The Perfect Fruity and Spiced Vegan Bite Size Mince Pie Recipe

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I am so proud of myself. #noshame! I made mince pies (vegan, of course) for the first time and they taste like melted Christmas, aka amazing! The great thing about mince pies, you can deffo eat them anytime from mid-November until at least January 12th, so here’s my magic recipe.

Ingredients

For the pastry
*400g cups all-purpose flour
* 100g coconut oil
* 100g margarine
* 20g cane sugar
* Almond milk
For the filling
* 75g raisins
* 25g dried cherries
* 25g dried cranberries
* 25g sultanas
* 5 pieces of candied ginger (grated)
* Zest of 1/2 orange
* 2tsp allspice
* 1tbsp molasses
* 30g cane sugar
* 50ml water

Instructions

• Add all the ‘filling ingredients’ to a pan on medium heat. Stir occasionally and cook until mixture is dark and sticky. Set aside to cool.
• Mix all dry ‘pastry ingredients’ until they turn into a bread crumb-like consistency. Slowly add milk until mixture forms a slightly sticky dough. Refrigerate for 20–40 minutes.
• Flour a flat surface well and take 2/3 of chilled dough for rolling. Split this into 5 equal-ish lumps. Roll out to 1/2 inch thickness and use a cookie cutter to cut.
• Place the cut dough in a cupcake tray, pressing in the middle to form a little dough bowl.
• Fill bases with chilled filling and place in the fridge. Take final 1/3 of dough and roll out 1/2 inch thickness. Use a small cookie cutter to cut circles. Remove pies from the fridge and place smaller circles on top of filled bases, gently pinching edges together. Brush with a little almond milk.
• Place tray of pies in the oven at 180c for 35 minutes. Remove and dust with icing sugar.

Originally published at https://lwpb.net on November 6, 2019.