Vegan mince pies – an easy, festive and flavorsome recipe to try this year

Get holly jolly with these vegan mince pies – they are super easy to make and oh so festive

Caffe Latte Mince Pies on a tray
(Image credit: The Great British Porridge Co. )

Have you had your first mince pie yet? Or rather, have you had your first vegan mince pie of the year? While many of us have indeed scoffed a couple of boxes of mince pies – guilty as charged – already, if you live a plant-based diet, there is a chance that you may have found it a little more tricky to get your hands on some good ones! 

While shop bought mince pies are fabulously handy when you're up to your ears in Christmas cake batter, mincemeat and the likes, home made is always best and so we're sharing our favorite vegan mince pie recipe around right now to ensure that everyone gets a taste of the good stuff!

Delicious? Check. Festive? Check. Vegan? Check! Vegan bakes aren't the easiest ones to get right after all, especially Christmas ones, but this recipe works really well to achieve a deliciously balanced mincemeat center and well formed pastry case. Plus, there's an added extra flavor in here that you may not expect... Elf would approve, so we think that you will also! 

What pastry are mince pies made from?

Mince pies need shortcrust pastry, and this vegan recipe calls for chia seeds as the egg substitute to this, as well as a flour of your choice (GF if you need ) and a small amount of oats which binds the pastry case mixture together really well. They are very authentic, trust us!


For the pastry:

  • 2 tbsps ground chia or flaxseeds + 4 tbsp water
  • 100g Caffe Latte Oats (use regular oats with a little sugar if you can't get your hands on these)
  • 50g ground almonds
  • 60g spelt/buckwheat/plain flour
  • A pinch of salt
  • 2 tbsps melted coconut oil or vegan butter/margarine (plus extra for greasing)
  • 3 tbsps plant-based milk

For the vegan mince pie filling: 

  • 200g mixed dried fruits, chopped small if needed
  • 1 tsp vanilla essence
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • 1 tsp coffee or espresso powder
  • 75ml water
  • 10g ground almonds


1. First make the filling. Add the mixed dried fruits, vanilla, cinnamon, mixed spice, coffee/espresso and water to a saucepan and bring to a boil. 

2. Simmer this over a gentle heat with a lid on for 10 minutes until plump and juicy. Stir in the ground almonds. Leave to one side.

3. Preheat the oven to 180°C/356F and grease 12-15 small cupcake holes with coconut oil or vegan butter/margarine.

4. To make the pastry, stir together the ground chia or flaxseeds and water and leave to one side to form a gel. Blitz your oats of choice to a fine flour and add this to a bowl with the ground almonds, flour and salt. 

5. Stir in the melted coconut oil or vegan butter/margarine, plant-based milk and chia seed gel. Stir this into a dough.

6. Tip the dough onto a lightly floured surface and roll it out to ½ cm thick.

7. From this, cut out 12 bases and 12 star or regular tops, you may need to re-roll the scraps of pastry and continue to make up to 15 pies.

8. Gently place each round base into the greased cupcake holes, and fill with one heaped teaspoon of mincemeat and press on the star top. Brush the tops lightly with melted coconut oil/vegan butter/margarine.

9. Bake your vegan mince pies for 18-20 minutes, until golden brown and crisping on top.

10. Allow them to cool before gently lifting them out of the tins. Serve dusted with icing sugar.