iiiIIIIIITTTTTT'S CHRIIIIITSSSMMAASSSSSSSS!! ♫ (...and the best thing about it is definitely the food)
Ingredients:
For the filling
• 150g mixed dried fruit, roughly chopped
• 1 unwaxed orange
• 60ml brandy or apple juice if prefferred
• 1 tsp lemon juice
• 1 tbsp soft brown sugar
• 1 tsp cinnamon
• 1/2 tsp mixed spice
• 1/4 tsp nutmeg
• 1 apple, peeled and grated
Or use your favourite shop bought mince pie fillings, lots of these are 'accidentally vegan' anyway (but never quite as good as homemade)
For the pastry
• 400g flour
• 200g dairy-free spread
• 20g icing sugar
• 50-100ml non-dairy milk, for brushing
Method:
1. Weigh all mincemeat ingredients into a large saucepan and mix all together. Heat for 35-40 mins until sugar has melted and liquid has reduced slightly - mix will thicken further on cooling so be sure not to over-reduce!
2. Combine coconut oil and flour in a mixer until resembles bread crumbs. Add sugar and pulse to combine. Add a little ice-cold water until pastry is just coming together. Tip onto a clean surface and pat into a dish shape. Wrap in clingfilm and chill for 30 mins.
3. Take out the fridge and cut off 1/3 to save for the topping. Roll out the rest to thickness of 0.5cm and use a cutter to cut out the bases. The mix should provide ~18 bases.
4. Spoon in mincemeat and leave in the fridge while cutting the tops from the remaining 1/3 of pastry with a star cutter. Brush tops with a little milk.
5. Bake at 180c for 30 mins until the pastry is crisp and the tops are golden. Cool a little, then dust with a little icing sugar to serve.
Enjoy!