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Mince Pies // Vegan + GF

03 / 02 / 2019

A classic. Not much to say or explain here, other than emphasise that these are just as fabulous as the original, which is pretty mind-bogglingly wonderful considering they're vegan AND gluten-free. This pastry is pretty wonderful too, achieved through gluten flour and almond meal, as well as some lemon zest which gives it a welcome subtle 'pop'! Overall the result should have everyone fooled if need be hehe, and be easy enough to make an appearance at every Christmas.

Makes 18-24 (depending on size & thickness of pastry)



  1. In a food processor (or large bowl), add the first six ingredients (down to and including the salt) and pulse to combine. Alternatively mix in the bowl until combined using a spoon.
  2. Add the vegan butter & coconut oil and pulse again until the mixture is combined/resembles sand. Alternately use a fork (if doing this in a bowl) and mash/break up the butter & oil until it is thoroughly combined and evenly distributed).
  3. Add a splash of cold water to the food processor/bowl and pulse/mix again until it comes together. Add more water if needed.
  4. Fashion the pastry into a smooth ball with your hands and flatten into a disk. Wrap in plastic wrap and place in the fridge to chill for 30 minutes minimum.
  5. When you are ready to make your mince pies, take your pastry out of the fridge & pre-heat your oven to 180C. Ensure it's on the slow setting as opposed to fan-forced if possible.
  6. Flour a surface and roll out your pastry so it is about a 1/4 inch thick (approx. 3/4 centimetre). Cut out disks using a glass/cookie or scone cutter and place in greased (with vegan butter or some type of oil) minced pie trays (or you could use muffin tins). Place a heaped tsp of the fruit mince in each and then top with a pasty lid or cut out star. You do you honeybunches!
  7. Once you've built all your mince pies, bake in the pre-heated oven for 15-20 minutes or until slightly golden around the edges. Store in an air-tight container once room temperature. So good :)