Vegan Rum, Hazelnut & Marzipan Mince Pies

Wow your loved ones this Christmas with these homemade, rum, hazelnut and marzipan vegan mince pies!

These vegan mince pies are a fun (and delicious) twist on the Christmas classic. Vegan pastry filled with a thin layer of sweet marzipan, rum flavoured mincemeat for a lightly spiced festive warmth, topped with a buttery almond crumble and a dusting of sugar for added flavour and texture. These mince pies are too die for!

These vegan mince pies are:

• Perfectly sweet
• Seriously tasty
• Egg-free, Lactose-free and Vegan!
• Lightly spiced with a little kick from the rum
• So good you will want to eat more than just one!

They are the BEST mince pies I’ve ever had and they will win any Christmas get-together.

Get creative!

There are a few different ways you can add marzipan to a mince pie. Some like to grate a little on top (chilling the marzipan before will make it much easier to grate), some like to swap the pastry or crumble on top for a marzipan ‘lid’ but I like to add a small layer of marzipan before the mincemeat. 

Vegan Rum, Hazelnut & Marzipan Mince Pies

Print Recipe

Vegan pastry filled with a thin layer of sweet marzipan and rum flavoured mincemeat gives these pies a lightly spiced festive warmth. PLUS they are topped with a buttery almond crumble and a dusting of sugar for added flavour and texture. Delicious!

Keyword Christmas, Mince Pie

Servings 18 pies

Author Let’s Eat Smart

Ingredients

• 2 sheets Shortcrust pastry (ready rolled)
• 220 g Marzipan

For the mincemeat

• 1 apple, grated
• 100 g hazelnuts, roasted & chopped
• 150 g mixed dried fruit
• 1 orange, grated zest & juice
• 400 g tin of apricots
• 50 ml cherry juice
• 150 g brown sugar
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp all spice
• 2 shots spiced rum

For the crumble

• 1 cup oats
• 100 g vegan margarine
• 2 tbsp golden caster sugar
• 1/2 cup flour
• 40 almonds, roughly chopped

Instructions

To make the mince meat

• Preheat the oven to 180C | Gas mark 4.
• Place all of the ingredients apart from the rum into an ovenproof dish. Cover with a lid or foil and roast for 30-40 minutes until bubbly. Once done, remove from the oven and let it cool completely before the next step.
• Place the filling into a food processor or a blender and whizz for a few seconds. I don't like mince pies that are really chunky but you still want a bit of crunch from the hazelnuts. I like mine to be somewhere between smooth and chunky so whizz for a few seconds, see if the texture is right for you and if not, whizz again. Once happy, stir in the alcohol.

To make the crumble

• Place the margarine, sugar, flour and oats into a bowl and rub together between your fingers until you have pea sized lumps. Stir in the chopped almonds.

Assembling the pies

• Preheat the oven to 200C | Gas mark 6. Grease your muffin trays with a little margarine.
• Unroll the pastry and using a 9cm wide round cutter, cut out 18 circles, then press them into your prepared muffin tin.
• Roll out the marzipan until 2mm thick. Using a 4cm wide round cutter, cut out 18 circles and place in the bottom of each pie. Top each one with a tablespoon of mincemeat and sprinkle with the crumbly filling.
• Bake in the middle of the oven for 16 minutes or until lightly golden. Once cool, dust with icing sugar and dig straight in.