Vegetarian mince pies (without suet)

Vegetarian mince pies are individual mince pies filled with lightly spiced fruit mincemeat made without suet. This mince pie recipe uses homemade pastry and a homemade mince pie filling to make a vegetarian version of this popular British Christmas treat.

No Christmas would be complete without mince pies, and these luxury homemade mince pies are the best I have tried. Of course, you can make them with ready made mincemeat, but I have included instructions for making mincemeat in case you wish to make your own (and it is easy to make!).

Alternatively, you could make these mince pies using traditional shortcrust pastry, sweet shortcrust pastry or sweet almond pastry.

If you like mince pies you may also like to try these frangipane mince pies, this lattice topped apple and mincemeat tart or mincemeat crumble slices. Take a look at some other recipes using mincemeat.

This suet free mince pie recipe will make around 36 small mince pies although this may vary depending on size.

For other Christmas baking ideas you may also like to make this easy traditional Christmas cake, bake some gingerbread biscuits, make a tray of mincemeat pinwheels for breakfast or some chocolate and orange shortbread biscuits.

And for more English baking recipes you could take a look at some other recipes for traditional English bakes.

Ingredients for the mincemeat

(Makes around 1.5kg mincemeat):

• 2 apples
• Zest of 2 oranges
• Zest and juice of 1 lemon
• 400g sultanas (or a mixture of sultanas and currants)
• 300g golden raisins
• 2 teaspoons ground mixed spice
• 1 teaspoon ground cinnamon
• 200g soft brown sugar
• 75g butter
• 120ml brandy

Ingredients for the pastry

(Sufficient for around 36 small mince pies)

• 450g flour
• 225g butter
• 113g caster sugar
• sufficient water to bind the pastry

Additional ingredients

• 1 egg to glaze the pastry
• Icing sugar to decorate

To prepare the suet free mincemeat

Peel, core and finely dice the apples and place in a pan. Add all the remaining ingredients, except the brandy. Heat over a low heat, stirring gently, until the butter has melted and the juices start to run. This will take around 10 minutes or so. Leave to cool. Stir in the brandy when the mixture has cooled.

To prepare the pastry

Weigh the flour, butter and caster sugar into a food processor and blitz until it resembles breadcrumbs. Add a small amount of water and pulse again (just sufficient to combine the ingredients and form a mass of pastry).

To assemble and bake

Roll the pastry out onto a lightly floured pastry board. Cut circles with a pastry cutter to and place in a non-stick cup cake/fairy cake tray. Fill with the mincemeat taking care not to overfill as the mixture may spill out of the pies whilst cooking. Cover with a pastry lid. Beat the egg and use this to glaze the pastry.

Bake at 200^oC, 400^oF, gas mark 6 until lightly golden. This should take around 15 to 20 minutes. Turn the tray around part way through the cooking time so that they cook evenly.

Sieve icing sugar over the top of the mince pies when cooked. Leave to cool on a wire rack.

Serving instructions

• Your homemade mince pies can be served warm or cold.
• Serve on their own or with a dollop of brandy cream.
• Warm your mince pies in the oven or microwave and serve with vanilla ice cream.

Make ahead instructions

• The pastry can be made ahead of time. It can be wrapped in plastic film and stored in the fridge for a couple of days or can be frozen.
• Your homemade mincemeat can be prepared ahead of time and stored in sterilised jars.

Storage instructions

• These mince pies will keep well in an airtight tin for a couple of days.
• They can also be frozen. Defrost either at room temperature or using a microwave.

FAQs

Other recipes using mincemeat