Vegan Mincemeat Strudels

Vegan Mincemeat Strudels

These Vegan Mincemeat Strudels are super adorable, really Christmassy and much easier to make than regular mince pies! 

Vegan Mincemeat Strudels

It all starts with a delicious homemade mincemeat. You can use store-bought mincemeat if you like, but I really like to make my own as I prefer it to not be to sweet.

As I’m not a massive fan of raisins, I used a mixture of dried cranberries and dates instead.

Orange zest adds a wonderful aroma and lemon zest adds freshness, whilst cinnamon, cloves and nutmeg add festive flavour. Walnuts add a little contrasting crunch and refreshing bitterness, whilst shredded apple adds extra sweetness and a little freshness.

You can either make the mincemeat a few days in advance and let it soak, which gives the dried fruit plenty of time to plump up and for all the different flavours to mingle.

And if you don’t have time to let it soak, you could also cook the mincemeat on the stove for 10 minutes or so. If you have any leftover mincemeat, it would taste delicious stirred into porridge. 

Now just imagine this deliciously sweet, juicy, perfectly soft, homemade mincemeat encased in buttery, flaky, crispy filo pastry.

In contrast to the homemade mincemeat, I use a shop-bought filo pastry because life is really too short for making filo pastry yourself, and shop-bought tastes so much better than anything I could make myself anyway. 

Vegan Mincemeat Strudels

Using coconut oil in place of butter gives these vegan mincemeat strudels a deliciously rich flavour and makes them crisp up beautifully and turn golden brown in the oven. 

What I love most about these little strudels is that they’re so much easier to make than mince pies, as there’s no rolling and cutting out of pastry required.

If you use shop-bought mincemeat and shop-bought filo pastry, these really couldn’t be quicker to make! This makes them perfect for any food-related Christmas emergencies you may have.

Vegan Mincemeat Strudels

I’d really recommend trying out these cute little vegan mincemeat strudels this festive season, especially if you’re looking for an easier and healthier alternative to mince pies! 

For more festive treats, check out my:

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Vegan Mincemeat Strudels
Vegan Mincemeat Strudels
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

These Vegan Mincemeat Strudels are super adorable, really Christmassy and much easier to make than regular mince pies! 

Course: Dessert
Servings: 15 strudels
Calories: 31 kcal
For the mincemeat*:
  • Zest of 1 unwaxed lemon
  • Zest of 1 unwaxed orange (or 2 clementines)
  • 75 g (2.5oz) dried cranberries (or sub raisins or dried cherries)
  • 55 g (2oz) dates, roughly chopped (or sub 2 dried figs)
  • 55 g (2oz) walnuts, roughly chopped
  • 1 apple, grated
  • 1 tablespoon cornflour
  • 1 teaspoon mixed spice or a mixture of cinnamon, cloves and nutmeg
  • 1 teaspoon ground cinnamon
  • Generous swig of brandy or sherry (or sub apple or orange juice)
For the strudels:
  • 2 tablespoons coconut oil plus more if necessary
  • 15 sheets filo pastry** cut into approx 35cm x 20cm*
For the mincemeat:
  1. You can make the mincemeat by either adding all ingredients to a bowl with enough brandy or sherry to cover and leave to soak for a couple of days, or add all ingredients to a saucepan and cook on the stove for around 10 minutes, until all liquid has become absorbed by the fruit and the mixture has thickened

For the strudels:
  1. Preheat oven to 180 degrees (350 degrees)

  2. Cut filo pastry sheets to the required size
  3. Place the coconut oil in a small bowl and melt either using the microwave or a bain-marie
  4. Use a pastry brush or a teaspoon to brush the melted coconut oil all along one side of the pastry
  5. Fold both left and right-hand sides of the pastry sheet inwards by about 1cm, and spread a heaped teaspoon of the mincemeat mixture vertically down the centre of pastry, leaving a little space at either end
  6. Roll the pastry from the bottom to the top, until you get a cigar shape. Use little dabs of water on your fingertips to seal the strudel
  7. Repeat until the rest of the mincemeat and pastry sheets have been used up
  8. Place all the strudels onto a baking tray, and brush the top of each strudel with a little more coconut oil
  9. Bake in oven for 15-20 minutes, until golden brown and crispy
  10. Keeps covered in the fridge for up to a few days. They reheat well in a dry frying pan. 

Recipe Notes

*You could instead use store-bought mincemeat and skip this step altogether

**Leftover filo pastry will keep well in the freezer

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