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Vegan Rum, Hazelnut & Marzipan Mince Pies

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


  • 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


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.