Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Mince Pies

by Holly Jade from The Little Book of Vegan Bakes

A vegan take on a classic mince pie, this recipe substitutes the traditional butter and eggs with coconut oil to create a light, moreish Christmas treat.

From the book


I love relaxing on the sofa at Christmas with a warm mince pie in hand watching a Harry Potter movie marathon. Molly Weasley sends Harry a dozen home-baked mince pies for Christmas one year – if they tasted half as good as these, then I’m sure Harry would have devoured them all in one sitting

Read more Read less


For the pastry cases:
200g (1⅔ cups) plain flour
80g (½ cup plus 1tbsp) coconut oil, melted, plus extra for greasing
4 tbsp maple syrup
For the filling:
Jar of vegan-friendly mincemeat
Icing sugar, for dusting

Essential kit

You will need: 2 cupcake tins.


Preheat the oven to 180°C fan/200°C/400°F/gas mark 6. In a mixing bowl, combine the plain flour, melted coconut oil and maple syrup. Mix and bring together with your hands or a wooden spoon until a dough forms. If the dough is too sticky, add more flour – you want it to resemble pastry

Roll about 3 tablespoons of the dough between 2 sheets of greaseproof paper, until 2mm thick. Using mini cookie cutters or a sharp knife, cut out festive shapes for the tops of the mince pies and set aside.

Lightly grease 2 cupcake tins with coconut oil. Press 2 tablespoons of dough into each cupcake hole, moulding them up the sides to create a cup. Prick the bases with a fork and place in the oven to bake for 5 minutes.

Remove the tins from the oven. Fill each case with 2 tablespoons of mincemeat and top with a pastry shape. Return to the oven for a further 12–14 minutes, or until golden in colour. Place the tins on a cooling rack and allow the pies to cool in the tin before lifting them out.

Serve with a dusting of icing sugar. Store in a sealed container. These are best eaten within a few days of making.

Holly’s tip: As the cases contain coconut oil, the pies should slide out of the tin easily, but if not, run a knife around the edge of the holes, then lift them out.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

More Recipes from The Little Book of Vegan Bakes

View all


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: The Little Book of Vegan Bakes

Close menu