Apparently people really liked my post last week describing my (pretty successful, if you ask me) attempt at making vegan biscotti for the first time, as it’s my most viewed Blogmas post so far! Because of this, I decided to throw another festive recipe at you all and challenge myself to make vegan mince pies – for the very first time. (Anyone seeing the similarities with the biscotti challenge?)
I couldn’t find a recipe anywhere that used only simple ingredients I already had or could easily get, so I decided to scan a couple of recipes from the internet, a few from a stack of cookbooks on the shelf in my kitchen and then, using that limited knowledge and my experience in veganising non-vegan ingredient lists, created my own recipe.
I am quite ashamed to admit this, but I’m not really a fan of mince pies myself. However, my parents are pretty partial to a mince pie and they seemed to scoff them down alright.
Vegan Mince Pies
For the mincemeat (make the day before and chill in the fridge):
- 2 medium apples, peeled and grated
- 200g mixed dried fruit
- 100g brown sugar
- 1tsp mixed spice
- 1tsp cinnamon
- 1tsp ginger
- 1tbp whiskey
For the pastry:
- 450g plain flour
- 1tsp salt
- 250g vegetable spread
- small amount of water
- small amount of plant-based milk (I used almond milk)
Icing sugar to decorate.
- Set oven to 180C/gas mark 4.
- Mix all mincemeat ingredients in a pyrex dish, cover with a lid/foil and place in the oven for 25-30 mins – until the sugar has all melted and the mixture is bubbling slightly.
- Remove from the oven, leave to cool completely, then place in the fridge overnight.
- To make the pastry the next day, sieve the flour and salt into a bowl, add the vegetable spread and use your fingers to rub the mixture together until it resembles breadcrumbs.
- Set oven to 180C/gas mark 4.
- Add just enough water to the flour mixture to form quite a dry dough.
- Roll out onto a floured surface until the dough is half a centimetre thick, then use a cookie cutter to create circles that fit the size of your muffin tin. Press the dough circles into the dents of the tin, gently pushing down the sides and bottom.
- Remove your mincemeat from the fridge and use a spoon to fill each pie about 3/4 full.
- Use a smaller, differently shaped cookie cutter to form your pie lids, I opted for hearts.
- Brush these, and the exposed edges of pastry, with a thin layer of plant-based milk and place in the oven for 25-30 minutes. Once slightly golden, remove from the oven and leave to cool completely in the tin before transferring them to an airtight container.
My mum says they’re best eaten warm, so take it or leave it, but she’s normally right about these kind of things.
This is my first time embedding a printable recipe in a post so I hope it’s come out okay, let me know what you think and if you use this recipe!
Also I’m sorry for getting a little carried away with the fairy lights, it’s Christmas, what can I say…
Want to read more Blogmas posts? Scroll to the bottom of Day One for the full list.
I just got started on Bloglovin’ and I’m looking for people to follow over there!