Healthish Vegan Mince Pies

All you need is:

For mincemeat

1 large apple

1/2 glass raisins

1/2 glass golden sultanas

1/2 glass currants

1/2 glass dried cranberries

1/2 glass mixed dried fruit: apple, peach, sultana, apricots

Zest and juice of an orange

4 tbsp coconut sugar

4 tbsp coconut oil

1/2 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

For Dough

8 tbsp coconut oil (softened, not melted)

2 1/2 glass mix of flour: 1 whole wheat, 1 oat, 1/2 ground almond1/2 glass coconut sugar

2tbsp ground flax seeds

1/3 glass cold water

Here’s what you do:


Add coconut oil to the large saucepan and let it melt over the medium heat. Add all the remaining ingredients and stir well. Turn the heat to low, cover and cook for 20 minutes, stirring often.

Take the saucepan off the heat and let it cool whilst you are preparing the dough.


Mix water with ground flax seeds and stir well. Leave it for a bit whilst preparing other ingredients, stirring time to time. You should get texture similar to egg white eventually.

Place all sorts of flour, sugar and coconut oil/vegan butter in a bowl and rub together to a crumb consistency. Add flax seed and water mixture and mix all together. Take it out of the bowl and place the dough onto a lightly floured surface and knead it until the pastry comes together, be careful not to over do it. Wrap the pastry in cling film and chill in the freezer for 10 min.

Heat oven to 220C/200C fan/gas 7. Roll out the pastry to 3mm thick. Using a round cutter/glass (about 10/11cm) cut out 16-18 bases and place them into muffin trays. Put 1 tbsp prepared mincemeat mixture into each. Roll out the pastry to cut 7cm lids, press them on top to seal and make a small cut in the tops.

Bake mince pies for 15-20 min until golden brown. Leave to cool before releasing them from the muffin trays.


Enjoy!! Merry Xmas!!