Vegan Mince Pies with a Twist

Serves: 12 Prep: 30_minutes Cook: 10_mins


We've partnered up with our friends at Emma Bridgewater to bring you lots of festive recipes. Our first recipe  combines our two favourite things about Christmas: Chocolate & mince pies. Made with our Organic Coconut Oil, these festive mince pies are perfect enjoyed with friends, family and lots of mulled wine.




280g plain flour, sifted 

125g Biona coconut sugar, sifted 

50g Biona Organic Dark Chocolate Spread

pinch salt

200g Biona Organic Coconut oil, melted 

2 flax eggs

500g/1lb 2oz ready-made vegan mincemeat

2 clementine's, zest and juice

2 tbsp plant milk


  1. Mix the flour, sugar and salt together in a bowl. Mix in the coconut oil until fully incorporated. 
  2. Stir in the flax egg & chocolate spread until the mixture comes together in clumps (you may need to a little cold water). Knead the dough briefly until smooth, wrap in a beeswax wrap and leave to chill in the fridge for one hour. Preheat the oven to 200C/180C Fan/Gas 6.Mix the mincemeat, clementine zest and juice together in a bowl.
  3. Remove the pastry from the fridge, and roll out to a thickness of 0.5cm/¼in. Using a 7.5cm/3in fluted cutter, stamp out 12 discs from the pastry and use them to line a 12-hole bun tin.
  4. Fill each hole with two teaspoons of the mincemeat mixture and brush the edges with a little plant milk. Using a 6cm/2½in fluted cutter, cut out 12 circles and use them to top the mince pies, pressing the edges together with your fingertips.
  5. Brush the top of each mine pie with more plant milk. Bake in the oven for 20-25 minutes, or until the pastry is cooked through.  Leave to cool and dust with icing sugar.

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