Name: Vegan Mince Pies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16
Cuisine: British
Ingredients: 15.63 g flour; 7.5 g vegan butter; 0.16 g salt; 5 g sugar; 17.5 g vegan mincemeat; 0.63 g plant-based milk

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Vegan Mince Pies

Vegan Mince Pies

Delicious vegan mince pies perfect for the festive season.

These vegan mince pies provide a sweet treat that aligns with a plant-based diet, offering a festive option that is lower in calories while still satisfying cravings.

Source

Ingredients:

15.63
g
flour
7.5
g
vegan butter
0.16
g
salt
5
g
sugar
17.5
g
vegan mincemeat
0.63
g
plant-based milk

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Instructions:

Chill a shallow mince pie pan or muffin pan in the fridge.
Make the pastry by combining flour, salt, vegan butter, and sugar in a food processor until it resembles breadcrumbs.
Add ice-cold water one tablespoon at a time until the dough starts to form.
Bring the dough together and roll out to 2-3mm thick.
Cut rounds to fit the pie pan and place them in the pan.
Fill each pastry shell with vegan mincemeat until almost full.
Roll out remaining pastry to cut out tops, either full rounds or star shapes.
Seal the tops with a little plant-based milk and brush the tops with more milk.
Refrigerate the pies while preheating the oven to 218°C.
Bake for 20-23 minutes until golden brown and bubbling.
Allow to cool slightly before removing from the pan.

Nutrition	Per Serving 46 g	Per 100g
Energy	161.8 kcal	349 kcal
Protein	1.8 g	3.9 g
Fibre	1.2 g	2.6 g
Salt	0.2 g	0.4 g
Sugar	9.3 g	20.0 g
Carbohydrates	24.6 g	53.0 g
Fat	6.3 g	13.6 g

Environmental	Per Serving 46 g	Per 100g
CO2	0.3 kg	0.6 kg
Water	0.3 l	0.6 l

15.63
g
flour
7.5
g
vegan butter
0.16
g
salt
5
g
sugar
17.5
g
vegan mincemeat
0.63
g
plant-based milk

Chill a shallow mince pie pan or muffin pan in the fridge.

Make the pastry by combining flour, salt, vegan butter, and sugar in a food processor until it resembles breadcrumbs.

Add ice-cold water one tablespoon at a time until the dough starts to form.

Bring the dough together and roll out to 2-3mm thick.

Cut rounds to fit the pie pan and place them in the pan.

Fill each pastry shell with vegan mincemeat until almost full.

Roll out remaining pastry to cut out tops, either full rounds or star shapes.

Seal the tops with a little plant-based milk and brush the tops with more milk.

Refrigerate the pies while preheating the oven to 218°C.

Bake for 20-23 minutes until golden brown and bubbling.

Allow to cool slightly before removing from the pan.