Vegan Mince Pies with Cherry and Hazelnut

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These Vegan Mince Pies are the perfect festive treat, filled with a delicious mixture of cherry and hazelnut for a twist on the traditional mincemeat filling. These sweet, flaky pies are ideal for holiday celebrations or cozy winter evenings, bringing a warm, fruity flavor with a nutty crunch that everyone will love!

Servings: 12
Prep Time: 30 minutes
Cook Time: 20–25 minutes

Ingredients:

For the Pastry:

• 2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup cold vegan butter or coconut oil, cubed
• 1/4 cup ice water (or more as needed)

For the Filling:

• 1/2 cup dried cherries, chopped
• 1/2 cup hazelnuts, chopped
• 1/4 cup raisins or sultanas
• 1/4 cup dark brown sugar
• 1 tablespoon maple syrup
• 1 tablespoon brandy (optional)
• Zest of 1 orange
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• Pinch of salt

For the Glaze:

• 2 tablespoons powdered sugar
• 1 tablespoon water

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Instructions:

Make the Pastry:

• In a large bowl, combine the flour, powdered sugar, and salt. Add the cold vegan butter and use your fingers or a pastry cutter to work the butter into the flour until it resembles breadcrumbs.
• Gradually add ice water, a tablespoon at a time, mixing until the dough comes together. You may need a little more or less water.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling:

• In a bowl, combine the chopped cherries, hazelnuts, raisins, dark brown sugar, maple syrup, brandy (if using), orange zest, cinnamon, ginger, nutmeg, lemon juice, and a pinch of salt.
• Stir everything together until evenly mixed and set aside.

Assemble the Mince Pies:

• Preheat your oven to 375°F (190°C).
• Roll out the chilled pastry on a lightly floured surface until it’s about 1/8 inch thick.
• Use a round cutter (about 3 inches) to cut out 12 circles and press them into a muffin tin or tart pan.
• Fill each pastry shell with a spoonful of the cherry and hazelnut filling.
• Roll out the remaining pastry and cut out smaller circles or stars to place on top of each pie.
• Seal the edges of the pies by pressing down with a fork.

Bake:

• Place the pies in the preheated oven and bake for 20–25 minutes, or until the pastry is golden brown and crispy.

Glaze the Pies:

• While the pies are cooling, make the glaze by mixing the powdered sugar with water to form a smooth, runny consistency.
• Drizzle the glaze over the cooled pies for a sweet finish.

Serve:

• Serve these warm or at room temperature, and enjoy the delightful combination of fruity, nutty, and spiced flavors!

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Tips:

• Make Ahead: You can prepare the pastry and filling the day before. Store them in the fridge, and then assemble and bake just before serving.
• Custom Fillings: Feel free to swap the hazelnuts with almonds or walnuts for a different nutty flavor, or mix in some dried apricots for extra sweetness.
• Storage: Store leftover pies in an airtight container for up to 3–4 days, or freeze for up to a month.

These Vegan Mince Pies will add a festive touch to your holiday spread, offering a sweet and indulgent treat that everyone can enjoy!