Vegan Mince Pies

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 😊

vegan mince pies! by itsaplantbasedlife.com

Some rules:
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? 😇

Vegan Mince Pies

vegan mince pies! by itsaplantbasedlife.com Admittedly this recipe is a bit of a cheat because it uses ready-made mince meat. I suppose it is more a short-crust pastry recipe than anything, so use it for any kind of pie with any filling e.g. apple, berry compote pie etc. You can make your shortcrust pastry ahead of time and just leave in fridge till you want to bake!  The liquids used in the pastry MUST be cold, otherwise your pastry will not end up ‘short’

Ingredients

Shortcrust Pastry

  • 200 g All Purpose Flour - 200γρ αλεύρι
  • 100 g coconut oil, solid, from the fridge - 100γρ λάδι καρύδας, από το ψυγείο
  • 15 g icing sugar - 15γρ ζάχαρη άχνη
  • 1 1/2 tbsp. cold brandy - 1.5κ.γ. κονιάκ, κρύο
  • 5 tbsp. ice cold water - 5κγ. πολύ κρύο νερό

Filling

  • ready made fruit mince-meat - έτοιμο αγγλικό μίνς μίτ
  • some plant-based milk for brushing - λίγο φυτικό γάλα

Instructions

  1. Make your pastry: Place the flour, icing sugar & coocnut oil in a processor and blitz until it resembles fine breadcrumbs. Slowly add the liquid while the blade is running (on the lowest speed), until the pastry is coming together to form dough (add a little bit more COLD water if dry). Dont over-process (will toughen dough)
  2. Tip the dough onto a clean surface and form into a ball with your hands. Wrap in cling film and chill in the fridge for at least 30 mins. Place your jar of mince meat in there too
  3. After 30 minutes have passed, pre-heat your oven to 190C.
  4. Remove pastry from fridge and roll out with a rolling pin. Use a cookie cutter or the top of medium-wide glass to cut 10 rounds big enough to go in each hole and come up the sides of your muffin tin. Place 'bottoms' in muffin tin making sure the sides come up at least half way the hole.
  5. Fill your pastry bottom with a generous amount of mince-meat (i added about 2.5tsp). Brush the edges of the pastry with plant-based milk (this will help 'stick' the lid on).
  6. Re-roll your remaining pastry to make the 'lids'. You can make them full round ones or cut them into shapes (I didnt have a 'star' cookie cutter, just used a knife, hence why my stars look, em.. rustic!) Place the lids on pressing down slightly on the edges to conjoin it with the bottom pastry. Brush the tops lightly with plant-based milk. (If your kitchen is really warm, place your muffin tin in the freezer for 5-10 minutes)
  7. Place in oven for roughly 25 minutes. Keep an eye on them. They are ready when they are golden and crisp. Remove from the oven and allow to cool only for 5 minutes (if you leave them any longer they might get soggy or get stuck in tin). Prise them out of muffin tin gently using a pairing knife
  8. Cool on a wire rack. To Serve dust with icing sugar and serve alongside dairy-free cream or coconut cream
By | 2018-01-14T19:42:12+00:00 December 12th, 2017|Baking, Dessert & Sweet things, Sides & Snacks|0 Comments

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