Aren’t mince pies just the perfect Christmas treat? December is the month for mugs of mulled wine and baileys hot chocolate and nothing accompanies them better than a warm mince pie straight from the oven. Yes, the easy option would be shop bought however with our easy mince piece recipe, homemade is the way forward this Christmas. Not only will they taste incredible but it’s a fun family activity to bake them with the kids and then enjoy eating them while watching your favourite Christmas film this weekend.

This mince pie recipe is not only really simple to make but is also vegan friendly and can be easily made to be gluten free. So, a bonus if anyone in your family has any dietary requirements as everyone can enjoy a homemade mince pie on us this Christmas.

Mincemeat Ingredients

  • 1 large jar mincemeat (about 600g - vegan)

Add the festive vibes (Optional)

  • 2 satsumas, segmented
  • 1 apple, stewed

Pastry Ingredients

  • 375g plain flour (Can substitute for gluten free flour)
  • 260g unsalted butter, softened (dairy-free spread will work equally well)
  • Pinch of salt
  • 3 tbsp maple syrup
  • Zest of 1 orange (optional)
  • Milk for glazing (dairy-free milk alternative)

It’s all in the Presentation

  • A little icing sugar, for dusting
  • A sprig of Holly

Method

  1. For the pastry, combine the flour and salt in a bowl. Add the butter and rub together until the mixture resembles breadcrumbs. (Optional: also add the zest of an orange for all the festive flavours).
  2. Mix in 2 tbsp maple syrup and 1 tbsp dairy-free milk until the mixture comes together in large lumps, then bring together with your hands and knead gently in the bowl to make a smooth dough. Cover and leave to rest for 20 mins.
  3. If you want to take your mincemeat to the next level, scoop into a bowl and add 2 segmented satsumas and 1 finely chopped apple.
  4. Preheat the oven to gas 6, 200°C, fan 180°C. Roll the pastry out on a floured surface to the thickness of a pound coin.
  5. Take a round cookie cutter (if you don’t have one try using a mug and score around it carefully with a butter knife).
  6. Place each pastry circle in a cupcake tray and fill with the mincemeat mixture.  We recommend using around a teaspoon amount of mincemeat as if you use too much, the filling seeps out in the oven which can make the mince pies stick to the tray and impossible to remove.
  7. For the pastry lids, we love using a star shaped cookie cutter or anything festive as it adds a really cute homemade vibe to the mince pies which you can’t achieve with shop bought mince pies. Then gently press each pastry lid on top of each mince pie. 
  8. For the final touches, mix the remaining maple syrup and dairy-free milk together and brush over the mince pies to glaze.
  9. Bake for 20 mins or until lightly golden. Remove mince pies immediately from the tin by carefully popping each one out with a teaspoon and onto a wire rack to cool for 10 minutes. 
  10. Now for the final touches as it’s all in the presentation. Arrange a few mince pies on a festive plate or tray and dust with icing sugar and serve warm or at room temperature. If you’re feeling really extra why not add a sprig of holly for the ultimate Christmas vibe.
  11. If you’ve made your mince pies in bulk to keep you going throughout the festive period, store in an airtight container for up to 4 days.