These mince pies are so simple and delicious. Perfect to serve at Christmas or to give as a special gift. And the great thing about this recipe is that you can make the mincemeat and use it on the same day.
I will always cherish fond memories of my mother’s mince pies, smelling them as they baked in the oven. My brother and I would be my mum’s little helpers, we would sit at the kitchen table waiting patiently while mum made the pastry. Then one of us would fill them up with mincemeat and then the other would put the tops on. Once they were baked they were then stored in an old quality street tin. She wouldn’t just make them for us, she would make them for family, friends and for her work colleagues.
Check out my other Christmas recipes
- Mince pie bars
- Vegan Wellington made with Richmond meat-free sausages
- Mincemeat for your mince pies
Vegan Mince Pies
Wow your friends with these delicious mince pies.
250g of Flour
120g of Plant-based Butter
50g of Caster Sugar
- Rub the butter into the flour. Stir the sugar into the flour with 3-4 teaspoons of water, mix with a wooden spoon to make a stiff dough. Once done wrap in cling film and place in the fridge for around 10 mins.
- Pre Heat the oven the Gas mark 6/ 200c / 400f. Grease your pie tins.
- Use flour on your work surface and rolling pin to prevent sticking. Roll out half the pastry and use the larger cutters to line the tins, put 1 teaspoon of the mixture on top. Roll out the remaining pastry and cut round with the smaller cutters to make the tops. Make two skewer holes at the sides of the tops.
- Bake for approximately 20 minutes or until golden brown. Leave in the tins to cool.
- Once fully cooled, finish off with a sprinkling of icing sugar.