Vegetarian Traditional Mince Pie
Celebrate the festive season with a delicious twist on a British classic in this Vegetarian Traditional Mince Pie recipe! These delightful pies feature a buttery, melt-in-your-mouth pastry encasing a rich, spiced mincemeat filling crafted from dried fruits, grated apple, zesty citrus, and warming spices like cinnamon and nutmeg. Perfect for vegetarians, the recipe swaps traditional suet for vegetarian alternatives like grated coconut oil, ensuring no compromise on texture or flavor. With a touch of optional brandy for added indulgence, these golden, flaky treats make an irresistible addition to your holiday dessert spread. Easy to prepare and guaranteed to impress, these mince pies are best served with a dusting of powdered sugar and enjoyed alongside a cup of tea or mulled wine.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Unsalted butter
- 2 tablespoons Caster sugar
- 3 tablespoons Cold water
- 250 grams Dried mixed fruits (raisins, currants, sultanas)
- 50 grams Dried cranberries
- 1 medium Grated cooking apple
- 50 grams Vegetarian suet or grated chilled coconut oil
- 100 grams Soft brown sugar
- 1 orange Zest and juice of an orange
- 1 lemon Zest and juice of a lemon
- 1 teaspoon Mixed spice
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 2 tablespoons Brandy (optional)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Prepare the pastry: In a large mixing bowl, combine the all-purpose flour and caster sugar. Add the unsalted butter, cubed, and rub it into the flour mixture using your fingertips until the texture resembles breadcrumbs.
Gradually add the cold water, one tablespoon at a time, mixing gently until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare the vegetarian mincemeat filling: In a medium saucepan over low heat, combine the dried mixed fruits, cranberries, grated apple, vegetarian suet (or grated coconut oil), soft brown sugar, orange zest and juice, lemon zest and juice, mixed spice, cinnamon, and nutmeg.
Gently heat the mixture, stirring occasionally, until the sugar has dissolved, and the suet has melted. Simmer for 10 minutes to allow the flavors to merge. If using brandy, stir it in once the mixture has cooled slightly, then set aside to cool completely.
Preheat the oven to 200°C (180°C fan) or 400°F. Lightly grease a 12-cup muffin tin.
Roll out the chilled pastry on a lightly floured surface to about 3mm (1/8 inch) thickness. Use a round cutter (about 9cm or 3.5 inches in diameter) to cut out 12 pastry circles for the base, and a smaller cutter (about 7cm or 2.75 inches in diameter) for the lids.
Place the larger pastry circles into the prepared muffin tin, pressing gently to fit. Spoon about 1 heaping tablespoon of the mincemeat mixture into each pastry base.
Dampen the edges of the pastry lids with a little water and place them over the filling, pressing around the edges to seal. Cut a small slit or decorative shape in the top of each pie to allow steam to escape.
Bake the mince pies in the preheated oven for 20-25 minutes or until the pastry is golden brown.
Allow the pies to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar before serving, and enjoy!
Nutrition Facts
Calories |
4412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.0 g | 227% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 91 mg | 4% | |
| Total Carbohydrate | 660.7 g | 240% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 353.7 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 357 mg | 27% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2868 mg | 61% | |
*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.
