Mince pies are a staple for the festive season.
While the baked goods are usually widely available in every supermarket from as early as October, there’s nothing the can quite compare to making them yourself at home.
Of course, for those with dietary restrictions, mince pies aren’t exactly the most friendly of sweet treats, given that they typically contain dairy and eggs.
However, there are countless vegan variations you can make that are free from the aforementioned ingredients but definitely do not compromise on flavour.
Here, vegan bloggers Shadiya and Elliot of Plants, My Wife & I, share their recipe for plant-based mince pies.
55g Margarine, cubed
55g Vegetable lard, cubed
220g Self raising flour
Jar of mincemeat
2 tbsp maple syrup
2 tbsp unsweetened almond milk
Preheat the oven to 175C
Add the flour, lard and margarine to a bowl. Use the rub in method to combine the fats and the flour until it resembles fine breadcrumbs.
Using the back, blunt edge of a knife, gradually add water and mix. We used 4 tbsp, but you may not need as much as this to form a dough.
Gently knead the dough slightly to bring it together. Roll out on a lightly floured surface to 3mm thick.
Using a circular cutter, cut out the bottoms of your mince pies & place them into a greased bun tin.
Fill the bases with 1tbsp of mincemeat.Cut out lids using a slightly smaller circular cutter or star shape. Make 2 fork holes in the middle and wet the edges with water. Place on top of the mincemeat.
Mix the maple syrup and almond milk and brush over the pastry lids.
Bake for 20 minutes.
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