Dried fruit and pastry lovers, this one is for you. Simple and easy to assemble, these beautiful pies make any dinner table look extra beautiful.

Fruit Mince Pies [Vegan]






Cooking Time




For the Fruit Mince:

  • 1 and 1/4 cup of dried fruit mix
  • 1 cup of peeled and diced into small cubes pink lady apples
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract
  • Zest of 1/2 orange
  • 3/4 cup fresh orange juice

For the Short Crust Pastry:

  • 1 cup plain all-purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons coconut sugar
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon ice cold water


For the Fruit Mince:

  1. Combine all the ingredients in a large saucepan and simmer over a low heat for 10-15 mins, stirring every now and then until the liquid is absorbed.
  2. Leave to cool and it's ready to use now, however if you can leave it overnight do so as the flavors will intensify.

For the Short Crust Pastry:

  1. Preheat the oven to 350°F.
  2. Grease a 12-tin muffin tray or tart tin and set aside. In a medium sized bowl, mix the flour, salt and coconut sugar together. Rub the coconut oil in using your fingertips, the pastry should resemble bread crumbs or wet sand. Add in the vanilla and water and mix to form a soft pliable dough.
  3. Bring the pastry into a ball using your hands and place on a lightly floured surface. Using a rolling pin, roll to a quarter of an inch thick. Using a 2 and 3/4-inch round cookie cutter, cut as many circles out as you can and gently place them into the greased muffin tin. Re-roll the remaining dough and continue cutting until you have 11 circles. With the remaining dough, cut out shapes for the tops of the tarts, I cut out stars. Place the tops of the tarts on a baking tray lined with baking paper and place them and the tart shells into the fridge to chill for an hour. This is essential.

For Assembling:

  1. Once they have finished chilling, begin to assemble. Add a generous amount of the fruit mince to each tart shell. Gently place the tops onto each tart and press down lightly to make they’re flat and even. Brush the tops with a little plant based milk and sprinkle a little coconut sugar over the tops.
  2. Bake in the preheated oven to 30-35 minutes or until golden. Cool completely before removing them from the tin.

Nutritional Information

Per Serving: Calories: 209| Carbs: 30g | Fat: 10g | Protein: 1g | Sodium: 36mg | Sugar: 15g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.