Vegan Mince Pies
These delightful mince pies are a must-have for those with food allergies, offering a crisp, biscuity base that’s utterly delicious. Keep ingredients cool for perfect results. For an alternative filling, jam can be used instead of mincemeat to ensure it's nut-free. This recipe makes 18 pies, perfect for sharing.
Price per Serving
Instructions
- 1
Place the plain flour (170 g) (gluten-free) and vegan spread (85 g) (dairy-free sunflower) in a blender or food processor and pulse quickly until it looks like breadcrumbs.
- 2
Tip the mixture into a bowl and stir in the caster sugar (2 tbsp). Add cold water (1 tsp) as needed (between 1 tsp and 1 tbsp) and bring the pastry together with your hands into a ball. Use as little [cold water] as possible for a short texture.
- 3
Roll the pastry out on a flat surface, dusted with [extra plain flour] and cut into circles using a fluted 6cm (2.5 inch) cutter.
- 4
Lift the pastry discs carefully with a slice and place them into a muffin tray, gently pushing down with your fingers. Pop them in the fridge to chill for 30 minutes.
- 5
Preheat the oven to 220°C/200ºC fan/425°F/gas mark 7. Bake the pastry cases in the oven for about 10 minutes until very lightly golden and sandy in texture.
- 6
Spoon a generous amount of [vegan mince] to fill the pastry case. You can leave them open or at this point pop a pastry lid or star shape on top. Then put back in the oven for a few minutes until the [vegan mince] starts to gently bubble or the pastry lid is a light golden colour.
- 7
Remove the tray from the oven and transfer the mince pies to a wire rack, allowing them to cool fully before serving.
Nutrition Facts
Per portion
Macronutrients
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