Vegan Fruit Mince Pies

It’s that time of year again! For those of us with dietary requirements the festive season can be a challenging time but with these fruit mince pies, I promise you won’t feel left out.

Prep time: 10 minutes
Cook time: 15 minutes
Yield: 18


  • 3 sheets Pampus short crust pastry or gluten-free pastry, defrosted
  • 410g jar of Robertsons Fruit Mix
  • Almond milk to brush tops
  • Baking paper & pie weights


  1. Preheat the oven 210 degrees celsius.
  2. Defrost the 3 sheets of pastry then cut into circles to fit a muffin pan. Grease pan then make sure the circles are higher than the normal edge as the pastry shrinks whist cooking.
  3. Prick the bottom of the tart shells with a fork. Line with baking paper & pie weights. Bake 12 minutes until golden.
  4. Cut out 18 stars in preparation for later.
  5. Remove baking paper & pie weights then return cases to the oven for an extra 3 minutes.
  6. Remove from oven & fill each pie with 1 heaped teaspoon of fruit mix. Top with 1 star per pie & brush with a small amount of almond milk.
  7. Bake for another 5 – 10 minutes until golden.
  8. Serve warm.

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