It doesn't have to be the jolly season to make these delicious mince pies but really is there a better time of year than the Christmas season?
What you will need:
Measuring cups and spoons
For the mincemeat:
150g dried cranberries
Zest of 1 lemon
Zest of 1 orange
Juice of 1 orange
1 green apple grated
1 cup of sugar of your choice
2 teaspoons of allspice
1 1/2 teaspoons of cinnamon ground
1/2 teaspoon of ground ginger
1 teaspoon of fresh rosemary
1 cup of apple juice
pinch of salt
For the pastry:
2 cups of all purpose flour
2/3 cup of coconut oil
pinch of salt
1/2 cup of sugar
1/2 teaspoon of mixed spice
1/2 teaspoon of ground cinnamon
12 tablespoons of cold plant-based milk or water
Plant-based milk for brushing the top of the pies
Icing sugar for decorating the tops of the pies. (optional)
Start with your mincemeat.
Pre-heat the oven to 180°C.
Place all your ingredients in a mixing bowl except for the orange and apple juice. Combine all the ingredients mixing the spices evenly through. Pour the raisin mixture into a baking dish and mix through the juices.
Cover the top of the baking tin with tin foil and place in the oven to bake for about 1 hour and 5-10 minutes.
Once the mince meat has cooked for about 50 minutes start with your pasty.
In a food processor or mixing bowl, add all of your dry ingredients and mix until well combined. Slowly add in 1 tablespoon of the water or plant- based milk continuously mixing just until a dough forms. If the dough is still crumbly and dry add another tablespoon or two of water.
Remove your mincemeat from the oven.
On a well-floured surface, roll the dough out about 3-4 mm thick and even all over. Use a cookie cutter lid or glass and cut out about 12 round circles.
Place the circles in your oiled muffin tin and press up the edges.
Add a generous amount of mincemeat to each pastry cup.
Roll out the remainder of the pastry and cut out the top lids for the mince pies. I used a star cookie cutter but you can use whatever you prefer.
Place the lids down gently making sure the edges connect to the pastry cups.
Brush a slight bit of plant-based milk over the lids of the pies.
Place the tray in the oven and bake for about 20-25 minutes until the pastry starts to turn slightly golden and you can see the mincemeat bubbling.
Remove the pies from the oven. Using a knife, loosing up around the edges and place the pies on a cooling rack.
Once the pies have cooled, sprinkle a generous amount of icing sugar on top and enjoy!
You may have a good amount of mince meat left over. Place the mince-meat in a jar and store it in the fridge to use for your next batch of mince pies or other delicious Christmas treats!