Dairy-Free Traditional Mince Pie
Indulge in the festive charm of Dairy-Free Traditional Mince Pies, perfect for holiday gatherings and allergen-friendly celebrations! This recipe features a rich, flaky pastry made with plant-based butter, paired with a fragrant homemade mincemeat filling of mixed dried fruits, grated apple, and warm spices like cinnamon and nutmeg. Enhanced with zesty orange notes, these dairy-free mince pies are both comforting and bursting with flavor. The simple steps ensure the perfect balance of crisp pastry and juicy filling in every bite. Ideal for vegans or those avoiding dairy, these classic holiday treats can be served warm or at room temperature, making them a crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 pinch Salt
- 150 grams Plant-based butter (cold)
- 3 tablespoons Cold water
- 300 grams Mixed dried fruit (raisins, sultanas, currants)
- 1 medium Grated apple (peeled)
- 75 grams Dark brown sugar
- 1 orange Orange zest
- 2 tablespoons Orange juice
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 2 tablespoons Plant-based milk (for brushing)
Instructions
In a large mixing bowl, combine the all-purpose flour and a pinch of salt.
Add the cold plant-based butter in small chunks and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Gradually add the cold water while mixing, just until the dough comes together. Form it into a ball, wrap it in cling film, and chill in the fridge for at least 30 minutes.
While the dough chills, make the mincemeat filling. In a medium saucepan, combine the mixed dried fruit, grated apple, dark brown sugar, orange zest, orange juice, ground cinnamon, nutmeg, and cloves.
Cook over medium heat, stirring frequently, for about 10 minutes until the mixture is sticky and fragrant. Remove from heat and let it cool completely.
Preheat your oven to 200°C (400°F) and lightly grease a 12-cup muffin tin.
Roll out the chilled pastry dough on a floured surface to a thickness of about 3mm. Cut out 12 circles slightly larger than the muffin tin cavities and press them gently into the tin.
Spoon the cooled mincemeat filling evenly into each pastry shell, filling them nearly to the top.
Cut out 12 slightly smaller pastry circles or decorative shapes (such as stars) to use as lids and place them on top of the filling. Press the edges gently to seal.
Brush the tops with plant-based milk for a golden finish.
Bake the mince pies in the preheated oven for 20–25 minutes, or until the pastry is golden brown.
Allow the mince pies to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your dairy-free mince pies!
Nutrition Facts
Calories |
3512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1177 mg | 51% | |
| Total Carbohydrate | 560.5 g | 204% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 265.8 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 324 mg | 25% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2898 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
