No Christmas drinks party is complete without mince pies - but what if you or your guests are vegan? Do not fear! Here is your go-to vegan mince pie recipe to keep your friends full, festive and cheerful.
- 250g plain flour (or a GF alternative)
- 100g raw coconut oil
- 2 pinches of salt
- 80g caster sugar
- 8tbsp cold water
- 280g mincemeat
- a splash fo plant-based milk (any will do!)
- icing sugar for dusting.
- Before you start, place a 16-hole muffin tin in the fridge to chill
- Blend together the flour, salt, coconut oil and sugar in a food processor until it has a breadcrumb-like consistency
- Add the water 1 tbsp at a time until it starts to bind together around the blade. To avoid overworking the pastry, as soon as it starts to bind stop the blender. If the mixture has a dough-like consistency, it's good to go. If not, add a little more water
- Turn out the dough onto your counter dusted with flour, then evenly roll with a rolling pin until it's 2-3mm thick
- Using a cookie cutter or the lid of a jar, cut 16 circles that are big enough to cover a muffin hole and exceed the sides so it's poking out the top
- Spoon in a generous amount of mincemeat to each one so that it fills each pastry case
- Roll the remaining pastry scraps to 2-3mm again and cut out 16 more circles to make the lid of the pies and place on top of each pie
- Next, press down the edges of each pie to make sure the lid and base are stuck together. You might also wish to indent the edge of each lid with a fork to make a pattern
- Brush the top of each pie with the milk then place in the fridge until the oven is heated to 200°C, then place in the oven
- Bake for 20-23 mins until the pastry is golden brown and the mincemeat bubbling
- Remove from the oven and (wearing oven gloves) using a knife prise out each pie from the tin, then place on a cooling rack
- To serve, dust with icing sugar!