Vegan & GF Homemade Mince Pies

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5 from 1 vote

Vegan & GF Homemade Mince Pies

A firm favourite at Christmas, I definitely missed being able to fill up on numerous mince pies since going plant-based and gluten-free. Whilst there are a few options available for either or, it's rare to find both. Well, if you're in the same boat as me, I promise you won't be disappointed anymore with this delicious & easy homemade recipe. With a buttery almond crust and rich juicy fruit-filled centre coupled, you'll surely keep going back for more 🙂
Servings 20
Prep Time 20 minutes
Cook Time 15 minutes
soaking 12 hours
Total Time 12 hours 35 minutes

Equipment

  • Large mixing bowl
  • Large wooden spoon or spatula
  • Juicer
  • Grater or zester
  • Muffin tray

Ingredients

Vegan Mincemeat

  • 300 g mixed dried fruit
  • 2 medium apples peeled and grated
  • 180 ml freshly squeezed orange juice
  • zest of 1 orange
  • ½ lemon juiced and zested
  • 120 ml agave syrup
  • 1 tsp allspice

GF Shortcrust Pastry

  • 2 tbsp ground flaxseed
  • 90 ml filtered water
  • 250 g almond flour
  • 80 g tapioca flour
  • ¾ tsp salt
  • 1 tbsp maple syrup

Instructions

  • Thoroughly mix all the mincemeat ingredients in a large mixing bowl. Cover the bowl and leave overnight for at least 12 hours, stirring occasionally.
  • To make the pastry, first make the flax eggs by mixing 2 tbsp ground flaxseed with 6 tbsp water and leave to set into an egg-like texture for 5-10 minutes. Then in a large mixing bowl, mix together the almond flour, tapioca flour and salt until well combined. Add the flax eggs and maple syrup and slowly form into a dough. It should be slightly damp, but not sticky. If it is, add a little extra almond flour.
  • Preheat oven to 180°C & grease a 12 hole muffin tin. Sprinkle a little flour onto work surface and roll out pastry to around 3mm thick.
  • Cut out 12 circles to fit the muffin tin, slowly push the pastry into the holes, and add a tablespoon full of mincemeat into each one. Cut out the tops for each one (using shapes if preferred), and gently place on top of the filling. Sprinkle over some coconut sugar and bake until golden (approximately 15 minutes or so).

Notes

  • Depending on how much you fill the pies, it’s likely that quite a bit of the mincemeat will be left over (as a result the nutritional quantities may be slightly lower). The leftovers can be used to make more mince pies, in my delicious Christmas pudding recipe, or added to porridge to give it a Xmas-y feel to it. 
  • Mixed dried fruit can be bought ready mixed, or made using a combination of raisins/sultanas, dried cranberries, dried apricots, dried tart cherries, and dried lemon/orange peel.
  • No agave syrup; replace with date or maple syrup
  • No fresh orange juice; replace with freshly squeezed apple juice & reduce the agave a little if the apple juice is very sweet
Calories: 160kcal
Course: Dessert
Cuisine: British
Keyword: Bakery, Christmas, Gluten-free, Vegan

Nutrition

Calories: 160kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 90mg | Potassium: 154mg | Fiber: 4g | Sugar: 15g | Vitamin A: 31IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 1mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and mention @elgourmetcurativo on Instagram or tag it #elgourmetcurativo.

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