Citrus Cranberry Mince Pies made with lemon and orange peel, cinnamon, allspice, mace and nutmeg with a chickpea tapioca pastry.
Indulge on something citrusy and sour that’ll get you all fuzzed up. And, jizz.
This dish will trample any belief that vegan food can’t be super yummy.
- When you’ve got a Christmas party and need mince pies that’ll get your guests in the Christmas spirit
- When you’ve just put up the Christmas tree decorations and mince pies to go with your mulled wine will polish off your evening
- When it’s snowing outside and need to have a treat sitting in front of the log fire
Citrus Cranberry Mince Pies was inspired when picking a Christmas tree and waiting for its arrival. The decorations stored from the previous came down from the top of the wardrobe and unwrapped. Mince pies to go to accompany putting the decorations on the tree felt like the perfect way to start the Christmas spirit.
Citrus Cranberry Mince Pies came about because I wanted to combine the taste of citrus with tart flavour of the cranberry. The crust is gluten free and contrasts with the richer flavours of the filling.
Blanched almonds, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.
Citrus Cranberry Mince Pies is vegan and gluten-free.
What to do next
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- For mincemeat
- 150g cooking apples
- 100ml port
- 200g cranberries
- 100g preserved citrus peel (orange and lemon) (if fresh use 5g of each)
- 25g almonds, blanched and chopped
- 100g raw unrefined cane sugar
- ½ tsp cinnamon, ground
- ½ tsp allspice, ground
- ½ tsp mace, ground
- ½ tsp nutmeg, ground
- For the crust
- 210g “00” chickpea flour
- 105g tapioca flour
- 2tbs ground flaxseeds
- Pinch of salt
- 150ml filtered water
- 3tbs olive oil
- Lemon and orange peel
- In a large ceramic or wooden bowl place all the mince pie ingredients together. Combine well and cover with a cloth. Leave overnight or a couple of days. Typically, you would place in sterilised jars with the cap on top to let the fruit ferment for about a month.
- When ready to make the crust, mix all the dry ingredients together in a large bowl. Add the water and oil. Knead into a dough. Place the dough covered and leave in the fridge for about 30 minutes.
- Pre-heat the oven to gas mark 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
- Flour your surface before rolling the dough and shaping it for your tart dishes. Fold the dough into the space. Normally, I weigh 60g for 4-inch trays and divide into balls.
- Line the tart dishes with olive oil and lay the dough on the base. Prick with a fork. Bake in the oven for 5 minutes.
- Spoon the mince pie mixture into the dishes.
- Return to the oven for about 10 minutes until the crust turns into a light golden colour.
- Remove from heat and set to one side.
- Garnish with lemon and orange peel.
- Serve warm with some ice cream or vegan cream.