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’
- 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
- ready made fruit mince-meat - έτοιμο αγγλικό μίνς μίτ
- some plant-based milk for brushing - λίγο φυτικό γάλα
- 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)
- 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
- After 30 minutes have passed, pre-heat your oven to 190C.
- 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.
- 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).
- 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)
- 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
- Cool on a wire rack. To Serve dust with icing sugar and serve alongside dairy-free cream or coconut cream