Vegan Mince Pies

Method

  • 1 large apple peeled and grated
  • 200g mixed dried fruit
  • 400g black cherries in kirsch/Cherry water
  • 100g skinless hazelnuts roasted and chopped
  • 1 orange zested and juiced
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp allspice
  • 150g dark brown sugar
  • Shop bought vegan shortcrust pastry

 

Method

  1. Heat the oven to 180°C
  2. Add all the ingredients into a casserole dish including half of the cherry water from the jar of cherries
  3. Mix everything together well and cover with foil and bake for 40mins until the liquid is reduced.
  4. Set aside to cool.
  5. Place the pastry on a well-floured surface or on baking parchment and cut circles using a cookie cutter (around 9cm is standard mince pie size)
  6. You have enough pastry and mincemeat for around 18 pies so you will need two 12 hole tins. Place the remaining pastry aside.
  7. Put a heaped spoon of mincemeat on top of the pastry in each hole and place in the fridge for 15mins to firm.
  8. Heat the oven to 180°C. Using a 8cm cookie cutter to cut out the lids of the mincepies. Use your fingers to seal the tops and the bases then brush the top with soya milk or flaxseed egg.
  9. Bake for 30 minutes until golden.
  10. Top with icing sugar to serve.

 

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