A Vegan Mince Pie Recipe

The quantities here will be enough to make around 30 pies.

Making the Pastry


  • 8 oz soya margarine
  • 1 lb plain flour
  • 8 oz icing sugar


  1. Sift the flour and icing sugar into your mixing bowl
  2. Add the margarine and quickly rub into the flour using your fingertips until the consistency of fine breadcrumbs, with no large lumps of margarine remaining
  3. Bring together to form a dough, adding water a teaspoon at a time if too try, or adding flour if too wet
  4. Optional: chill for 30 minutes

The Mincemeat


  • 3 oz bramley apples, cored and chopped small
  • 6 oz mixed dried fruit
  • 1 oz vegetarian suet
  • 2 oz soft dark brown sugar
  • Juice and grated zest of half an orange or lemon
  • 1 level teaspoon of mixed ground spice
  • 1 pinch ground cinnamon
  • 1 pinch fresh grated nutmeg
  • 1 small handfull whole almonds, chopped (optional)
  • 1 tablespoon brandy (optional)


  1. Put all the ingredients apart from the brandy into a saucepan
  2. Cook on a low heat mixing frequently, until everything is soft and thoroughly combined
  3. Remove the pan from the heat allow the mixture to cool, stirring occasionally
  4. Once cold, mix thoroughly (optional: stir in the brandy at this point)



  • Round pastry cutter
  • Enough bun tins to cook 30 pies


  1. Roll out your pastry to about 3mm (eighth of an inch) thickness
  2. Cut one large circle for the base, and a smaller one for the lid
  3. Place the base in a bun tin and loosely fill with the mincemeat mixture
  4. Put the lid on top and pinch around the edge to join it to the base
  5. Repeat until all your pastry and mincemeat is used up! If you have leftover pastry, why not use it to decorate the pies?


  1. Preheat the oven to gas mark 6 or 200°C - fan ovens may vary, we suggest about 180°C
  2. Bake for around 20 minutes until golden
  3. Remove from the oven and leave to cool for 5 minutes, then remove from the tin and place on a wire cooling rack
  4. Optionally dust with icing sugar to serve