OH. MY. GOODNESS. Is there anything tastier than homemade vegan mince pies to feast on during a food lull on Christmas Day? Maybe opening presents but not much else. Yesterday Sister and I made mince pies so we could do just this. The mince and pastry for these pies are both vegan and they are delicious. Even if you are not vegan (I am not), I promise you will love these. They are flavourful, rich, and delicious.
For this post, I did a little bit of research into mince pies because food stories are some of the most interesting out there. Mince pies as they currently look and taste are a British invention but the roots of the ingredients can be traced back to the 13th Century in the Middle East. Crusaders brought various recipes and samples back with them and over time mince pies changed from savory, meat filled pastries to the sweeter variety we are used to now.
If you have a go at this, please let me know how they turn out!
Makes 12-15 pies
For the mincemeat (this makes DOUBLE the mince necessary for this recipe. I used half (~500 g) for the bars and half for the next recipe which is coming soon)
450 g mixed dried fruit (or make your own with a mixture of raisins, currants, sultanas and dried cranberries)
50 g mixed peel
75 g dried apricots, chopped
50 g glace cherries, chopped
75 g candied mixed peel
1 large cooking apple, peeled and diced
50 g chopped nuts of choice
100 g soft brown sugar
1 tsp grated lemon rind
1 tsp grated orange rind
1 tbsp orange juice
1 tbsp lemon juice
1 tsp mixed spice
1 tsp cinnamon
100 g melted vegan margarine
4 tbsp vegan brandy, rum or sherry (I used Kingston black apple aperitif because that’s all I had in the house)
For the pastry
200 g plain flour
100 g vegan margarine
3 tbsp ice-cold water
1/2 tsp salt
- Add the salt to the flour and mix. Then add the margarine and rub into the flour using your fingertips until it resembles bread crumbs.
- Pour in the cold water and press the mixture together to form a dough.
- Preheat the oven to 200 degrees C and grease a muffin tin.
- On a clean, floured surface, roll the dough out fairly thin. Cut out large (~12cm – which I didn’t have so I used a large flower instead!) circles and either smaller circles of funky shapes for the lids.
- Carefully press the large circles into the muffin tin. Fill each with a generous dollop of mincemeat (I still had a bit left over at the end) and top with the smaller circles/ funky-shaped lids.
- If you used circular lids, carefully pinch the edges of each pie closed and stab a fork in the middle of the pie to allow steam to escape. If you used funky shapes then no need for this!
- Bake in the oven for 20 minutes or until a nice golden brown.
Original recipe: Mince pie pastry