Vegan recipes from Scotland
Japanese Vegan in Scotland


Easy! Vegan Mince Pies'

  • 2012/12/09

'Easy! Vegan Mince Pies' -- about 12 pieces



- Pastry
180g cold vegan margarine, cut into 1cm cubes
350g plain flour
50g ground almonds
100g caster sugar
Zest of 1 orange
2 Tbls soya milk
1 pinch salt

- Mincemeat
50g vegan margarine
1 apple, cut into 5mm cubes
50g ground almonds
240g dried fruits (e.g raisins, apricots, raspberries etc.), cut into 5mm cubes if it's too big.
Zest of 1 lemon
Zest of 1 orange
80g brown sugar
1 Tbls brandy
1 dash nutmeg
2 Tsp cinnamon powder
1/4 Tsp each ground coriander, ginger, and cloves

Soya milk, to glaze

Icing sugar, for dusting

1. Make the pastry. Rub the cold margarine, flour and almonds with your hands in a bowl. Add sugar, orange zest, soya milk and salt in the bowl, mix and make a ball of pastry. Knead the pastry until the surface is smooth. Cover with cling film and rest in the fridge.
2. Make the mincemeat. Melt the margarine and place in a bowl with all other ingredients of the mincemeat. Mix well and set aside.
3. Roll out the pastry to 5mm thick. Cut the pastry into 12 7-8cm diameter circles with a glass, cup or cutter. Put the pastry circles into a lightly oiled mince pie pan or muffin pan.
4. Fill the pastry cups 2/3 full with the mincemeat. Roll out the rest of pastry to 5mm thick again. Cut the pastry into 5-6cm diam circles (or your favorite shape) and place on top of mincemeat.
5. Brush top of the pies with soya milk for lovely colour. Cook in 200 degrees oven for 20min. EAT!

What does the Christmas atmosphere make you want to eat? I think a lot of people who grow up in the UK will answer 'Mince pie!'. I made this recipe for those people who can't get vegan mince pies or mincemeat around them. Nice Christmasy spices are the best for the cold nights in December.

Vegan Memo:
- If you use a muffin pan, your pies will only fill up the cups 2/3 of the way. But don't worry, that's alright.
- This recipe for mincemeat is easy but not the traditional way. So you can't keep the mincemeat for more than 5-7 days in a fridge.

Nutrition FactsPer a parson
Calories - 342.1
Total Fat - 16.8 g
  Saturated Fat - 4.5 g
  Polyunsaturated Fat - 4.1 g
  Monounsaturated Fat - 4.1 g
Cholesterol - 0.0 mg
Sodium - 207.5 mg
  Potassium - 31.2 mg
Total Carbohydrate - 36.3 g
  Dietary Fiber - 1.6 g
  Sugars - 8.2 g
Protein - 5.2 g
Powered By Spark Recipes