Dairy-Free Mince Pies Recipe with Optional Gluten-Free Pastry Crust

These lovely dairy-free mince pies are a treat from the kitchen of Foods Matter, an allergy-friendly UK publication. They shared the recipe with us back in December of 2006. Luckily, the recipe is a timeless creation that is still loved to this day.

The recipe includes a completely from-scratch mince filling and a gluten-free pastry crust. If you aren’t gluten-free, you can swap in your favorite dairy-free or vegan pastry dough.

Special Diet Notes: Dairy-Free Mince Pies

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, nut-free, peanut-free, soy-free, optionally vegan, optionally food allergy-friendly, and vegetarian.

Dairy-Free Mince Pies

Prep time

45 mins

Cook time

30 mins

Total time

1 hour 15 mins

If you aren't gluten-free, you can substitute your favorite wheat-based pastry dough. It can be store-bought, or a recipe like my Dairy-Free Buttery Pie Crust. For an even finer mince filling, you can briefly pulse the dried fruit mixture in your food processor.

Author: Foods Matter

Serves: 24 mince pies

Ingredients

Mince Filling (enough for 60 pies)

7 ounces raisins
7 ounces currants
7 ounces sultanas
3 ½ ounces dried apricots, minced
3 ½ ounces soft dried figs, minced
3 ½ ounces soft prunes, minced
2 ounces dried blueberries (optional)
2 ounces glace cherries, minced
2 heaping teaspoons ginger powder
2 teaspoons ground nutmeg
1 scant teaspoon ground cloves
12 ounces apples (not peeled), cored and diced
Zest of 1 lemon
1 ¾ cup fruit juice (like pomegranate, orange, or apple)
⅞ cup brandy or whisky

Gluten-Free Pastry (enough for 24 pies)

7 ounces gluten-free strong bread flour blend (they use Doves Farm)
3½ ounces buckwheat flour
Pinch salt (omit if using buttery sticks)
5 ounces sustainable palm shortening or dairy-free buttery sticks
½ cup water
1 egg, lightly beaten (optional; omit for vegan)

Instructions

In a large bowl, stir together the raisins, currants, sultanas, apricots, figs, prunes, blueberries, cherries, ginger, nutmeg, and cloves. Stir in the apples and lemon zest. Add the fruit juice and brandy or whisky and mix well.
Cover the fruit mixture and let it sit for for 24 to 48 hours.
When the mince filling is ready, preheat your oven to 350ºF.
In a large bowl, whisk together the flours and salt (if using). Add the shortening or buttery sticks and whisk until uniform crumbs form. Add the water and stir until it comes together into soft dough.
Roll the dough out and cut it into rounds to fit your mince pie tins. Fill with the fruit mixture* and top each with a second pastry circle as a lid, or cut the dough into strips and top. Paint with beaten egg (if using).
Bake for 25 to 30 minutes. Remove from the tins when still warm and let cool completely on a rack.

Notes

* You will likely have extra mince filling as it makes enough for about 60 pies, depending on how full you fill them. Store any excess in tightly closed jars or in the freezer.