Gluten-Free Vegan Mince Pies

These Gluten-Free Vegan Mince Pies are crispy, flaky, fruity and fragrant – the best festive sweet treat for Christmas! 

Why you’ll love these Gluten-Free Vegan Mince Pies:

• they’re undetectably vegan + gluten-free
• they’re crispy and flaky
• they’re fruity and fragrant 
• they’re pleasantly boozy
• they’re not too sweet
• they’re healthier than the traditional version
• they’re refined sugar free
• they’re easy to make
• they’re the perfect sweet treat for Christmas!

How to make these Gluten-Free Vegan Mince Pies

Scroll down to the bottom of the post for the full recipe.

• Place the dried fruit, walnuts, orange zest, grated apple, ginger, cinnamon, mixed spice and maple syrup in a bowl and add a generous amount of brandy or sherry, until everything is roughly covered.
• Keep covered in the fridge for around 24 hours, to allow the flavours to develop.

Tip: Use a box grater to grate the apple – and there’s no need to peel it first.

• Combine the coconut oil, ground almonds and flour in a glass mixing bowl along with 7 tablespoons of water, until it forms a firm dough.

• Lay out a sheet of baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour.
• Take just over half of the pastry dough and use the rolling pin to roll it into an even rectangular shape, as thin as you can without it breaking.

• Use a circular cookie cutter to cut out a circle of the pastry dough.

• Place the pastry circle in a greased muffin/cupcake tin and gently press down – make sure to do this carefully so you don’t crack the pastry.
• Repeat until you get another 11 circles and place them in the muffin/cupcake tin too – you will need to roll out the pastry a few times.

• Roll out the remaining pastry dough and use a star-shaped cookie cutter to cut out a star shape (or a smaller circular one if you don’t have a star-shaped one).

• Place a heaped teaspoon of the mincemeat into each pastry crust.

• Place the pastry stars on top of the mincemeat in the pie crusts.

• Bake in the oven for around 20 minutes, until the pastry crust is firm to the touch and golden brown.

How long do these Mince Pies keep for?

These Mince Pies keep in an airtight container in the fridge for up to a few days.

Substitutions you can make to this recipe:

• you can use any type of dried fruit: I used a mixture of dates, cranberries, figs, prunes and apricots, but you can also use raisins, sultanas, sour cherries, mango, papaya or pineapple
• you can substitute the walnuts with pecan nuts
• you can substitute the alcohol with orange juice or apple juice
• you can use any type of liquid sweetener: maple syrup, date syrup, agave syrup, brown rice syrup etc
• you can substitute the gluten-free flour with rice flour
• you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.

More vegan festive baked goods:

• Christmas Pudding
• Pecan Pie
• Apple Cake
• Gingerbread Cookies
• Christmas Fruit Cake
• Pumpkin Pie
• Gingerbread Cake

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Mince Pies

These Gluten-Free Vegan Mince Pies are crispy, flaky, fruity and fragrant - the best festive sweet treat for Christmas! 

4.5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: gluten-free mince pies, vegan christmas recipe, vegan mince pies

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 12 pies

Calories: 131kcal

Author: Rhian Williams

Ingredients

Metric - US Customary

For the mincemeat:

• 100 g dried fruit , finely chopped (I used a mixture of dates, dried cranberries, dried figs, prunes and dried apricots, but you can use whatever dried fruit mix you like)
• 25 g walnuts , finely chopped (or sub pecan nuts)
• 1 teaspoon unwaxed orange zest (or sub 1/2 teaspoon orange extract)
• 1 apple , grated - no need to peel
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon mixed spice (or sub a mixture of nutmeg, cinnamon and cloves)
• 3 tablespoons maple syrup (or sub any other sweetener)
• Brandy or sherry (ensure vegan/gluten-free if necessary - or sub apple or orange juice)

For the pastry:

• 30 g coconut oil
• 75 g gluten-free flour blend , plus more for rolling (or sub rice flour, or plain all-purpose flour if not gluten-free)
• 75 g ground almonds (almond meal) *
• 7 tablespoons water

Instructions

For the mincemeat:

• Place the dried fruit, walnuts, orange zest, grated apple, ginger, cinnamon, mixed spice and maple syrup in a bowl and add a generous amount of brandy or sherry, until everything is roughly covered
• Keep covered in the fridge for around 24 hours, to allow the flavours to develop

For the pastry:

• Combine the coconut oil, ground almonds and flour in a bowl, along with about 7 tablespoons of water, until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!

To assemble:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Lay out a sheet of baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour
• Take just over half of the pastry dough and use the rolling pin to roll it into an even rectangular shape, as thin as you can without it breaking
• Use a circular cookie cutter to cut out a circle of the pastry dough
• Place the pastry circle in a greased muffin tin and gently press down - make sure to do this carefully so you don’t crack the pastry
• Repeat until you get another 11 circles and place them in the muffin tin too - you will need to roll out the pastry a few times
• Place a heaped teaspoon of the mincemeat into each pastry crust
• Roll out the remaining pastry dough and use a star-shaped cookie cutter to cut out a star shape (or a smaller circular one if you don’t have a star-shaped one)
• Place this on top of the mincemeat on one of the pies
• Repeat until you use up the rest of the pastry - you will need to roll out the pastry a few times
• Bake in the oven for around 20 minutes, until the pastry crust is firm to the touch and golden brown
• Keeps in an airtight container in the fridge for up to a few days

Notes

*You can alternatively use almond flour

Nutrition Facts

Gluten-Free Vegan Mince Pies

Amount Per Serving

Calories 131 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 2g 10%

Sodium 1mg 0%

Potassium 93mg 3%

Total Carbohydrates 16g 5%

Dietary Fiber 2g 8%

Sugars 9g

Protein 2g 4%

Vitamin A 0.2%

Vitamin C 1.2%

Calcium 3.9%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.

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