Mincemeat Pinwheels Recipe (vegan & dairy-free)

If you are short on time this cheat recipe will be a godsend on Christmas day!



  • 1 sheet of vegan ready-made puff pastry, thawed if frozen
  • ½ tbsp melted coconut oil
  • 1½ tsps ground cinnamon
  • 400g vegan mincemeat
  • 1 tsp water or plant milk
  • 30g flaked almonds
  • Zest of ½ an orange
  • Icing sugar, to serve


1. Preheat the oven to 220°C (200°C fan), gas mark 7. Line a baking sheet with baking paper.

2. Roll the pastry out on to a lightly floured surface and brush with the melted coconut oil. Dust the entire sheet with 1 teaspoon of the ground cinnamon and spread the mincemeat over evenly, easing it to the edges using a spatula.

3. Starting from one of the short sides, roll the pastry up tightly into a log. Brush the ends with a little water or plant milk and secure firmly to ensure it doesn’t unravel in the oven.

4. Cut the pastry log into 1cm pieces and place on a prepared baking sheet. Sprinkle over the flaked almonds, dust with the remaining ground cinnamon and bake for 15 minutes or until golden.

5. Transfer to a wire rack and leave to cool for at least 10 minutes. Scatter over the orange zest and dust generously with icing sugar to decorate before serving.

Top Tip
Look for a gluten-free ready-made pastry for a gluten-free option

Recipe taken from Cook Share Eat Vegan by Áine Carlin, published by Mitchell Beazley, £20. Photography by Danielle Wood.

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