It’s been a pleasure to find the time to make mince pies this year. It seems like life gets faster and faster and each day I wake up to a continually growing to-do list. This Christmas, I decided I was going to spend time enjoying the process of baking at least once. And these Festive Vegan Mince Pies are the result.
I really love mince pies (it probably comes as a shock to no-one that I love food in general), and the ones that my mama makes in England are a resounding memory of Christmas from an early age. Since stopping eating gluten and sugar, I’ve found it difficult to recreate pastry, but I love the texture of these! These Festive Vegan Mince Pies were inspired by a Deliciously Ella recipe that’s since been removed from her website.
They don’t taste like your standard English, shop-bought ones, but they do taste amazingly rich. They also use completely natural sweeteners and don’t have half the preservatives and sugar that regular ones do. So all round winners really!
Festive Vegan Mince Pies – A Note on the Recipe
This recipe is pretty simple to follow. If however you find that your pastry gets a little crumbly when kneading, simply add a bit more flour to the mix. This will help it bind a little better.
Some dates can have slightly different consistencies which affect the pastry texture, so I wanted to offer this tip in case you have any issues. Let me know in the comments if you try making this recipe and what you think!
Merry Christmas and Happy Holidays. May you find the time to do nothing but what you want over this festive period. 🙂
Festive Vegan Mince Pies (gluten-free)
- 1 cup orange juice
- ½ cup raisins
- ½ cup currents
- 3 small apples, cored and cut into 1cm wide cubes
- ½ cup dried apricots (chopped into rough 1cm pieces)
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 2 tbsp coconut oil
- 2⅓ cups ground almonds
- 1 cup brown rice flour or your favourite gluten-free flour blend
- 5 tbsp coconut oil
- 4 tbsp cold water
- 18 dates – blended in a food processor/blender
- Prepare all ingredients as instructed.
- Preheat the oven to 175°C/350°F. Lightly grease two 6-cup muffin tins with coconut oil and set aside.
- Place all pie filling ingredients into a saucepan on medium-low heat.
- Stirring frequently, let the mixture bubble gently for 25-30 minutes until the apple is broken down. Set aside.
- For the pastry, add the ground almonds, rice flour, coconut oil, blended dates and water to a food processor and blend until a smooth mixture forms.
- If you don’t have a food processor, I suggest thoroughly mixing all ingredients by hand in a large bowl until a dough forms (ensure that the dates are blended before you do this).
- Spreading extra brown rice flour on the worktop, roll out the pastry until it’s about ½cm thick
- Use 9cm circular cookie cutters to create 12 pie bases.
- Use a small star-shaped cookie cutter to cut out an equal number of pastry stars (these will be the pie tops).
- Push the circular bases into the greased tins.
- Bake in the oven for about 10 minutes, until they look firm and are starting to turn golden.
- Remove from the oven and fill each pastry base with 2 tbsp of the filling and top with a pastry star.
- Place back into the oven to bake for a further 15 minutes until the stars are golden and cooked.
- Remove from the oven and allow the pies to rest in the tins for 10 minutes.
- Transfer to a wire cooling rack and leave to cool for 30 minutes. Enjoy!