Vegan Mince Pies
Being a vegan at Christmas doesn't mean having to miss out on all of your old favourites - it's far from it. Here's one of my favourites at Christmas for you Angels.... vegan mince pies!
Ingredients for the Mincemeat
2 medium-sized apples, peeled and grated
1 cup and 2 tbsp (200g) mixed dried fruit
1 cup (150g) dark brown sugar
3/4 cup (100g) skinless hazelnuts
1 1/2 cups (245g) cherries plus 1/4 cup (80g) the juice that the cherries come in
1 orange, zested and juiced
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground allspice
Ingredients for the Pastry
2 2/3 cups (400g) plain flour
1 cup (200g) chilled and solid coconut oil
1/8 cup (20g) icing sugar
3 tbsp white wine
1. Preheat your oven to 160 degrees C (320F).
2. In a large baking tray combine all of the ingredients for the mincemeat, cover with foil and cook for 35 minutes.
3. Whilst the mincemeat is cooking, prepare the pastry. Begin by pulsing the flour, coconut oil and icing sugar in a food processor until it resembles breadcrumbs.
4. Pour in the white wine and mix until the pastry comes together - just make sure you don't overdo it! Add up to 2 tbsp water if the pastry isn't coming together.
5. Take the pastry out of the food processor, roll it into a ball without handling it too much, wrap it in cling film and put it in the fridge for at least half an hour.
6. Take the mincemeat out of the oven once the 35 minutes are up but leave the oven on.
7. Once the pastry has chilled for 30 mins, take it out and cut it in half.
8. Lightly flour a clean work surface and slightly soften one chunk of the pastry using your hands.
9. Roll it out onto the floured surface using a rolling pin, or if you're like me and don't own a rolling pin then I can say from experience that courgettes and cucumbers work pretty well too.
10. Roll the pastry out from the middle, once upwards and once downwards, and then rotate the pastry 90 degrees. Make sure it isn't sticking to the surface but if it is then add a little more flour.
11. Continue rolling out as above until the pastry is the thickness of a 20p coin (i.e. quite thin).
12. Cut out circles from the pastry and place them into cupcake tins (no need to grease them).
13. Fill each one 1/2 to 3/4 of the way full, as the pastry with shrink downwards and slightly thicken when it's cooked.
14. Use the other half of the pastry that's not been rolled out yet if you wish, or wrap it back up and save it for another time.
15. Optional: brush the tops with plant-based milk.
16. Bake the mince pies for 30 mins or until the tops are golden.
17. Once they're baked, transfer the mince pies to a cooling rack immediately so that they don't stick to the tin.
18. Enjoy! I love mine with soya cream, ice cream or custard... let me know how you like yours and don't forget to tag me in any of your creations over on Instagram!