A quick and easy festive recipe to make scrumptious Cherry and Pistachio Vegan Mince Pies packed full of Christmas flavour.
For a festive twist we’ve made cherry and pistachio vegan mince pies, these are quick and easy to do. To save time we’ve used shop-bought ready-made pastry to create the full cherry and pistachio mince pies.
The cherry and pistachio mincemeat recipe is suet free too (so no wondering where last years pack is or where to buy some) and we use vegan butter instead. This recipe is full of delicious spices – cinnamon, nutmeg and mixed spice, dried fruit, citrus zest and juice and studded with cherries and pistachios. We’ve then elevated these lovely flavours with a little of our favourite festive tipples- brandy, rum or gin.
Speed-wise it’s much quicker to make than the traditional mincemeat method and can be used straight away.
Making our own mincemeat has become a yearly tradition which we eagerly look forward to. It means it’s the beginning of the festivities and we can convince ourselves that we are being organised. This recipe has even converted those that don’t usually like mince pies – so we know it’s a true success!
Can I make cherry & pistachio mincemeat without suet?
This recipe however just uses plant-based vegan butter and it works just as well. Once melted into the ingredients with the sugar it coats the dried fruit and helps to seal in all the flavours and gives an equally unctuous texture.
Do I have to use alcohol in the mincemeat recipe?
No, as much as it is lovely to add your favourite tipple to the recipe. We don’t add a huge amount, only 50ml which just adds a subtle flavour. But not everyone wants alcohol, and fresh orange juice works just as well.
How to sterilise the jars
First, wash the jars and lids in warm soapy water then rinse well. Then place them wet onto a baking tray and pop them in the oven at 170°C fan, for 15 minutes. Once cool spoon in the mincemeat, leaving a little space at the top and store in a cool dark place for up to 6 months.
Which pastry to use for the cherry and pistachio vegan mince pies?
For ease and time saving we have used a good shop-bought puff pastry. Claire’s used a ready rolled gluten-free puff pastry and Sarah has chosen a shortcrust. Read the ingredients but you will find that there are many vegan and gluten-free options are available.
Alternative recipes using mincemeat
This mincemeat isn’t just for traditional mince pies – we’ve spooned it into our Mince Pie Brownies, to raise your mince pie game, add a teaspoonful of your favourite chocolate spread with a teaspoon of mincemeat to the filling of a mince pie or simply stir a spoonful into your morning porridge – to give it a touch of the festive spirit.
Equipment needed for the Cherry and Pistachio Vegan Mince Pies
A quick & easy festive recipe scrumptious Cherry & Pistachio Mince Pies are full of Christmas flavours.
100g glace cherries, roughly chopped
100g pistachios, roughly chopped
75g vegan butter
100g dark muscovado sugar
½ lemon, zest & juice
1 orange, zest & juice
½ teaspoon ground cinnamon
½ teaspoon mixed spice
¼ teaspoon ground nutmeg
50ml rum, brandy, sloe gin or port
50ml orange juice
Put all ingredients (except the alcohol and pistachios) into a large saucepan and gently cook over a low heat until the sugar and butter dissolve. Stir occasionally. This will take about 10-15 minutes. Then remove from the heat, allow the mincemeat to cool before stirring in the alcohol and chopped pistachios. Then spoon into sterilised jars.
Keep in a cool dark place for up to 6 months
Keywords: mince pies, mincemeat
This Cherry and Pistachio Vegan Mince pies recipe was created for Anwyl Homes as part of a paid partnership, we had great fun testing out their kitchens whilst making a collection of recipes that we’ve developed for them. The videos were filmed by the Soup Creative team.
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