200 fan)

  16. Once the oven’s heated, take pies out of the fridge and put them in the oven for 20-25 minutes.

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