In a medium bowl, combine all the mincemeat ingredients. Cover the bowl and place in the fridge for 24 hours.
To make the pastry, place the vegan butter, flour, sugar and salt in a food processor and pulse a few times or until the mixture resembles a coarse sandy texture.
Transfer the mixture to a medium bowl and use a fork to stir in the ice cold water. Mix just until the crumbs start to clump together into larger lumps. Do not overmix.
Turn the very crumbly mixture out onto a counter and knead one or two times to create a crumbly ball of dough.
Grease a non-stick 12 well cupcake tin with some extra vegan butter and preheat the oven to 180c. Use a small cookie scoop to add a walnut-sized ball of dough into each well.
Use your thumbs to push the dough down and up the sides of each well by around 1.5cm to create your pie crusts.
Divide the mincemeat between the pie crusts.
To make the lids, dust a counter with a little flour then take another slightly smaller ball of dough and press flat against the counter with the palm of your hand until it’s roughly the size of the top of the pie.
Place the pie lid over a filled pie and roughly push the edges of the lid and the crust together. Brush the top with a little plant milk. 35 ml plant milk.
Place the cupcake tin of filled and covered pies in the oven to bake for 20-25 minutes. Remove and allow to cool in the tin for 5 minutes.
To decorate the pies, cut out a design from a piece of card. Place on the top of a pie and dust with icing sugar, using the card as a stencil. Remove the card to reveal the design before serving.
Incredibly easy vegan mince pies with homemade mincemeat and homemade pastry - no rolling required!