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Pune & Apple Mince Pies with Ginger Shortcrust

Pune & Apple Mince Pies with Ginger Shortcrust


A vegan-ised festive favourite that needs no introduction! Happy holidays people! The cooked mince pies will keep in a sealed container at room temperature for up to 3 days. Best enjoyed warm, with carols.

This recipe makes 12 mince pies.

40 mins prep

15 mins cooking

Kit list: large mixing bowl x 2 (or food processor), rolling pin, cling film, 12 hole muffin tray


  • 90g ground almonds

  • 100g white spelt flour

  • 80g wholemeal spelt flour

  • 1 teaspoon ground ginger

  • pinch of sea salt

  • 50g coconut sugar

  • 90g coconut oil

  • 60g water

  • 1 teaspoon vanilla extract


  • 250g diced apple

  • 100g grated apple

  • 120g sliced prunes

  • 50ml calvados/cognac

  • 25g coconut oil, melted

  • 1 lemon, zest & juice

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon

  • ½ teaspoon allspice



The filling is best made the day before; it can be made up to 3 days in advance.

  1. Simply combine all the ingredients in a mixing bowl and stir well.

  2. Allow the mixture to macerate at room temperature for 4 hours; if making in advance store in the fridge overnight.

  3. Very lightly grease a 12-hole muffin tray with coconut oil.

  4. Preheat the oven to 180 degrees.

  5. Place all the dry ingredients for the pastry in a food processor (alternatively make by hand in a large mixing bowl).

  6. Gently melt the coconut oil in a small saucepan.

  7. Start whizzing together the dry ingredients and pour the coconut oil through the chute, followed by the water.

  8. Stop as soon as the mix comes together; do not overwork the dough as this will activate the gluten in the flour and result in a tough pastry.

  9. Spread some cling film on your work surface and very lightly flour one half of it.

  10. Tip your pastry onto the floured half and fold over the open cling film to cover.

  11. Roll the pastry thinly and evenly, approximately 2mm thick.

  12. Using one large round cutter and one cut 12 bases first, followed by 12 lids.

  13. Line the muffin tray and spoon a generous heap of prune and apple filling into each pastry case.

  14. Place a pastry lid on top and press the edges to encourage the pies to seal.

  15. Any excess pastry can be use to decorate!

  16. Bake in the preheated oven for 14 mins, until golden on top and bubbling at the seams.

  17. Allow the mince pies cool in the tray for 10 mins before transferring to a wire rack.

  18. Inhale the festive feels.

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