Irresistible Vegan Frangipane Mince Pies: A Delightful Christmas Twist

Embrace the festive season with these truly exceptional vegan frangipane mince pies – a modern and utterly delicious twist on the beloved Christmas classic. Imagine sinking your teeth into a crisp, crumbly shortbread pastry, brimming with rich, fruity, and subtly boozy mincemeat, all crowned with a luscious, soft, and almond-infused frangipane topping. This delightful departure from the traditional pastry lid elevates the humble mince pie into a gourmet experience, perfect for any holiday celebration.

These pies are not just incredibly delicious; they are also surprisingly straightforward to make, promising to be a guaranteed hit with family and friends. Whether you’re a seasoned vegan baker or simply looking for an impressive plant-based dessert to share, these frangipane mince pies offer a perfect blend of tradition and innovative flavour.

Mince pies hold a special place in the hearts of many during Christmas, and for good reason! Their warm, spiced filling nestled in buttery pastry evokes feelings of comfort and nostalgia. While traditional vegan mince pies are undoubtedly wonderful, this frangipane version brings an extra layer of sophistication and texture. The creamy almond frangipane, with its delicate sweetness, complements the vibrant mincemeat beautifully, creating a harmonious balance that is truly heavenly. It’s a dessert that feels both familiar and excitingly new, destined to become a staple in your holiday baking repertoire.

Each pie features a perfectly crisp shortbread-style pastry case, designed to hold its shape and provide a satisfying crunch. This is then generously filled with mincemeat – feel free to use your favourite shop-bought variety (ensuring it’s vegan-friendly) or prepare a batch of homemade mincemeat for an extra personal touch. The pièce de résistance is, of course, the rich, soft, and aromatic almond frangipane that replaces the typical pastry top. This creates a visually appealing and texturally diverse treat that stands out on any dessert table.

Essential Ingredients for Vegan Frangipane Mince Pies

Crafting these delectable vegan frangipane mince pies requires a selection of high-quality ingredients. Here’s a detailed look at what you’ll need and why each component is important, along with some helpful tips for sourcing and substitutions.

• Mincemeat: For those unfamiliar with British Christmas traditions, it’s crucial to clarify that modern mincemeat is a sweet, spiced fruit preserve, completely devoid of actual meat. It’s a rich mixture of dried fruits, sugar, alcohol (often brandy or rum), fat, and aromatic spices, specifically designed for mince pies. Many commercially available mincemeats are naturally vegan, but always double-check the label. Some brands might still contain beef suet or butter, so a quick scan of the ingredients list is a must. If you enjoy making things from scratch, homemade mincemeat offers an unparalleled depth of flavour and allows you to control the ingredients perfectly.
• Plain Flour (All-Purpose Flour): This is the foundation for both the pastry and the frangipane, providing structure and texture. For optimal results, stick to regular plain (all-purpose) flour. Substituting with wholemeal flour is not recommended, as it will significantly alter the texture of the pastry, making it denser and less crumbly. While this recipe hasn’t been tested specifically with gluten-free flour for the pastry, a good quality plain gluten-free flour blend should work well for the frangipane component. For a gluten-free pastry, you would need to adapt a separate, reliable gluten-free shortcrust pastry recipe.
• Vegan Block Butter: This ingredient is critical for achieving the ideal texture in both the pastry and the frangipane. For the pastry especially, using a firm, block-style vegan butter or margarine is essential. Avoid spreadable vegan butters that come in tubs, as their higher water content will make the pastry soft and difficult to work with, resulting in a less crisp bake. Brands like Naturli Vegan Block or Flora Plant Butter are excellent choices due to their consistent texture and performance in baking.
• Sugar: This recipe calls for two types of sugar to achieve specific textures and sweetness levels. Icing sugar (powdered sugar) is used in the pastry for a finer, more delicate crumb, while caster sugar (or granulated sugar) sweetens and contributes to the structure of the frangipane. Do not attempt to substitute these with liquid sweeteners or artificial sweeteners, as they will not yield the same structural results or flavour profile.
• Vodka (Optional, but Recommended for Pastry Crispness): Here’s a little secret for exceptionally crisp pastry! Vodka has a lower water content than regular water. When used to bind the pastry, the alcohol evaporates completely during baking, leaving behind a wonderfully light and crisp texture without any discernible taste of vodka. While you can certainly use cold water instead, if you have a bottle of vodka on hand, I highly encourage you to try this technique for an elevated pastry experience.
• Vinegar (or Lemon Juice): A small amount of acid, such as vinegar or lemon juice, contributes to a more tender and flaky pastry texture. It works by inhibiting gluten development, preventing the pastry from becoming tough. If you prefer, you can omit it, but it does make a noticeable difference to the final result.
• Ground Almonds (Almond Flour): These form the rich, nutty base of the frangipane, giving it its characteristic flavour and tender crumb. In the UK, this is typically sold as “ground almonds,” while in the US, it’s often referred to as “almond flour.” Ensure you use finely ground almonds for a smooth frangipane texture.
• Cornflour (Cornstarch): This acts as a thickener and stabilizer in the frangipane, helping it to set properly and achieve its soft, custardy consistency. It’s a crucial component for ensuring your frangipane holds its shape.
• Non-Dairy Milk: Unsweetened non-dairy milk brings moisture and helps to create the smooth consistency of the frangipane. Soy milk is often recommended for baking due to its higher protein content, which can mimic some of the properties of dairy milk. However, most unsweetened non-dairy milks like almond or oat milk will also work well.
• Baking Powder: A touch of baking powder is added to the frangipane to provide a slight lift and lightness, compensating for the absence of eggs, which would typically provide this leavening in a traditional frangipane recipe.
• Almond Extract and Vanilla Extract: These extracts are vital for layering the flavour in the frangipane. Almond extract boosts the natural almond flavour from the ground almonds, making it truly shine. Vanilla extract adds a complementary warmth and depth, enhancing the overall sweetness and aroma of the pies. Do not skip these for the best flavour.
• Flaked Almonds (Optional): A scattering of flaked almonds on top of the frangipane before baking is optional but highly recommended. They not only add a beautiful visual appeal, creating a golden, toasted finish, but also provide a delightful textural contrast to the soft frangipane and mincemeat filling.

How To Make Vegan Frangipane Mince Pies: A Step-by-Step Guide

(Full measurements and detailed instructions can be found in the comprehensive recipe card at the bottom of this page)

Creating these festive vegan frangipane mince pies involves a few simple stages: making the pastry, preparing the frangipane, assembling the pies, and finally, baking them to golden perfection. Follow these steps for a flawless batch.

Step 1: Preparing the Vegan Shortcrust Pastry. Begin by combining the plain flour, icing sugar, and a pinch of salt in a large mixing bowl. Whisk these dry ingredients together to ensure they are well mixed. Next, add the cold, diced vegan block butter. Using your fingertips, gently rub the butter into the flour mixture until it resembles fine breadcrumbs. It’s important to work quickly to prevent the butter from melting too much. Ensure there are no large lumps of fat remaining, as this will affect the pastry texture.

Once the butter is incorporated, add the cold vodka (if using) and vinegar. Mix these in gently. Now, gradually drizzle in a little cold water, a teaspoon at a time, mixing until the pastry just comes together to form a cohesive ball. Be careful not to overwork the dough, as this can lead to a tough pastry. Once formed, wrap the pastry ball in cling film or baking parchment and place it in the fridge to chill for at least 30-60 minutes. Chilling is crucial as it allows the gluten to relax and the butter to firm up, making the pastry much easier to roll.

Step 2: Rolling Out the Pastry Cases. After the pastry has sufficiently chilled, lightly dust a clean work surface with flour. Remove the pastry from the fridge and roll it out evenly to a thickness of approximately 3mm (about ⅛ inch). Aim for a consistent thickness to ensure even baking. Use an approximate 10-11cm (4-4.3 inch) round cutter to cut out discs from the rolled pastry. If you don’t have a cutter this size, a small fluted tart tin or even the rim of a glass can work as an alternative.

Step 3: Lining the Muffin Tray. To ensure your baked mince pies are easy to remove without breaking, prepare your muffin trays. Line each cavity of a 12-cup muffin tray (and any additional cavities needed for 15 pies, often requiring a second tray) with strips of baking parchment. These strips should be long enough to create “handles” that you can use to lift the baked tarts out. Carefully press each pastry round into the prepared muffin tin cavities, ensuring they fit snugly into the base and up the sides. Re-roll any pastry scraps and cut out more rounds until you have 15 pastry cases in total. Place the lined muffin trays back into the fridge for another 20 minutes to chill the pastry once more, which helps prevent shrinkage during baking. Preheat your oven to 190°C/170°C fan/375°F/gas mark 5 during this time.

Step 4: Preparing the Vegan Frangipane Filling. While the pastry is chilling, prepare the exquisite frangipane topping. In a medium bowl, whisk together the ground almonds (almond flour), plain flour, cornflour (cornstarch), baking powder, and sugar until well combined. In a separate bowl, melt the vegan block butter, then add it to the dry ingredients along with the unsweetened non-dairy milk, almond extract, and vanilla extract. Whisk everything together thoroughly until you have a smooth, creamy, and uniform frangipane batter. The consistency should be thick but pourable.

Step 5: Assembling the Mince Pies. Now it’s time to bring all the components together! Remove the chilled pastry-lined muffin trays from the fridge. Spoon a generous tablespoon of mincemeat into the base of each pastry case. Spread it out gently to create an even layer. Following this, spoon a tablespoon of the prepared frangipane mixture on top of the mincemeat. Carefully spread the frangipane to cover the mincemeat completely, creating a smooth, domed surface. Ensure each pie has a good amount of both fillings for maximum flavour.

Step 6: Baking and Finishing. To add a final touch of elegance and texture, scatter some flaked almonds over the top of each filled mince pie. This step is optional but highly recommended for both visual appeal and a lovely nutty crunch. Carefully transfer the muffin trays to your preheated oven and bake for approximately 25 minutes. The pies are ready when the pastry is golden brown and the frangipane topping has puffed up and turned a beautiful golden colour. Once baked, remove the trays from the oven and let the mince pies cool in their trays for about 10 minutes. This allows them to firm up slightly before handling. Then, using the baking parchment strips, gently lift the tarts out of the tin and transfer them to a wire rack to cool completely. Just before serving, a light dusting of icing sugar adds a classic festive finish and an extra touch of sweetness. These pies are delicious warm or cold!

Top Tips for Perfect Vegan Frangipane Mince Pies

Achieving bakery-quality vegan frangipane mince pies is simpler than you think with these expert tips:

• Embrace Metric Measurements: For consistently excellent results in all your baking, and particularly with pastry, I highly recommend using metric measurements with a digital kitchen scale instead of cup conversions. Cups are notoriously inaccurate and can lead to varying outcomes due to differences in packing density. A scale ensures precision, leading to more reliable and repeatable success, and it’s often less messy too!
• Chill Your Pastry Thoroughly: Do not skip the chilling steps! Cold pastry is much easier to handle and roll out. If the butter in the pastry becomes too warm, it will be soft, sticky, and difficult to manage, potentially leading to a tough or crumbly crust. Chilling allows the butter to firm up and the gluten to relax, resulting in a tender, flaky pastry.
• Food Processor for Pastry: To save time and effort, you can make the pastry in a food processor. Simply pulse the flour, icing sugar, and salt to combine. Add the cold, diced vegan butter and pulse until the mixture resembles fine breadcrumbs. Then, add the vodka (or water) and vinegar and pulse again. Gradually add a tiny amount of cold water, pulsing just until the dough comes together into a ball. Be careful not to over-process.
• Make-Ahead Pastry: Your pastry can be prepared in advance! Store it well-wrapped in the fridge for up to 2 days. If it becomes too firm to roll after chilling, simply let it sit at room temperature for about 30 minutes before attempting to roll it out. This makes holiday baking much more manageable.
• Store-Bought Pastry Shortcut: Short on time? Many brands of ready-made shortcrust pastry are accidentally vegan. Jus-Roll pastry (excluding their ‘all-butter’ variety) is a popular vegan-friendly option in the UK. This can significantly cut down on prep time without sacrificing much quality.
• Serving Suggestions: While these vegan frangipane mince pies are absolutely divine enjoyed cold, try them gently warmed for an extra special treat. Serve them with a dollop of vegan custard, a scoop of dairy-free vanilla ice cream, or a luxurious vegan brandy sauce for the ultimate festive indulgence.

Frequently Asked Questions (FAQ’s):

More Vegan Mincemeat Recipes to Explore:

If you’ve fallen in love with the flavour of mincemeat, there’s a whole world of other festive vegan treats waiting to be discovered. Expand your holiday baking with these delicious recipes that cleverly incorporate the rich, spiced fruit filling:

• Vegan Viennese Whirl Mince Pies
• Mincemeat Frangipane Tart
• Vegan Mince Pie Brownies
• Vegan Mincemeat Cake
• Vegan Mincemeat Crumble Bars

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