Perfect crisp and buttery pastry with a hint of orange, a succulently fruity mincemeat filling and yet, totally egg, meat and dairy free! You're going to love my vegan mince pie recipe.
It's really quick to put these vegan mince pies together, so you'll be enjoying a totally plant-based, festive treat in no time.
Plant-based butters have come a long way in the last few years and there a few brands in the supermarkets now that are ideal for making perfectly crisp, buttery-tasting pastry.
You'll start by rubbing the vegan butter and flour together to produce a crumb, then mix in some orange zest, a little water and a magic ingredient: chia seeds!
Once soaked in a little water, chia seeds become gel like and this helps to bind the pastry in place of eggs, producing a cohesive dough that's just as easy to work with as standard pastry.
Once you've rolled the pastry out and pressed it into a muffin tray, it's time for the filling. And the really good news? Most store-bought jars of mincemeat are suitable for vegans. Yes, really!
With the word "meat" in the name, and the inclusion of suet in the standard recipe (alongside fruit and spices), you'd be absolutely forgiven for being wary, and it's always a good idea to check the label, but all three of the brands I checked in my local supermarket were totally free from any animal products.
Once filled, you'll pop pastry lids on the pies, brush with plant milk, sprinkle with sugar and bake. The golden pastry is so delicious, no one will guess it's vegan!
Read on for the full recipe with plenty of step-by-step pics.
Ingredients
For the pastry
- 1½ tbsp chia seeds
- 165 g (1½ sticks) plant-based butter cold and cubed
- 340 g (2⅓ cups) plain white flour (all purpose flour)
- 40 g (⅓ cup) icing sugar (powdered sugar)
- 1 orange zest only
For the filling
- 410 g (14½ oz) mincemeat
To glaze
- 2 tbsp unsweetened plant milk
- 1 tsp granulated white sugar
Instructions
Preheat the oven to at 200C (180 fan).
Grease a 12-hole muffin tray
Make the pastry
Make the chia egg by mixing 3 tbsp water with the chia seeds and setting aside for 5 minutes.
Put the flour and icing sugar in a mixing bowl.
Mix together.
Add the cold, cubed vegan butter.
Rub together until the mix resembles fine breadcrumbs. Shake the bowl back and forth to check for lumps, which should rise to the top.
Add the chia mix, orange zest and 1 tbsp of cold water.
Cut the water through the mixture with a cutlery knife until it starts to clump.
It should now come together as a dough. Add more water drop by drop if necessary. You want to work the dough as little as possible, do this without too much kneading.
Separate one third of the dough, cover both pieces and chill in the fridge for 15 minutes to make it easier to work with.
Make the pies
Turn the larger piece of dough onto a floured board and roll out thinly.
Cut out 12 discs with the larger cutter, reworking any leftover pastry if necessary to get all 12.
Line your tin with your pastry discs. If you have long nails, you can use a piece of pastry dipped in flour to help ease the pastry snugly into the tin.
Spoon about 1 tbsp mincemeat into each of your pastry cases.
Roll out the remaining pastry.
Cut out 12 discs the same size as the tops of your pies. Again, you may need to gather and re-roll to get all 12.
Dab the edges of the pastry cases with a sprinkling of water. Top your pastry cases with the pastry discs.
Press down around the edges of the lid so that it sticks. I used a crimping pattern.
Brush the mince pies with the plant milk.
Sprinkle with the golden granulated sugar.
Cut a little slit in the top of each pie to allow steam to escape, then bake in the oven for 15-20 minutes.
Allow to cool for a few minutes before transferring to a wire rack.
Allow to cool a little more before serving, as the filling will be very hot.
How will you eat your vegan mince pies? They're wonderful on their own, or served with a jug of vegan custard.
Pointers, tricks and troubleshooting tips for perfect vegan mince pies.
Are vegan mince pies easy to make?
This vegan mince pie recipe has detailed instructions and clear photos to make it easy to follow and help you get every step right. You might be worried by the word ‘vegan’, but it’s really just as simple as a regular mince pie recipe, only the egg has been swapped for chia seeds.
If you have any questions about ingredients or methods, they're probably answered in this section. So if you haven't made a vegan recipe before, then don't worry! You'll have help along every step of the way.
Will I need any special equipment for this recipe?
This recipe uses equipment you’ll most likely already have. The only baking equipment required is a muffin tray, cookie cutter and pastry brush. So if you aren’t a regular baker you might have to find these things in your local supermarket or kitchenware store.
Before you start cooking make sure to check the full list of suggested equipment on the recipe card below.
What are chia seeds? What do they do?
Chia seeds are the seeds from a South American plant and they can be used in various ways to thicken food or drink. They don’t have much of a flavour so you can use them in sweet or savory dishes without any impact on the flavour.
Chia seeds are also full of vitamins, minerals and fibre so they’re also an easy way to add more nutrients to your cooking. This makes chia seeds a really useful ingredient for plant based diets.
When chia seeds are mixed with liquid they begin to absorb water and their shell develops a gel-like membrane to hold the liquid. This is what allows them to thicken foods and act as an egg replacement. In fact, the texture of soaked chia seeds is similar to raw egg whites.
Where can I buy chia seeds?
Chia seeds have been a staple food in many South American countries for centuries and since the 2000’s they’ve become incredibly popular in the US, Europe and Australia. So they’re pretty easy to find in most large supermarkets.
They’re normally on supermarket shelves with the dried nuts and seeds, or sometimes they might be on the baking aisle. If you don’t live near a large supermarket, you can also buy them online from Amazon, Whole Foods or in health food stores.
Do I need to crush my chia seeds?
Chia seeds are very small, so they won’t affect the texture of your pastry. However, if you don’t want to have whole chia seeds then it’s fine to crush them.
Flax seeds are another seed that acts in the same way as chia seeds and can be used as a vegan egg replacement. Flax seeds have a thick shell so they need to be crushed to start absorbing water. Chia seeds have a much thinner shell, so they will begin to absorb water and thicken as soon as they’re added to liquid, so you don’t need to crush them.
What is in mincemeat?
Mincemeat is a mixture of dried fruits, sugar, spices, citrus peel, fat and alcohol that is used to fill mince pies. It has a deceptive name because there is (usually) no meat included.
When mincemeat was first created it originally included meat like venison or beef. Over the years it became less popular to include meat in a sweet dish, so it is usually vegetarian or vegan. Over the years the fat typically used in mincemeat has changed from beef suet to a vegetable shortening (fat).
However, sometimes you might encounter a very old school recipe that includes meat or uses beef suet as the fat, so make sure you check the label to ensure you have a vegan mincemeat filling.
Where can I buy mincemeat?
You can usually buy mincemeat in a supermarket during the festive season. As it can be stored for a long time it typically comes in a jar. It will probably be found on the baking aisle. However, during the festive period, many supermarkets have a ‘seasonal aisle’ where they have a collection of Christmas food and drink so it might be there too.
If you don’t live near a large supermarket, or you live in a country where Christmas isn’t widely celebrated, you can find mincemeat on Amazon.
Remember, if you’re cooking for someone with dietary requirements and you’re unsure about the ingredients in a product, you should double-check the label.
If you’re making vegan mince pies for someone with a gluten intolerance then you should double-check the label of your mincemeat. This is because wheat flour is sometimes used in vegetable shortening which would make it unsuitable for a gluten-free diet.
How can I tell if jarred mincemeat has gone off?
Mincemeat is a fruit preserve, so you should treat it as a jam or chutney. It will usually have a 1-2 year shelf life, if unopened and stored correctly. However, you should always check the label for a “use by” date.
If you make a batch of mince pies and have some mincemeat leftover it will usually keep in the fridge for 2-3 days. Again, always consult the label as this can vary between different brands.
Mincemeat has a dark, treacle-like colour and should have visible fruit and flecks of white or beige shortening. It should also be glossy and moist in appearance and texture. If your mincemeat looks strange, is dried out or has visible mould growing on it then it is not safe to eat.
Are vegan mince pies suitable for vegetarians?
Yes, these vegan mince pies are also vegetarian. Vegetarians don’t eat meat or fish, but they do eat dairy and eggs. Vegans don’t eat meat, fish or anything that comes from an animal, including dairy and eggs. This recipe contains no meat, dairy or eggs so it’s suitable for both vegetarians and vegans.
As ever, if you’re cooking for someone with dietary requirements you should double-check all of your ingredients labels to make sure that they’re suitable.
If you plan to serve these vegan mince pies with a sauce, ice cream or cream alternative you should check the labels to make sure that they are safe for vegans and vegetarians.
Are vegan mince pies suitable for vegans?
Yes, these vegan mince pies are ideal for vegans as they contain no meat, fish, dairy or eggs. Chia seeds are used in place of eggs and while they don’t contain any butter the recipe uses a vegan butter alternative that gives these vegan mince pies a buttery taste and texture.
Always double-check the labels of your ingredients to make sure to check that they’re suitable for vegans. And again, if you plan to serve these mince pies with a sauce or ice cream you should check the labels to make sure everything is vegan.
Are vegan mince pies gluten-free?
This recipe uses wheat flour so these vegan mince pies aren’t gluten-free. However, as long as you use wheat-free mincemeat, you would only need to replace the flour in this recipe to make it gluten-free.
There are loads of great quality gluten-free flours available in many supermarkets. Good quality gluten-free flours blend non-wheat flours with binding and sometimes raising agents to give a great taste and texture.
If you use a gluten-free flour blend for this recipe then you should make sure to buy one that doesn’t include a raising agent. This is because this recipe calls for plain flour, so if your gluten-free flour has a raising agent it will affect the texture of your pastry.
Double-check all of your ingredients labels to make sure that they’re gluten-free. If you intend to serve these vegan mince pies with a sauce or side, don't forget to check the labels to make sure everything is gluten-free.
Are vegan mince pies keto-friendly?
These vegan mince pies aren’t keto-friendly as they contain wheat flour, sugar and mincemeat. Mincemeat is a key ingredient and it contains dried fruit sugar and alcohol so it isn’t flexible for adapting to a ketogenic diet.
Are vegan mince pies healthy?
Many people think that vegan food is inherently healthy, but that’s not true. These vegan mince pies contain no dairy, but they contain fat from the vegan butter, sugar and sweet mincemeat. So while they’re just as delicious as original mince pies, they’re best enjoyed as a festive treat.
Are vegan mince pies safe to eat while pregnant?
There’s nothing in this vegan mince pie recipe that would pose a risk to a pregnant person as long as all the ingredients are in good condition and proper food hygiene has been practiced while making them.
Mincemeat traditionally contains some alcohol like brandy for flavouring, however this is usually a quantity so small it’s safe for pregnant people and children to eat.
A Mummy Too does not offer medical advice, if you have any worries or questions please speak to a health professional. The NHS has a good guide here which tells you which foods to avoid while pregnant.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with vegan mince pies?
Sometimes when the word "vegan" is in front of a recipe, it can throw people off. But veganism doesn't mean you stop loving delicious food. So these vegan mince pies will go with anything you would typically enjoy with a mince pie, as long as it's meat, fish, dairy and egg-free.
Mince pies are traditionally served on their own or warm with a dollop of cream. You could even serve your vegan mince pies with a scoop of ice cream or some custard.
Luckily there are plenty of dairy and egg alternatives to cream, ice cream and custard available worldwide. For example, the brands Oatly and Alpro are available in supermarkets in many countries worldwide, including the US, UK and Australia. They both offer a full range of vegan alternatives to milk, cream, ice cream and custard. Alternatively, many supermarkets in Britain offer their own label versions of dairy and egg-free cream, ice cream and custard.
Remember to check the packets of anything you choose to serve with your vegan mince pies so you can be sure that it’s completely vegan.
Can I make this recipe with store-bought pastry?
Yes, you can make this recipe with store-bought pastry as long as it’s vegan and shortcrust pastry.
It might surprise you, but many brands of pre-prepared pastry or dry pastry mixes that you can buy in a supermarket are vegan. This is because they often use oil instead of butter. So if you don’t want to make the pastry for this recipe it’s completely fine to use a vegan store-bought pastry. Just make sure you check the label to ensure that the pastry is 100% vegan, and that it’s shortcrust pastry.
However, this recipe was designed to give a buttery and festive taste by making the pastry with orange zest and a vegan alternative to butter to give it that rich flavour.
Can I leave the orange zest out of the pastry?
Yes if you prefer, feel free to leave the orange zest out of the pastry. However, if you’re leaving it out because someone you’re cooking for has an allergy to citrus you should check the ingredients in your mincemeat filling, as mincemeat often includes lemon or orange zest.
I haven’t got chia seeds. Can I use something else?
There are many vegan alternatives to eggs available in supermarkets or online, so if you can’t find chia seeds then don’t worry! These egg replacements are often called “vegan eggs” or “egg replacer” and they are usually found in the baking aisle or in the “free-from” sections.
If you can’t find an egg replacer you can also use flax seeds. Flax seeds are usually available in the dried nuts section of supermarkets.
Flaxseed acts in a similar way to chia seeds, only you’ll need to crush or grind the flax seeds for them to start reacting to water in the same way as chia seeds. This is because flax seeds have a thicker shell that isn’t penetrated by liquid.
Simply follow the recipe as if you’re using chia seeds, but make sure to grind your flax seeds first.
Can I add extra mincemeat to this recipe?
It’s best if you stick to the recipe for this one. This recipe has been designed so that the mincemeat fills the pie casing and doesn’t spill out of the casing during baking.
How should I store these vegan mince pies?
As this is a vegan recipe and they contain no raw dairy these mince pies are a little easier to store as there are less ingredients that can go off.
Once your mince pies are cooked and cooled, you can store them in an airtight container and keep them in a cupboard, a dark corner or the fridge.
How long do vegan mince pies keep?
If you store your mince pies correctly you can keep them for up to 5 days in an airtight container. However, they’ll be at their best the soonest you eat them as the pastry might become soggy or stale over time.
Can I leave vegan mince pies out on the counter?
Yes, as long as your mince pies are kept in an airtight container and in a dark area, you can keep them on the counter.
Can I make vegan mince pies ahead?
You can make these mince pies a couple of days ahead of time but they’re always at their best on the day.
If you do make your mince pies ahead of time you can reheat them for 10 minutes at 160C / 320F (in a fan oven) before serving.
If you’re trying to save time you can still have fresh mince pies on the day by making the pastry a day ahead. Just make sure you keep it wrapped in the fridge and it will be ready to roll out and complete your pies on the day.
Can I keep vegan mince pies in the refrigerator?
If you have enough fridge space then you can keep your vegan mince pies in the fridge if you like. However, you’ll want to serve them at room temperature or heat them up again so there’s really no need to keep them in the fridge.
Can I freeze vegan mince pies?
Yes, these mince pies should freeze really well. Once they’ve down you can spread the mince pies out in one layer on a freezable tray, dish or plate and freeze them. Once they’re frozen you can then transfer them into a suitable container or freezer bag and store them in the freezer.
Freezing your mince pies on a plate or dish before putting them into a freezer bag helps keep them intact and stops the mince pies sticking together.
Remember to label the container or bag with the date and type of pie, and pop in the freezer.
They should keep in the freezer for up to two months.
How should I defrost vegan mince pies?
The best way to defrost your vegan mince pies is to put them in the fridge overnight in an airtight container. This will let your mince pies defrost evenly and keep the outer layer cool as the inside defrosts.
What is the best way to warm vegan mince pies?
The best way to warm or reheat your mince pies is to put them in a preheated oven at 160C-180C for 10 minutes. (If your mince pies are on the browner side it’s better to heat them more gently.)
Can I make vegan mince pies in a different quantity?
Yes, if you want to make more or less of this recipe then feel free. There’s a helpful tool on the recipe card below that will help you to change the quantity and ratios.
Go to the recipe card and you'll see the servings amount near the top. To change this to the number you want to make click on the number and a little slider will pop up. You can then move the slider up or down to get the amount of vegan mince pies you want to make.
All the ingredient quantities will update automatically for you so that everything is in the right ratios. As the mince pies are individual portions, the size will remain the same, so the cooking time should be unaffected.
Can I make this vegan mince pie recipe without a muffin tray?
If you don’t have a muffin tray but you’re still set on making some vegan mince pies then don’t worry! You can still make this vegan mince pie recipe and have delicious vegan pies, they just won’t have the traditional mince pie shape.
This is a shortcrust pastry, so it’s quite good for shaping by hand. However, you might want to roll it less so it’s thicker. This will help it retain its shape a bit more. You can then shape the pastry with your hands and create little mince pie filled pasties.
To make a traditional pasty shape you could use a 4-5 inch cookie cutter to cut your pastry into circles. Then put a dollop of mincemeat in the centre and fold the pastry over so you have a crescent shape.
Then press down and pinch the edges together to seal the mince pasty. You could even press a fork into the pastry edges for a neater finish.
Can I make this vegan mince pie recipe as one big pie?
In theory you could, but it’s probably best to make individual mince pies. Feel free to give it a try, though you might end up with a big soggy pie unless you blind bake the base first.
Blind baking is when you pre-bake the base of a pie with baking beans placed where the filling would be to make sure you get a nice flat and even pie crust. Once you’ve blind baked the base you can add the filling, top with the pie crust and bake again.
I haven’t tested this recipe as one giant pie, so I don’t know what the timings or temperature would be. However, you could try and follow the timings for some sort of fruit pie recipe of a similar size, as mincemeat is a similar density and moisture to a fruit filling.
Can I make the vegan pastry in a stand mixer such as a KitchenAid or Kenwood Mixer?
This recipe is reliant on the pastry dough being delicately mixed and not overworked, so it’s probably best to mix the vegan pastry by hand. Overworking the dough makes the flour develop more gluten bonds, which results in a really brittle pastry.
However, if you have a weakened grip or need some support while cooking you can try it with a stand mixer on a low setting while constantly monitoring it. Just take extra care not to overwork the dough.
Can I make the vegan pastry with a food processor?
No, if you need extra help mixing, you should use a stand mixer. A food processor would not work at all as the blades would make it very difficult to not overwork the dough.
How can I make sure my vegan mince pies are perfectly cooked?
This recipe is very easy, as the mincemeat is store bought and the dough needs very little mixing or kneading so it doesn’t require a lot of technical skill - which reduces the chance for mistakes.
The recipe has plenty of photos and detailed instructions to help you make sure you get every step right along the way. So make sure you’re checking the photos so you know that your dough looks right as you’re making it.
The key things to remember are not to overwork your pastry dough and to cook your mince pies at the right temperature and for the right amount of time.
Why did my vegan pastry turn out tough / chewy?
If your vegan pastry turned out tough or chewy then there are a couple of reasons why this happened. It might be because your pastry was too wet, this causes excess steam while cooking which can result in a tough pastry.
Equally if your pastry is too dry it can turn out very brittle, so it’s a delicate balance. If you follow the recipe steps exactly you should avoid a tough or dry pastry.
It might also be because your pastry was too warm as it was being mixed. This results in less fat pockets in the pastry because the fat has melted, which in turn results in a tougher pastry. So it’s best to use very cold vegan butter and not to make your pastry in a very hot room.
Why did my vegan pastry turn out soft / soggy underneath?
If you’ve ended up with a soft pastry or soggy bottom, it might be because your pastry was too thin, too wet, or your mincemeat was too wet.
Make sure to follow the instructions regarding the thickness of your pastry, as it’s a delicate balance between being thin enough to cook in time and thick enough to hold the filling and stay firm without getting soggy.
If your mincemeat has a lot of liquid in the jar it might be too wet. So if you want to give the recipe another go and you think your mincemeat is too wet, just strain some of the moisture out of the mincemeat by sieving it.
Why did my vegan pastry turn out crumbly?
If your pastry turned out too crumbly it might be because your pastry dough was too dry. This might have happened if you didn’t add enough liquid, or if you forgot to soak your chia seeds.
Getting the right amount of liquid in the pastry dough is the most crucial element of this recipe. Too much liquid and you could end up with a soggy or tough pastry, too little and you can end up with a dry, crumbly pastry. So it’s best to add the water very gradually so you can maintain the consistency of the dough properly.
Chia seeds are super absorbent, so if you put them into the pastry dough dry they’ll start to suck up any moisture they come into contact with. So always make sure that you soak your chia seeds for 5 minutes first so they don’t take excess moisture from the pastry dough.
Why did my vegan mince pies burst?
If your vegan mince pies burst while they were cooking then it might be because it was too wet, or because your oven wasn’t hot enough.
When you add too much water during the mixing process, it can make mixing easier, but this excess water will make it seem like you have good consistency of pastry, only for the water to evaporate and the pastry to shrink. This shrinking can then cause your pastry to burst. Pastry is all about the balance of flour, fat and water. This recipe has been designed to get this balance just right, so if you follow the recipe exactly your pastry should turn out just fine.
If your oven temperature is inconsistent, then it can also cause your pastry to shrink and your mince pies to burst. Shortcrust pastry needs to be cooked at the right temperature so the balance of water, flour and fat ‘set’ together properly and maintain their size and shape. If your oven is too low, the water will evaporate before the pastry sets and result in a shrunken, bursting pastry case/lid.
If you find your oven under-bakes things often then your oven temperature might be lower than the dial states. If you’re ever unsure you can buy an oven thermometer to make sure that your oven temperature is consistent with the dial.
You can usually find oven thermometers at kitchenware stores. However, don’t worry if you don’t live near a kitchenware store, Amazon has plenty of varieties and brands of oven thermometers available.
How can I add/change the flavours in these vegan mince pies?
If you want to change the flavour of these vegan mince pies you will probably need to be quite forceful with the amount of flavouring you use. This is because mincemeat usually has a mix of spices, brandy and dried fruit, all of which have very strong flavours.
A liberal amount of orange zest included in the pastry or mixed into the mincemeat is something that can really add flavour to your mince pies, without changing the balance of moisture. Just grate as much as you want to add into the pastry while mixing, or into the mincemeat before spooning into the pastry cases.
Cardamom and rosewater are a classic combination of very strong flavours, which might stand up to the flavour of mincemeat. So you could also flavour the pastry with ground green cardamom seeds and replace some of the water in the pastry with rose water. This will give your mince pies a Middle Eastern / Central Asian flavour that might complement the mincemeat. Cardamom green seeds are often sold in their pods in the supermarket, but you'll need to use ground cardamom. You can find ground cardamom and rose water in large supermarkets, South East Asian supermarkets or online.
What is the origin of mince pies? Why do we eat them at Christmas?
It’s thought that mincemeat was developed as a way to preserve meat by drying it and then adding it to dried fruits, alcohol and fat as a storage and flavouring method.
Around the same time as mincemeat was first mentioned in cookbooks, pies with similar recipes to mince pies were mentioned too. These pies were known as ‘crib cakes’ (a reference to Jesus), wayfarer’s pies (as they were served to travellers) or Christmas pies (as they became a popular Christmas treat). Eventually, they became known as mince pies.
However, mince pies today would be unrecognisable to their inventor, as they were originally much bigger and usually came in an oblong shape, and they also contained meat. Over time it became less popular to have such a sweetmeat flavouring so the meat was dropped from the recipe.
Mince pies became popular during Christmas time as mincemeat was often prepared during the winter to preserve meat. On “Stir up Sunday” mincemeat was traditionally made alongside Christmas puddings, presumably because they involved dried fruits (and meat!) and it was easier to prepare everything at once for cooks in the middle ages. Making mincemeat even took on it’s own traditional superstition. It was thought that if you stirred mincemeat anti-clockwise you would have bad luck for the year!
Print this vegan mince pie recipe
Vegan Mince Pie Recipe
Ingredients
For the pastry
- 1½ tbsp chia seeds
- 165 g (1½ sticks) plant-based butter cold and cubed
- 340 g (2⅓ cups) plain white flour (all purpose flour)
- 40 g (⅓ cup) icing sugar (powdered sugar)
- 1 orange zest only
For the filling
- 410 g (14½ oz) mincemeat
To glaze
- 2 tbsp unsweetened plant milk
- 1 tsp granulated white sugar
Instructions
- Preheat the oven to at 200c / 180c fan/ 390f.
Make the pastry
- Make the chia egg by mixing 3 tbsp water with the chia seeds and setting aside for 5 minutes.
- Put the flour and icing sugar in a mixing bowl. Mix together.
- Add the cold, cubed vegan butter. Rub together until the mix resembles fine breadcrumbs. Shake the bowl back and forth to check for lumps, which should rise to the top.
- Add the chia mix, orange zest and 1 tbsp of cold water. Cut the water through the mixture with a cutlery knife until it starts to clump.
- It should now come together as a dough. Add more water drop by drop if necessary. You want to work the dough as little as possible, do this without too much kneading.
- Separate one third of the dough, cover both pieces and chill in the fridge for 15 minutes to make it easier to work with.
Make the pies
- Turn the larger piece of dough onto a floured board and roll out thinly. Cut out 12 discs with the larger cutter, reworking any leftover pastry if necessary to get all 12.
- Line your tin with your pastry discs. If you have long nails, you can use a piece of pastry dipped in flour to help ease the pastry snugly into the tin.
- Spoon about 1 tbsp mincemeat into each of your pastry cases.
- Roll out the remaining pastry. Cut out 12 discs the same size as the tops of your pies. Again, you may need to gather and re-roll to get all 12.
- Dab the edges of the pastry cases with a sprinkling of water.
- Top your pastry cases with the pastry discs. Press down around the edges of the lid so that it sticks. I used a crimping pattern.
- Brush the mince pies with the plant milk and then sprinkle with the golden granulated sugar.
- Cut a little slit in the top of each pie to allow steam to escape, then bake in the oven for 15-20 minutes.
- Allow to cool a little before serving, as the filling will be very hot.
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