Viva!’s Mince Pies

Viva!'s Mince Pies

This is our wonderful mince pie recipe. We offer the choice of home-made pastry or ready-made. Jus Roll is vegan, as are most supermarket options, eg Aldi, Tesco, Sainsbury’s. Similarly, most mince meat is vegan – vegetarian/vegan suet is used instead of animal suet. Read the labels – the only thing that might make it not vegan is the addition of brandy (some types of brandy aren’t vegan).

Robertson’s mincemeat is vegan. As for own-brands, the Co-op labels their products clearly. When in doubt do a search for supermarket vegan lists: Tesco, Sainsbury’s, M &S, Waitrose and Aldi all have one. Ocado – enter ‘vegan’ then the item you want in the search box. Health food shops will also offer vegan mincemeat.

Should you wish to make home-made mincemeat , here is a link to Delia’s recipe. I haven’t tried it yet but I’d imagine it works well, as do most of her recipes! There will also be lots of other recipes out there, just do a web search.

Vegan brandy? If adding this to anything, check first. Barnivore is the go-to vegan booze site! However, Aldi’s is OK- Essential value range etc, and so is M &S’s Monnet Cognac. Tesco also sells various types that are vegan including their Everyday Value.

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Preparation time

Cook time

Cuisine

british

Meal

  • vegan-desserts

Ingredients

  • Makes 36 pies using small bun tins (6cm/21⁄2 inches across the top).
  • Makes fewer if you use larger bun tins, but you will need to use larger cookie cutters for linings and lids.

Pastry

  • 350g/12oz plain flour
  • 90g/3oz white vegetable fat eg Trex (NB WhiteFlora isn’t vegan)
  • 90g/3oz vegan margarine, eg Pure, Biona, Suma, Vitalite, Tesco Free From
  • Pinch salt
  • Cold water – 2-3 tbsp
  • OR 500g ready-made vegan plain pastry, defrosted and rolled out as Stage 6

Filling

  • 700g/11⁄2lb mincemeat
  • Soya or almond milk to glaze

Instructions

1. Make pastry in advance. Add the sieved flour, margarine, white fat, salt and water to a food processor. Give it a quick whizz – a couple of seconds.

2. Remove the lid and check the texture with cool fingers – run them under the cold tap before touching pastry. If it looks like it will form a ball of pastry easily, remove. If not, add 1 tbsp water and whizz again for a second or two. Remember, too much water makes pastry hard, so go easy!

3. Remove, form into a ball and place in plastic bag. Wrap up and put in the fridge for 20-30 mins.

4. Pre-heat oven to 200°C/400°F/Gas Mark 6.

5. Grease tins.

6. With cool hands, roll just over half of it to about 3mm/1⁄8 inch thick.

7. Use each half to make 36 large circles and 36 smaller, using the cookie cutters. You will need to gather up pastry scraps and re-roll to make them all.

8. Line each hole with the larger pastry rounds.

9. Fill each one with mincemeat – not too much, to just below the pastry edge.

10. Dampen each lid a little with cold water. Press them on top, sealing the edges.

11. Brush each one with a little soya milk. Using a knife or scissors, make 2 little snips on the top.

12. Bake in the oven for 20-25 mins until they are light golden brown.

13. Cool them and then sprinkle with sieved icing sugar.

14. Store in an airtight container – they can be re-warmed before serving.

Optional extras / notes

  • 1 hour

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