Vegan Mince Pies

Anastasia

2 years ago

I’ve been avoiding making these vegan mince pies because I’m not a big fan of dried fruit desserts. Oh, how I was wrong!

For the filling, I used my homemade vegan mincemeat, which is just amazing. The pies turned out perfectly balanced and so more-ish! They put you in a Holiday mood right away!

To make the pastry dough, pulse flour, sugar, salt, and vegan butter in a food processor until the mixture resembles breadcrumbs. Add aquafaba and 2 tablespoons of water.

Pulse until the dough comes together. If it doesn’t, add 1 more tablespoon of water. Don’t overmix the dough.

Shape the dough into a flat disc, cover in cling film, and put it in the fridge for 20 minutes.

Preheat oven to 180°C (350°F).

Lightly flour your working surface. Take the dough out of the fridge and roll it out until 1/2 cm thick. Using an 8.5cm-diameter pastry cutter, cut 10 discs from the pastry dough. Then use a 5cm-diameter star-shaped pastry cutter to cut 10 stars.

Line 10 1/3-cup capacity muffin pans with your discs. Press the disks carefully into the edge of each pan.

Divide the vegan mincemeat between the pastry dough cases. Top with the stars. Brush the stars with a little bit of aquafaba and sprinkle with a bit of sugar.

Bake your vegan mince pies for 20-25 minutes until they start to brown around the edges.

Let the pies cool down in the pan for 5 minutes before transferring them onto the cooling rack. Let them cool down completely and dust with some powdered sugar if desired.

Vegan Mince Pies

Perfectly balanced and so more-ish vegan mince pies with homemade filling.

Author: Anastasia
Prep Time: 45 min
Cook Time: 25 min
Total Time: 1 hour 10 minutes
Yield: 10
Category: Dessert
Cuisine: British

Ingredients

For the pastry:

1 C all-purpose flour
3 tbsp sugar + more to dust the pies
pinch of salt
80g chilled vegan butter or shortening
1 tbsp aquafaba + more for brushing
2-3 tbsp ice-cold water

For the filling:

1 C vegan mincemeat

Instructions

To make the pastry dough, pulse flour, sugar, salt, and vegan butter in a food processor until the mixture resembles breadcrumbs. Add aquafaba and 2 tablespoons of water. Pulse until the dough comes together. If it doesn’t, add 1 more tablespoon of water. Don’t overmix the dough.
Shape the dough into a flat disc, cover in cling film, and put it in the fridge for 20 minutes.
Preheat oven to 180°C (350°F).
Lightly flour your working surface. Take the dough out of the fridge and roll it out until 1/2 cm thick. Using an 8.5cm-diameter pastry cutter, cut 10 discs from the pastry dough. Then use a 5cm-diameter star-shaped pastry cutter to cut 10 stars.
Line 10 1/3-cup capacity muffin pans with your discs. Press the disks carefully into the edge of each pan.
Divide the vegan mincemeat between the pastry dough cases. Top with the stars. Brush the stars with a little bit of aquafaba and sprinkle with a bit of sugar.
Bake your vegan mince pies for 20-25 minutes until they start to brown around the edges.
Let the pies cool down in the pan for 5 minutes before transferring them onto the cooling rack. Let them cool down completely and dust with some powdered sugar if desired.