Vegan Mince Pies

  • Ingredients for 12 portions
  • The crust:
  • 250 g Lizza Low Carb Bread Baking Mix
  • 200 g coconut oil or vegan butter
  • 60 ml cold water
  • 20 ml almond milk, for brushing
  • Filling:
  • 150g mushrooms, sliced
  • 40g vegan textured protein
  • Salt and pepper to taste
  • 1 tsp dried Italian herbs
  • pinch of freshly ground black pepper

To the baking mix


  1. To make the dough combine the baking mix and coconut oil in a food processor. Process until coarse crumbs form. Add water and process until dough comes together.
  2. Shape the dough into a disc and wrap in a plastic foil. Refrigerate for 30 minutes.
  3. To make the filling heat a splash of oil in a skillet.
  4. Add mushrooms and herbs and cook until the mushrooms are soft.
  5. Soak the vegan textured protein in water.
  6. Set aside 1/3 of the mushrooms. Place the rest of the mushrooms in a blender and blend until smooth.
  7. Combine the blended mushrooms with the vegan textured protein and cooked sliced mushrooms and season.
  8. Preheat the oven to 180C.
  9. Set aside 1/3 of the dough. Divide the rest of the dough in half and roll to 3 mm thickness. Cut out circles using a cookie cutter. The circles need to be larger than the cavities in a muffin tray to cover both the bottom and the walls.
  10. Place the disc inside each muffin cavity and fill with the prepared mixture.
  11. Roll out the remaining dough and cut out stars or desired shapes. Place the stars on top of the filling, gently pressing the edges so it sticks with the rest of the dough.
  12. Brush the stars with the almond milk and bake in the heated oven for 25 minutes.
  13. Cool completely before removing.