Mince Pies, Sometimes i love them, sometimes i don’t. One things for sure, during Christmas, guaranteed there is going to be someone at your table or in your home that loves them. And how proud are you gonna be that you’ll have them ready and on-hand in your kitchen! Oh and they’re vegan too 😁 Admittedly this recipe is a bit of a cheat because it uses ready-made mince meat. I wanted to write a recipe which didn’t take you a long time (and making your own mince-meat can be faffy) and also showed you how easy it is to make shortcrust pastry. I suppose this is more a short-crust pastry recipe than anything, but hey its Christmas so lets stuff some mince in there..! Yes it has sugar, but its christmas, and you’re probably not gonna have another mince pie for another 11.5 months, so relax 😊
1. The liquids used in the pastry MUST be cold – the colder the better – otherwise your pastry will not end up ‘short’
2. The coconut oil should not be in a liquid state. Now, if your flat is as cold as mine, this is not an issue. My coconut oil is basically a pot of ice. If however, you have a kitchen with a normal temperature, then you’ll need to place your coconut oil in the fridge before hand so that it solidifies.
You can make the shortcrust pastry a few days before hand and fill the pies whenever..! This pastry lasts in the fridge for a good few days.
You MUST serve the pies with some form of cream – they just feel naked without it!
Its a plantbased life, and isnt it just wonderful? 😇