Vegan Mince Pies

Let the Christmas baking begin! It’s my absolute favourite time of year, so please excuse me if I get a little overexcited with the Christmas bakes this season.

Growing up, the first mince pies hitting the oven always signalled the start of the festive season in our house, so it only feels right my first Christmas recipe on this blog is mince pies! This recipe comes courtesy of my mum (I’ve just made it vegan – she’s the real star) and it is, quite simply, perfection.

The pastry is just buttery, sweet and crumbles in just the right way. I don’t know what I mean by “crumbles in just the right way”, but let’s just say, these mince pies take me to my happy place.

I know mince pies often divide people (craziness!) – if that’s true for you or some other weird person in your family, this pastry is equally delicious loaded up with some jam. If you do not like jam. I’m sorry. There’s no helping you.

A lady never discloses how many pies she’s eaten this year… although the above picture is probably a good indication.  But really, who cares? Because, to quote the always relevant Noddy Holder…

“It’s Christmassssssssssss!”

Vegan Mince Pies

Makes 18 pies

Ingredients:

500g Self-Raising Flour
175g Vegan Butter, softened
75g Vegetable Shortening, softened (I used Cookeen)
100g Sugar
1/3 Cup of Water
500g Fruit Mincemeat
3 tbsp Plant Milk
1 tsp Maple Syrup

Method:

1. Preheat oven to 200 degrees celsius and lightly grease a mince pie tin
2. In a large mixing bowl, rub the butter into the flour using your fingertips – when it resembles breadcrumbs, add the shortening and repeat.
3. Add sugar to the mixture and combine well using your fingertips.
4. Add the water to the mix and bring together with your hands until it forms a ball of dough. Ideally the mixture should leave the bowl clean – no crumbs or stickiness. Add extra water if your mix is too crumbly.
5. Thinly roll out the pastry on a lightly floured work surface (about 1 cm thick) and use a pastry cutter to cut 18 rounds from your pastry to line the tin.
6. Cut another 18 rounds with a slightly smaller pastry cutter to make the lids.
7. Place the larger rounds in your mince pie tin, fill generously – I usually try to get 1 very heaped teaspoon of mixture – then seal with your smaller pastry lid. Repeat until all pies are filled and sealed.
8. Combine the milk and maple syrup to create a glaze, then brush lightly over the pastry lids.
9. Place in the oven and bake for 15-20 minutes, or until golden.

Ready for pinning!