VEGAN MINCE PIES
‘Tis the season to eat pies! And these British classics are easily made vegan…
prep time 40 mins total time 1 hour serves 12
85g vegan butter
175g plain flour
3 tbsp water
Pinch of salt
Dairy free milk
Break apart butter into small pieces in large bowl.
Add flour and mix together with fingers (or in a food processor) until breadcrumb texture is formed. Make sure your hands are cold while doing this (run wrists and hands under the cold tap beforehand)
Add salt and water then press together to form a dough. Do not over handle the dough.
Form into a flat ball, cover with cling film and put in the fridge for 30 mins.
Pre-heat oven to 200°C.
Lightly flour surface and roll out pastry.
Using two different sized cutters (one medium one slightly smaller) cut out 12 smaller circles for the base and 12 larger circles or shapes (I used a star shaped cutter) for the lids.
Place bases in tray and spoon approx 1 tsp of mincemeat into each pie. Make sure not to overfill.
Cover with lids, pressing edges together with water.
If using a circular cutter, pierce each lid with a fork to let air in. Brush with milk.
Cook in the oven for 20-25 mins keeping an eye in the last 5 minutes to ensure the perfect golden brown colour.
Dust with icing sugar and enjoy!
As mentioned in the recipe, if using a circular lid that fully covers the filling, make sure to pierce each lid with a fork to let the heat in. If using any other shape that doesn’t cover the top fully, this won’t be necessary. Make sure the lid cutter is slightly smaller than the base cutter.
It’s important not to overfill the mince pies (as tempting as this is hehe), so they don’t spill out in the oven.
Keep them in an airtight container, and enjoy over the Christmas period! I like to heat them up in the microwave for 10 seconds and enjoy with a cuppa.