It’s beginning to look a lot like…an easy mince pie recipe

It’s beginning to look a lot like…an easy mince pie recipe

Well yes, it is beginning to look at lot like Christmas and, courtesy of this easy mince pie recipe, the aroma of these freshly baked goodies wafting through the house also makes it smell like Christmas.

A selection of mince pies
Warm mince pies on a winter’s day…perfect

When I first arrived in the UK I was totally confused by the concept of mince pies with everyone telling me they were filled with mincemeat.  All I could think was “how odd to have savoury pies dusted with icing sugar”.  Little did I know that these delicious goodies were in fact full of lovely dried fruits and nuts in a (boozy) syrup. And little did I know that you could make these treats yourself, especially following this easy mince pie recipe.

A shop-bought filling is used here to save time – just go for the best gluten free and vegan variety you can afford as the pies will be so much better as a result. Or if you do have time, make your own but allow it to mature – I will post a separate recipe for this. And if not all the pies get snaffled up immediately (unlikely, but hey) – they can be frozen before dusting with icing sugar. Simply wrap in clingfilm and foil and defrost at room temperature before baking at a moderate temperature for 10 minutes or until warmed through.

Right, let’s get started – Christmas baking elves at the ready!

PS: If you would like a savoury baking recipe, why not try these scrumptious quinoa seed crackers?



12 pies

Prep time

15 mins plus chilling

Cooking time

15 mins


who cares – it’s Christmas


  • 125g vegan butter/vegetable fat, chilled & cubed
    200g gluten-free self-raising flour
    1 tbsp icing sugar
    1/2 tsp almond extract (optional)
    2-3 tbsp cold water
    zest from 1/2 orange
    250g gluten-free vegan mincemeat
    1 tbsp plant milk (for brushing)
    Optional: 1 tbsp icing sugar for dusting


  • For the pastry, the flour and vegan butter is added to a food processor and pulsed until combined to a breadcrumb texture.
    Stir in the icing sugar and orange zest and add 2 tbsp of water.
    Mix by hand to combine the dough, adding more water if needed (I ended up using a total of 4 tbsp).
  • The dough is now wrapped in cling film and chilled for a minimum of 30 minutes.
    Preheat the oven to 180C (fan).
  • When the pastry is chilled, lightly dust your work surface with a little gluten-free flour and roll out the dough with a rolling pin to about pound coin thickness (2-3mm).
    Cut out circles with a fluted 7-8cm cutter and repeat until you have 12 circles. Use any leftover pastry to cut out stars with a cutter to use as a pie lid and decoration.
    Press the circles into a greased 12-hole tin, piercing each base a couple of times with a fork.
  • Fill each pie with approx. 1 tbsp of mincemeat and top with a pastry star. Brush lightly with plant milk before baking for 15 minutes until golden. Allow to cool slightly on a wire rack before dusting with icing sugar.

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