Vegan Mince Pies

INGREDIENTS (Makes 12) 

  • 225g plain flour 
  • ¼ tsp salt 
  • 65g dairy free butter 
  • 60g coconut oil 
  • 1 tbsp icing sugar, plus extra for dusting 
  • 1 tbsp maple syrup
  • 2 tbsp dairy free milk 
  • 1 jar of mincemeat (411g) 

METHOD 

  1. Mix together the flour and the salt in a medium bowl. Add in the dairy free butter and coconut oil in cubes/chunks and rub them in with your fingers until the mixture is crumbly. 
  2. Mix in 1 tbsp of icing sugar and 1 tbsp of the dairy free milk and bring the dough together. 
  3. Knead the dough briefly in the bowl then cover and chill in the fridge for 20-30 minutes. Meanwhile, preheat your oven to 200 degrees C.
  4. Lightly dust your surface with flour and roll out your dough until it’s only a few millimeters thick. Cut out 12 circles (using an 8cm cutter) and place them in a greased tin. 
  5. Spoon 1 heaped tsp of mincemeat into each pastry case. 
  6. Reroll the remaining dough and cut out 12 more (slightly smaller) shapes of your choosing for the pastry lids then place these on top. 
  7. Mix together 1 tbsp of maple syrup and the remaining 1 tbsp of dairy free milk and use this to glaze the pastry. 
  8. Bake in the oven for 20 minutes until the pastry is golden brown. Leave them to cool in the tin for 5-10 minutes before removing them and letting them cool completely on a wire rack.

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