Deliciously Vegan Mince Pies

Louise Sanders Photography

Dairy free doesn’t mean that you have to miss out on your favourite Christmas dishes does it? Tuck into these dairy free and gluten free mince pies!


  • 2 tbsp. Caster Sugar
  • Vegetarian Mincemeat
  • 170g Gluten-Free Plain Flour
  • 85g Dairy-Free Sunflower Spread


  1. Add your flour and dairy free spread into a blender and pulse quickly until the mixture looks like breadcrumbs.
  2. Once complete, tip the mixture into a bowl and stir in the sugar. Add 1 tsp. of cold water and start molding the pastry together with your hands into a ball (make sure that the pastry isn’t sticky).
  3. Sprinkle the flour onto a large chopping board or surface and lay the pastry out flat.
  4. Cut the pastry into circles using a fluted 6cm (2½ inch) cutter.
  5. Once all circles are cut, lift the pastry discs up carefully with a slice and place them into muffin tray pockets, gently pushing down with your fingers.
  6. Preheat the oven to 220C/gas mark 7 and pop the muffin tray in the fridge to chill for 30 minutes.
  7. Once chilled, bake the pastry cases in the oven for around 10 minutes until very lightly golden.
  8. Spoon a heaped tsp. of vegetable mincemeat into each pastry case and leave open or add a pastry lid on top (perhaps a star shape for the Christmas spirit?)
  9. Place the muffin tray back into the oven for a few minutes until the mincemeat starts to gently bubble. Once golden and bubbled, take the tray out of the oven and transfer the mince pies to a wire rack to cool. Serve up and enjoy!


  • 127kcal
  • Fat: 3.9g
  • Saturates: 0.7g
  • Protein: 0.9g
  • Carbs: 23.4g
  • Sugar: 15.9g
  • Fibre: 0.4g

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