Dairy-Free Mince Pies

Ingredients

• 198 graisins
• 198 gcurrants
• 198 gsultanas
• 99 gdried apricots, minced
• 99 gsoft dried figs, minced
• 99 gsoft prunes, minced
• 57 gdried blueberries (optional)
• 57 gglacé cherries, minced
• 2 heaped teaspoonsground ginger
• 2 teaspoonsground nutmeg
• 1 scant teaspoonground cloves
• 340 gapples, unpeeled, cored and diced
• Zest of 1lemon
• 414 mlfruit juice, such as pomegranate, orange or apple
• 207 mlbrandy or whisky
• 198 ggluten-free strong bread flour blend
• 99 gbuckwheat flour
• A pinchsalt (omit if using dairy-free buttery sticks)
• 142 gsustainable palm shortening or dairy-free buttery sticks
• 118 mlwater
• 1egg, lightly beaten (optional; omit for vegan)

Instructions

1. 1

   Mix the fruit

   In a large bowl, stir together the raisins, currants, sultanas, apricots, figs, prunes, blueberries, cherries, ginger, nutmeg and cloves. Mix in the apples and lemon zest, then add the fruit juice and brandy or whisky and combine well.

2. 2

   Soak the filling

   Cover the fruit mixture and leave it to sit for 24 to 48 hours.

3. 3

   Preheat the oven

   Once the mince filling is ready, heat the oven to 177°C.

4. 4

   Make the pastry

   In a large bowl, whisk the flours with the salt, if using. Add the shortening or buttery sticks and whisk until the mixture forms even crumbs. Stir in the water until it comes together as a soft dough.

5. 5

   Shape the pies

   Roll out the dough and cut rounds to fit your mince pie tins. Fill them with the fruit mixture, then cover each with a second pastry circle or strips of pastry. Brush with the beaten egg, if using.

6. 6

   Bake and cool

   Bake for 25 to 30 minutes. Remove the pies from their tins while still warm, then leave them to cool completely on a rack.

What are mince pies?

Mince pies are small British pastries traditionally associated with Christmas, filled with a sweet mixture of dried fruit and spices. Modern versions like this one use fruit rather than meat in the filling.

Here, the filling is soaked with fruit juice and brandy or whisky, while a blend of gluten-free bread flour and buckwheat makes the pastry dairy-free. The fruit needs time to absorb the liquid, so prepare it well ahead of baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 4g protein, 51g carbs, 9g fat.

Dried fruit, apples and juice provide most of the carbohydrates, while the shortening or buttery sticks contribute most of the fat. The flours add some protein, but these pies are mainly a sweet pastry treat; pair one with a source of protein, such as plain yoghurt, if making it part of a snack.

Build the fruit filling

Dried fruit: raisins, currants, sultanas and the other fruits provide a mix of sweetness and texture. Minced apricots, figs and prunes help make the filling cohesive.

Liquid and spice: juice and brandy or whisky moisten the fruit, while ginger, nutmeg and cloves bring warm spice. Stir everything thoroughly so the liquid and spices are distributed.

Give the filling time

Soaking: the covered fruit mixture rests for 24 to 48 hours before the pastry is made. This is the longest part of the recipe, so plan it in advance rather than expecting to bake the pies straight away.

Fine texture: for a more finely textured filling, briefly pulse the dried fruit mixture in a food processor, as suggested in the recipe description. Avoid processing it into a paste.

Bring the pastry together

Crumb stage: whisk the flour and salt with the shortening or dairy-free buttery sticks until the mixture resembles even crumbs. This helps spread the fat through the flour before adding water.

Soft dough: add the water and stir just until the mixture comes together. Roll it out to cut rounds that fit your tins; the recipe does not specify a rolling thickness.

Choose the topping

Pastry lids: cover each filled base with a second pastry circle for a classic enclosed pie. Press the edges into place so the filling stays inside as the pies bake.

Pastry strips: use strips instead if you prefer a more open top. The optional beaten egg is brushed over the pastry before baking; leave it out for a vegan version.

Check the bake

Timing: bake the pies at 177°C for 25 to 30 minutes. Start checking at the shorter time, as the recipe gives a range rather than a single exact bake time.

Cooling: lift the pies from their tins while they are still warm, then cool them completely on a rack. Handle them carefully during removal, as warm pastry can be delicate.

Serve with something simple

These pies work well as a small festive dessert or alongside tea or coffee. For a richer plate, serve one with a spoonful of dairy-free cream or custard.

Because the filling is sweet and fruit-heavy, a small portion alongside fresh fruit can make for a balanced snack. Allow the pies to cool before serving so the pastry can set.

Recipe notes & tips

• Prepare the fruit filling 24 to 48 hours before you plan to bake.
• Minced dried fruit gives the filling a more even texture than larger pieces.
• Use a light hand when mixing in the water; stop once the pastry forms a soft dough.
• Cut the pastry rounds to fit your tins before filling them.
• Remove the pies from their tins while warm, then let them cool fully on a rack.

Variations

• Skip the blueberries: leave them out if you do not have any or prefer a simpler fruit mix.
• Try another juice: use pomegranate, orange or apple juice for the filling.
• Choose your spirit: use brandy or whisky to soak the fruit.
• Make it vegan: omit the optional egg wash.
• Use wheat pastry: if you are not gluten-free, substitute your favourite wheat-based pastry dough.

Common mistakes to avoid

• Baking before soaking: let the covered filling sit for 24 to 48 hours first.
• Overprocessing the fruit: pulse only briefly if you want a finer filling, so it does not become a paste.
• Adding water all at once: stir it into the crumbs and stop when a soft dough forms.
• Overfilling the pastry: leave enough room to add and seal the pastry top.
• Waiting until the pies are cold to remove them: take them out of the tins while still warm, then cool them on a rack.

How to store

Once completely cool, store the pies in an airtight container. The recipe does not give a storage duration; reheat briefly in the oven if you would like to serve them warm.

Frequently asked questions