Vegetarian Mince Pies

Is it even Christmas time without mince pies? Baking these and having the smells run through my house just makes everything feel that little bit more festive. A buttery shortcrust pastry case filled with sweet homemade mince meat and topped with icing sugar. What’s not to love?


The funny thing is, I never used to really like mince pies. I was so indifferent to them – until I started making my own. Whilst shop bought ones can be nice, I find there’s a real love behind ones you make yourself. Plus, you can always add an extra swig of brandy if you fancy. For those of you who don’t drink alcohol, or for child friendly mince pies, I’ve added a substitute in the notes. You’d never know the difference too. The mince is still so sweet and sticky.


The real debate here is whether you make your own mince or buy from the shops. It’s always been 50/50 for me. Whilst I do enjoy making my own, it is a labour of love. It’s so easy to just pick up a jar from the local supermarket. There’s also plenty of vegan options available now to buy ready-made, making it even more simple. Which team are you on? I’ve popped a recipe down for both here.


If you find yourself with an abundance of leftover filling, why not try out this delicious mince meat ice cream by Gluten Free Alchemist? Or for a healthier festive treat, make sure to take a peek at my protein cinnamon roll loaf.


Vegetarian Mince Pies

Gluten Free, Vegetarian, Soy Free, Dairy Free, Nut free
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American, British, European
Servings 16 Mince Pies


  • Saucepan
  • Mixing spoon x2
  • Mixing Bowl
  • Foil Cases x16
  • Cupcake Tin
  • Oven
  • Fridge
  • Cling film
  • Sieve
  • 3.5 inch biscuit cutter
  • Minature star or Christmas tree cutter
  • Small bowl
  • Fork (for beating the egg)
  • Pastry brush (for egg wash)


For the pastry

  • 300 grams Gluten free plain flour See notes*
  • 200 grams Dairy free butter See notes**
  • 100 grams White sugar
  • 2 Large Eggs One for the pastry, one for glazing
  • 2 tbsp Icing sugar For decorating

For the mincemeat (See notes for store-bought***)

  • 130 grams Brown sugar
  • 200 grams Bramley apples Grated
  • 150 grams Raisins
  • 300 grams Sultanas
  • 1 Large Lemon zest
  • 4 tbsp Lemon juice
  • 1 Large Orange zest and juice
  • 80 grams Mixed peel or candied orange
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tsp Vanilla extract
  • 200 ml Brandy Substitute: apple juice


To make the pastry

  • Use a sieve to sift the plain flour into a mixing bowl
  • Cut the butter into cubes and add to the bowl containing the flour then rub together until a crumb forms
  • Add in one egg and the sugar to the bowl and mix together using a spoon or your hands until a bound pastry forms
  • Press the pastry into a ball and wrap in cling film
  • Place the wrapped pastry in the fridge and chill for at least 30 minutes to ensure the fats in the dough are cold

To make the mince meat (ignore if using store-bought)

  • In a saucepan, dissolve the sugar in the orange and lemon juices on a medium heat
  • Add in the grated apple, citrus zests, dried fruits and mixed peel to the pan and stir together
  • Add in the spices and vanilla extract to the saucepan and stir together until everything is evenly distributed
  • Leave the mix to simmer for about 10 minutes until the mix is slightly reduced
  • Add in the brandy or apple juice and simmer for a further 10 minutes to gently reduce further, but not completely, leaving about 1/4 of the liquid at the end

To construct the mince pies

  • Pre-heat the oven to 200°C (fan) or 220°C (conventional)
  • Line a cupcake tray with foil tins and place to one side
  • Remove the pastry from the fridge and place on a generously floured surface
  • Roll the dough to about 1/4 inch thick (I do this in two batches)
  • Use the round cookie cutter to create 16 equal round pastry circles
  • Using the remainder of the pastry dough, cut out 16 equal Christmas shapes using the minature cutter
  • Place the circles gently in the foil tins, one at a time, making sure that you gently press the pastry down to the bottom and sides of the tin
  • Place ~1.5 tbsp of mince meat into each pastry cup
  • Gently place the miniature Christmas shape on top of the mince meat and gently press down to seal
  • Take the 2nd egg and beat in a small bowl
  • Use a pastry brush to apply a thin layer of egg wash onto the exposed surfaces of the pastry
  • Place in the oven and bake for 15-20 minutes (until golden on top)
  • Remove from the oven and allow to cool completely before removing from the tray
  • Take the sieve and dust the tops of the mince pies with icing sugar once cooled
  • Tuck in and enjoy!


*I use Doves Farm Freee flour for best results
**Stork baking block is naturally vegan or I also recommend the Naturli block
***If you'd prefer to use store-bought mince meat then I recommend about 410g worth
  • Store in an air-tight container for up to 5 days
Keyword Christmas, Festive, Mince Meat, Mince Pies
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