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Christmas Mince Pies

Updated: Dec 13, 2020

It doesn't have to be the jolly season to make these delicious mince pies but really is there a better time of year than the Christmas season?

What you will need:

Mixing bowl

Measuring cups and spoons

Muffin Tin




For the mincemeat:

  • 250g Raisins

  • 200g Currants

  • 150g dried cranberries

  • Zest of 1 lemon

  • Zest of 1 orange

  • Juice of 1 orange

  • 1 green apple grated

  • 1 cup of sugar of your choice

  • 2 teaspoons of allspice

  • 1 1/2 teaspoons of cinnamon ground

  • 1/2 teaspoon of ground ginger

  • 1 teaspoon of fresh rosemary

  • 1 cup of apple juice

  • pinch of salt

For the pastry:

  • 2 cups of all purpose flour

  • 2/3 cup of coconut oil

  • pinch of salt

  • 1/2 cup of sugar

  • 1/2 teaspoon of mixed spice

  • 1/2 teaspoon of ground cinnamon

  • 12 tablespoons of cold plant-based milk or water

  • Plant-based milk for brushing the top of the pies

  • Icing sugar for decorating the tops of the pies. (optional)


  1. Start with your mincemeat.

  2. Pre-heat the oven to 180°C.

  3. Place all your ingredients in a mixing bowl except for the orange and apple juice. Combine all the ingredients mixing the spices evenly through. Pour the raisin mixture into a baking dish and mix through the juices.

  4. Cover the top of the baking tin with tin foil and place in the oven to bake for about 1 hour and 5-10 minutes.

  5. Once the mince meat has cooked for about 50 minutes start with your pasty.

  6. In a food processor or mixing bowl, add all of your dry ingredients and mix until well combined. Slowly add in 1 tablespoon of the water or plant- based milk continuously mixing just until a dough forms. If the dough is still crumbly and dry add another tablespoon or two of water.

  7. Remove your mincemeat from the oven.

  8. On a well-floured surface, roll the dough out about 3-4 mm thick and even all over. Use a cookie cutter lid or glass and cut out about 12 round circles.

  9. Place the circles in your oiled muffin tin and press up the edges.

  10. Add a generous amount of mincemeat to each pastry cup.

  11. Roll out the remainder of the pastry and cut out the top lids for the mince pies. I used a star cookie cutter but you can use whatever you prefer.

  12. Place the lids down gently making sure the edges connect to the pastry cups.

  13. Brush a slight bit of plant-based milk over the lids of the pies.

  14. Place the tray in the oven and bake for about 20-25 minutes until the pastry starts to turn slightly golden and you can see the mincemeat bubbling.

  15. Remove the pies from the oven. Using a knife, loosing up around the edges and place the pies on a cooling rack.

  16. Once the pies have cooled, sprinkle a generous amount of icing sugar on top and enjoy!

  17. You may have a good amount of mince meat left over. Place the mince-meat in a jar and store it in the fridge to use for your next batch of mince pies or other delicious Christmas treats!

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