plant-based recipes and mindful living

Wrapped in Newspaper’s 12 days of Christmas: Vegan Mince Pies

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Christmas is nearly here. Despite looking organised with our 12 days of Christmas series I’m far from it – I still have presents to buy! I’ve had a bit of mental block this year coming up with ideas of what to get people and have traipsed around the shops on several occasions with no clue on what to get and feeling far from Christmassy. I’m not really a fan of mince pies, but Amy insisted I make them and the smell of this mincemeat has got me feeling slightly more festive, and a jar of mincemeat or a batch of these pies makes an ideal gift.

Vegan Mince Pies

For the pastry:
225g Plain Flour
25g Ground Almonds
25g Caster Sugar
125g Margarine
60ml Water

For the mincemeat:
300g Currants
200g Raisins
100ml Brandy
100g Dried Apricots
225g Suet
50g Blanched Almonds
225g Brown Sugar
1 Apple
1 Lemon (Juice & Zest)
1 tsp Cinnamon
1 tsp Mixed Spice
1/2 tsp Ground Nutmeg

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Rub the margarine into the flour until resembling breadcrumbs. Add the ground almonds and sugar and stir through. Add the water gradually until it comes together, cool in the fridge for an hour.

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Soak the currants and raisins in the brandy for about an hour. Chop up the apricots and almonds nice and small. Slice and chop the apple, add  along with the suet, lemon, sugar and spices to the soaked currants and raisins.

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The mincemeat can be stored in sterilised jars for up to 6 months.

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Roll the pastry out fairly thin, cut out your circles using a pastry cutter.

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Line your tray with the pastry and spoon the filling in, be careful not to overfill. Using a slightly smaller pastry cutter or star shaped one cut out your lids. Moisten with almond milk or water and seal your pies.

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Bake for 20-25 minutes at 180C until golden brown. Once cooled dust with icing sugar, serve with brandy butter.

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