Few things are as Christmassy as a mince pie.

Gaz Oakley’s version is utterly delicious, as well as being totally plant-based. Here’s how you can make them for yourself.

Vegan boozy mince pies
(Simon Smith/PA)
Print Recipe
Nutrition Facts
Vegan boozy mince pies
Amount Per Serving
Calories 304 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Sodium 75mg3%
Potassium 251mg7%
Carbohydrates 56g19%
Fiber 4g17%
Sugar 33g37%
Protein 3g6%
Vitamin A 439IU9%
Vitamin C 10mg12%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan boozy mince pies

Look for a vegan mince pie recipe? Try chef, author and YouTuber Gaz Oakley's boozy vegan treat – best served with a glass of mulled wine.
Prep Time12 hours
Cook Time15 minutes
Total Time12 hours 15 minutes
Course: Snack
Cuisine: British
Servings: 12
Calories: 304kcal
Author: Gaz Oakley


For the pastry:

  • 250 g plain flour
  • 125 g icing sugar
  • 125 g vegan spread
  • 2 tbsp almond milk
  • Pinch of salt
  • Pinch of ground cinnamon

For the filling:

  • 300 g mixed dried fruit
  • 2 eating apples(such as Braeburn) grated
  • 1 orange juice and zest
  • 1/2 lemon juice and zest
  • 120 ml agave nectar
  • 1 tsp allspice
  • 60 ml vegan-friendly brandy


  • Thoroughly combine all the filling ingredients in a large mixing bowl. Cover the bowl and leave the mixture overnight, or for at least 12 hours, stirring every now and then, if possible. Spoon the mince pie filling into sterilised jars – it will keep for two months in the fridge.
  • Now make the pastry. Combine the flour, sugar, salt and cinnamon together in a mixing bowl. Add the vegan spread and rub into the dry ingredients with your fingers until the mix is a breadcrumb-like consistency. Pour in enough milk to bring the mixture together to form a ball of dough and pick up all the bits from the bowl. Give it a slight knead for two minutes, then wrap the dough in cling film and pop it into the freezer to chill for 25 minutes.
  • When you’re ready to make the mince pies, grease a non-stick bun tin and preheat the oven to 180°C. Sprinkle a little flour onto your work surface and roll out the pastry to around 3mm thick
  • Cut 12 circles of pastry to fit your bun tray, line the holes and pop a teaspoonful of pie filling mixture into each one. Cut out the tops for each one – in shapes if you wish – and place over the filling, pressing the edges gently to seal. Sprinkle over some caster sugar and bake for 12–15 minutes, or until golden.
  • Let the mince pies cool before serving or packaging up to give to friends and family.


Calories: 304kcal | Carbohydrates: 56g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 75mg | Potassium: 251mg | Fiber: 4g | Sugar: 33g | Vitamin A: 439IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 2mg

Vegan Christmas by Gaz Oakley is published by Quadrille, priced £15. Available from Amazon.

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