These tasty vegan mince pies have a flaky, buttery crust and are easy to make yourself. Why have shop-bought when homemade is so much more delicious.
- 150 g Plain flour all-purpose for my American friends
- 50 g Icing sugar or powdered sugar
- 75 g Vegan Butter
- Plant-based milk such as soya for brushing on before baking
- 250 g Mincemeat
Let's start off with the pastry:
First of all, add your plain flour and vegan butter to a large bowl then you'll need to rub together the flour and butter with your fingertips until it resembles breadcrumbs.
Add in 50g of the powdered sugar along with a pinch of salt. Now see if you can shape it into a ball. It should stick together nicely. It shouldn't be too wet if it is, add a little more flour. If it is a little too dry add water.
Wrap in cling film and place in the fridge for 30 minutes.
Now for the filling:
When it is ready, remove from the fridge and on a floured surface roll out until it is about a centimetre in thickness.
You want to cut out a disc slightly bigger than the mould or tin that you are cooking your mince pies in. I used mini flan tins but a cupcake tray would also work. Make sure the pastry is pushed down into any crevices or grooves in your case.
Add a tablespoon or 2 of the mincemeat. Careful not to overfill, it should be roughly half a centimetre from the top.
Cut thin strips of the pastry to create the lattice on top.
I placed three horizontally and three vertically.
Brush the tops with any plant-based milk.
- These can be stored in an airtight container for 3-4 days but don't refrigerate or freeze although the pastry can be made in advance and frozen or refrigerated until needed.
- To make these gluten free just substitute the flour with a gluten free alternative.
- I love to serve this with vegan double cream whipped or vegan vanilla ice-cream. Elmlea do a fantastic vegan double cream.
- I find these are ideal with a glass of vegan baileys or homemade hot chocolate.