Viva!’s Mince Pies
This is our wonderful mince pie recipe – enjoy making your own pastry or take the cheatin’ option using a ready-made!
- 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.
- 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
- 700g/1½ lb vegan mincemeat
- Soya or almond milk to glaze
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.
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