Mince pies with dairy free egg free pastry
Crumbly sweet pastry filled with spiced fruit, with no dairy or egg in sight.
- Time50 mins plus chilling
- LevelMedium
- Costabout £0.44 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the flour, spread and icing sugar together until like fine crumbs. Stir in the water a spoon at a time until the dough comes together. Wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 190°C (170°C fan). Grease a 12 hole bun tin with a little dairy free spread.
- 3
Roll out the pastry on a floured surface to the thickness of a pound coin. Cut 12 rounds to fit the holes and 12 smaller lids.
- 4
Press the larger rounds into the tin. Fill each with a heaped teaspoon of mincemeat.
- 5
Top with the lids, pressing the edges, and cut a small slit in each. Brush with oat milk.
- 6
Bake for 20 minutes until golden. Cool in the tin for 5 minutes, then dust with icing sugar.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.