Vegan Mince Pies


  • 75g grated apple
  • 1 orange, rind and juice
  • 50g coconut oil
  • 25g brown sugar
  • 125g mixed dried fruit and peel
  • 1 tsp mixed spice
  • 150g Doves Farm Organic Plain White Flour
  • 50g caster sugar
  • 100g vegan fat
  • 6 tbsp water


Vegan Mincemeat

  1. Peel and coarsely grate the apple, into a saucepan.
  2. Finely grate the orange peel into the pan, squeeze and add the orange juice.
  3. Add the oil and sugar and simmer over a gentle heat for 8-10 minutes, until the apple starts to collapse into the syrup.
  4. Remove the pan from the heat and stir in the mixed dried fruit and peel.
  5. Cover leave to cool and leave to stand for 12 hours before use. The mincemeat can be put into sterilized jars, refrigerated for three days or frozen until required.

Vegan Pastry

  1. Put the flour and vegetable fat into a large bowl.
  2. Using a pastry blender or fork, mash the fat into the flour until it resembles breadcrumbs.
  3. Stir in the sugar.
  4. Sprinkle the water over the flour and stir to bring together a ball of dough. Cover the dough and leave it to stand for 15 minutes.
  5. Rub a little oil around the insides of your baking tray and pre-heat the oven.
  6. On a lightly floured surface, roll out the pastry to the thickness of a £1 coin.
  7. Using a star pastry cutter larger than the holes of your tart tray, press out pastry stars.
  8. Lift the stars onto the prepared baking tray and leave to chill.
  9. Gather the pastry offcuts into a ball for later.

Filling, Topping and Glazing

  1. Divide filling between the prepared pastry stars.
  2. Roll out the remaining pastry to the thickness of a £1 coin.
  3. Using the small star pastry cutter, press out small dough stars and put them on top of the prepared mince pies.
  4. Put the caster sugar and boiling water into a mug, stir to combine and brush the top of each dough star.
  5. Bake for 20-25 minutes.