Vegan Christmas Coffee Mince Pies - Buongiorno Caffe' & More

Vegan Christmas Coffee Mince Pies

Christmas is not complete without some homemade mince pies to enjoy with nice cup of tea or coffee. Our version of mince pies comes with a twist as we are adding to the mince filling an espresso or two to give them a deep coffee flavour. To follow is the recipe for our Vegan Christmas Coffee Mince Pies.

Index:

1. INTRODUCTION

2. INGREDIENTS

3. PREPARATION

4. SUGGESTIONS

1. INTRODUCTION

A little bit of History, the early mince pie was known by several names, including "mutton pie", "shrid pie" and "Christmas pie". Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. This pie dates back to the 18th Century when the Tudors ruled England, so with such a long standing history, no wonder the mince pie recipe is one of the oldest in England and it is a very popular treat over the Christmas period in English and its current and past colonies.

PREPARATION: 40 minutes

COOKING: 20 minutes

DIFFICULTY: low

PORTIONS: for 15 people

COST: medium

 

2. INGREDIENTS

  • 2 tbsp ground chia or flaxseeds + 4 tbsp water

  • 100g (3.5 oz) Regular oats + 1 tsp ground coffee

  • 50g (1.7 oz) ground almonds

  • 60g (2 oz) spelt/buckwheat/plain flour

  • A pinch of salt

  • 2 tbsp melted coconut oil or vegan butter/margarine (plus extra for greasing)

  • 3 tbsp plant-based milk

 

For the filling:

  • 200g (7 oz) mixed dried fruits, chopped small if needed

  • 1 tsp vanilla essence

  • 1 tsp cinnamon

  • ½ tsp mixed spice

  • 1 tsp Sublime Napoli espresso powder

  • 75ml (2.5 fl oz) water

  • 10g (0.3 oz) ground almonds

 

3. PREPARATION

Make the filling: add the mixed dried fruits, vanilla, cinnamon, mixed spice, coffee/espresso and water to a saucepan and bring to a boil. Simmer over a gentle heat with a lid on for 10 minutes until plump and juicy. Stir in the ground almonds. Leave to one side.

 

Preheat the oven to 160°C fan/180°C/355°F/Gas 4 and grease 12-15 small cupcake holes with coconut oil or vegan butter/margarine.

Make the pastry: stir together the ground chia or flaxseeds and water and leave to one side to form a gel. Blitz the oats (and coffee, if using) to a fine flour and add to a bowl with the ground almonds, flour and salt. Stir in the melted coconut oil or vegan butter/margarine, plant-based milk and chia seed gel. Bring to a dough.

Tip the dough onto a lightly floured surface and roll out to ½ cm thick. Cut out 12 bases and 12 star or regular tops, you may need to re-roll the scraps of pastry and continue to make up to 15 pies.

 

Gently place each round base into the greased cupcake holes, fill with 1 heaped teaspoon of mincemeat and press on the star top. Brush the tops lightly with melted coconut oil/vegan butter/margarine and bake for 18-20 minutes, until golden brown and crisping on top.

 
 

4. SUGGESTIONS

Allow to cool and lift gently out of the tins. Serve dusted with icing sugar.

 

Brits typically eat a mince pie cold and accompany it with a glass of hot mulled wine or a hot cup of tea, however, mince pies can also be served warm with some whipped cream on top.

 
 

For those of you who loves ice-cream, they can also be served hot with a scoop of vanilla ice-cream on top!

 

If you liked this recipe, then follow our blog to discover our next coffee treat.

 

Check this recipe out: Chocolate & Coffee Christmas Log

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