These dairy free mince pies deliver all the festive warmth of the classic British treat—spiced fruit filling nestled in a buttery, flaky pastry—without a trace of butter or milk. Using cold vegan butter and a simple water-and-oil binding keeps the crust tender and crisp, while the rich, boozy mincemeat (made with dried fruit and citrus) needs no dairy at all. They come together quickly, bake in under 20 minutes, and taste even better the next day, making them a reliable crowd-pleaser for holiday gatherings.
Ingredients
- For the pastry:
- 2 ½ cups (320 g) all-purpose flour, plus extra for dusting
- ¼ cup (50 g) granulated sugar
- ½ teaspoon fine salt
- 1 cup (225 g) cold dairy free butter (block style, not spreadable), cut into small cubes
- 4–6 tablespoons (60–90 ml) ice-cold water
- 1 tablespoon dairy free milk (oat, almond, or soy) for brushing
- 1 tablespoon granulated sugar for sprinkling (optional)
- For the filling:
- 2 cups (350 g) mixed dried fruit (raisins, currants, sultanas)
- ½ cup (80 g) candied mixed peel
- 1 small apple (about 120 g), peeled and grated
- ½ cup (110 g) packed brown sugar
- ¼ cup (60 ml) apple juice or orange juice
- 2 tablespoons brandy or rum (optional, or use extra juice)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Zest of 1 orange
- Zest of 1 lemon
Instructions
- Make the filling (can be done ahead): In a medium saucepan, combine the dried fruit, mixed peel, grated apple, brown sugar, juice, brandy (if using), cinnamon, nutmeg, cloves, orange zest, and lemon zest. Stir over medium heat until the sugar dissolves and the mixture is bubbling. Reduce heat to low and simmer gently for 5 minutes, stirring occasionally, until the fruit is plump and the liquid is mostly absorbed. Remove from heat and let cool completely. This can be made up to 3 days ahead and refrigerated.
- Make the pastry: In a large bowl, whisk together the flour, sugar, and salt. Add the cold dairy free butter cubes. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. (Work quickly to keep the butter cold.)
- Add 4 tablespoons of ice-cold water and stir with a fork until the dough begins to come together. If it seems dry, add the remaining water, 1 tablespoon at a time, until the dough holds together when pinched. Do not overwork.
- Turn the dough out onto a lightly floured surface, gather into a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).
- Preheat the oven to 375°F (190°C). Lightly grease two 12-cup mini muffin tins (or use one 12-cup regular muffin tin for larger pies).
- On a lightly floured surface, roll out the chilled dough to about ⅛-inch (3 mm) thickness. Using a 3-inch (7.5 cm) round cutter, cut out circles for the bases. Re-roll scraps as needed. Press each circle into a muffin cup, gently easing the dough up the sides.
- Spoon about 1 heaping teaspoon of filling into each pastry-lined cup (for mini tins) or 1 tablespoon (for regular tins). Do not overfill—the filling should sit just below the rim.
- For the tops, use a 2-inch (5 cm) star-shaped or round cutter to cut out lids from the remaining dough. Place a lid over each pie, pressing the edges lightly to seal. If using a solid round lid, cut a small slit in the center to let steam escape.
- Brush the tops with dairy free milk and sprinkle with sugar, if desired.
- Bake for 15–18 minutes, until the pastry is golden brown and the filling is bubbling. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Keep the butter cold: The flakiest pastry comes from cold fat. If your kitchen is warm, chill the flour and bowl for 10 minutes before starting, and pop the dough back in the fridge if it becomes sticky.
- Don’t overwork the dough: Overmixing develops gluten, making the pastry tough. Stop mixing as soon as the dough holds together, and handle it as little as possible when rolling and shaping.
- Use block-style vegan butter: Spreadable margarines contain more water, which can make the pastry soggy. Look for a block labeled “for baking” or “for pastry.”
- Make the filling ahead: The filling keeps in the fridge for up to 5 days, and the flavors deepen. You can also make a double batch and freeze half for up to 3 months.
Serving Suggestions
Serve the pies warm or at room temperature, dusted with powdered sugar (optional). They pair beautifully with a cup of spiced tea, mulled cider, or a dairy free eggnog. For a festive dessert, serve with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. They also make lovely homemade gifts—place in a tin lined with parchment and tie with a ribbon.
Variations
- Gluten free: Substitute the all-purpose flour with a 1:1 gluten free baking flour blend that contains xanthan gum. Add an extra tablespoon of water if the dough seems dry.
- Nutty crunch: Add ¼ cup (30 g) finely chopped walnuts or pecans to the filling for extra texture.
- Spiced twist: Add a pinch of ground cardamom or ginger to the filling for a more aromatic flavor.
- No alcohol: Simply omit the brandy or rum and use the same amount of extra juice. The pies will still be delicious.
- Lattice top: Instead of a solid lid, cut the dough into thin strips and weave a lattice over the filling for a rustic look.
Storage and Reheating
Store baked pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months (freeze unbaked pies for best results—assemble, then freeze on a tray, and bake from frozen, adding 5 minutes to the baking time). To reheat, place pies in a 300°F (150°C) oven for 5–8 minutes until warm. Avoid microwaving, as it makes the pastry soggy.
Frequently Asked Questions
Can I use store-bought mincemeat? Yes, but check the label—many brands contain beef suet, which is not dairy free. Look for a vegan or vegetarian mincemeat, or make your own using the recipe above.
Why is my pastry tough? Tough pastry is usually the result of overworking the dough or adding too much water. Mix just until the dough comes together, and handle it gently. Also, ensure your butter is very cold.
Can I make these pies ahead of time? Absolutely. You can make the filling and pastry up to 2 days ahead and keep them refrigerated. You can also assemble the pies and refrigerate them for up to 24 hours before baking, or freeze them unbaked for up to 3 months.
Can I use a regular muffin tin instead of mini? Yes, just adjust the size of your pastry circles—use a 4-inch (10 cm) cutter for the base and a 3-inch (7.5 cm) cutter for the top. Increase the baking time to 20–25 minutes.
What is the best dairy free butter for pastry? Look for a block style with at least 80% fat, such as those made from coconut oil or a blend of oils. Avoid soft spreads, which contain too much water and will make the pastry dense.
Do I need to refrigerate the filling? If you make the filling ahead, let it cool completely, then cover and refrigerate. It will keep for up to 5 days. Bring it to room temperature before using, or warm it slightly to make it easier to spoon.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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