These Easy Vegan Fruit Mince Pies have been part of my Christmas baking for years. I used to sell them through the village boutique grocer in Martinborough, where they were popular and simply enjoyed as excellent mince pies. After moving south, they were set aside for a time while I tried a few different ideas, but for simplicity and flavour, these are hard to beat.
This year I am baking them again, just for us, friends and colleagues. When I pulled out my original recipe, one ingredient was not locally available, but that did not matter. This vegan fruit mince pie recipe is forgiving and endlessly customisable. Change the spices, swap the dried fruit, or add nuts if you wish. They can also be made gluten free.
Make them yours, and create a new family favourite to return to each Christmas.
Easy Vegan Fruit Mince Pies
This recipe makes approximately 24 standard Christmas Fruit Mince pies
Ingredients
- 1/2 cup raisins
- 1/2 cup currants
- 1/4 cup sultanas
- 1/4 cup chopped dates or prunes
- 1/4 cup diced dried apricot or cranberries (not traditional but tasty)
- 1/4 cup chopped glacé peel
- 1 medium grated apple or pear
- 1/2 cup golden caster sugar or white sugar
- 1 tbsp vegan butter – optional
- 2 tbsp brandy
- 1/4 cup orange juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- zest of 1 lemon & 1 orange
- vegan short crust pastry sheets
Method
In a medium size pot add the apple, dried fruit, brown sugar, citrus zest, orange juice and spices . Over a gentle heat, stir to dissolve sugar then bring to the boil and lower to a simmer until most of the liquid has evaporated.
Remove from heat and stir in butter, set aside to cool before adding brandy (or orange juice if preferred).
Store in a sterilised jar in the fridge for at least 24 hours before using. After a week, the flavours will have developed further.
Pre heat oven to 180ºC.
Grease the muffin tins, use an 88cm cookie cutter (I like the crimped edge). Line the greased muffin trays, use a tartle or gently press the base with your fingers into the edge to remove air pockets. Add a heaped tablespoon of fruit mince and top with your choice of pastry shape.
Bake for 15-20 minutes or until lightly golden.
If you enjoy edible plant-based Christmas ideas and recipes, you will love our plant-based Christmas ideas guide. To keep up with what I’m cooking, you can subscribe and follow along at call.me.ishbel and The Green Gourmet NZ. I share new plant-based recipes, catering news and dates for upcoming cooking classes.
