Christmas Mince Pies – Vegan holiday treats for everybody

The festive season brings with it a huge amount of food consumed in one or a few days. It’s a time to celebrate family, friends and togetherness with food, drink and laughter. With so many people moving towards a more sustainable vegan diet, it’s important to have some great vegan recipes up your sleeve. These Christmas Mince Pies is one of those recipes.

These tasty Christmas Mince Pies are both vegan and gluten-free. Do note that the pastry is very crumbly. You will need a delicate and cool touch when handling both the pastry and finished mince pies. These pastries do not need to be blind baked, so it cuts down on time and energy. These pastries are made with minimal ingrediants and lots of aromatic spices like nutmeg and cinnamon, which will make your home smell of the holiday season. The lemon juice and lemon zest adds some sour notes which will give tingles to your taste buds. You want to let the filling rest overnight in the fridge or at least 3 hours.

Serve your vegan mince pies on a platter with mint and raspberries to reflect the colours of Christmas. Don’t let a vegan diet make you feel like you can’t enjoy food. This Christmas Mince Pies recipe together with others will lead the way on your journey.

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Christmas Mince Pies Recipe

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Recipe by Louise Liebenberg Course: DessertCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

20

minutes

Total time

50

minutes

Ingredients

• For the PASTRY

• 100 g rice flour

• 100 g tapioca flour (available from health sections)

• 2 tbsp ground flaxseed or flax flour (available from health sections)

• 4 tbsp coconut oil

• 4 tbsp maple syrup

• For the FILLING

• 150 g raisins

• 2 tsp lemon zest

• Juice from a medium-sized lemon

• 2 tbsp maple syrup

• 1 tbsp water

• ½ tsp nutmeg

• 1 tsp cinnamon

• 1 tbsp ground ginger

Method

• TO MAKE THE FILLING
• Mix together all the ingredients and leave to soak together in a bowl overnight or for at least three hours. Stir through from time to time. Once soaked, the raisins should be plump from absorbing the liquid. 
• Pulse the mixture a few times using a hand blender or food processor to create a rustic-looking filling. 
• TO MAKE THE PIES
• Make sure the coconut oil is warm and melted. 
• You will need a silicone muffin pan with 12 hollows. 
• Mix all the pastry ingredients together using a food processor. 
• Make six equal-sized balls of pastry, keeping some of the pastry aside for the stars that will go on top. Hand-press each pastry ball into the muffin pan hollows to form a basic cup shape. This can be slow going as the pastry can be extremely crumbly, but will come together with a little patience.
• Divide the sweet raisin mixture equally to fill the pastry cups. 
• Roll out the remaining pastry to about 4mm thick on a flat surface dusted with rice flour. Cut out six star shapes. You can use a very thin spatula to lift the stars for positioning on top of each pie. 
• Bake in a pre-heated oven at 180°C for about 20 minutes, remove and cool. The pies should keep for a few days in a cool, dry spot.

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Looking for more adventurous and tasty vegan recipes? We have excellent suggestions for you to try, just check out our recipes.