Vegan Mince Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">280g plain flour</li><li class="ingredients-single-item">175g cold vegan butter, cubed (such as Naturli or Flora Plant)</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">1 tbsp cold water</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g vegan mincemeat (store-bought or homemade)</li><li class="ingredients-single-item">1 apple, peeled and finely diced</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">2 tbsp brandy or orange juice</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">Plant milk for brushing</li><li class="ingredients-single-item">2 tbsp icing sugar for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">12-hole muffin tin</li><li class="equipment-single-item">Pastry cutters (one 9cm round, one 7cm round or star-shaped)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry by placing the flour and salt in a large bowl. Add the cold cubed vegan butter and rub in with your fingertips until the mixture resembles breadcrumbs. The key to flaky pastry is keeping everything cold and handling the dough as little as possible, which prevents the fat from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the caster sugar, then add the cold water and vanilla extract. Bring the dough together with a knife initially, then use your hands to form a smooth ball. Be careful not to overwork the dough as this will develop the gluten and make your pastry tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Wrap the dough in reusable food wrap or place in an airtight container and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax and the fat to firm up again, ensuring your pastry will be beautifully short and crumbly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry is chilling, prepare your filling by combining the mincemeat, diced apple, orange zest, and brandy or orange juice in a bowl. The fresh apple adds texture and lightness to the rich mincemeat, while the citrus and brandy enhance the festive flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (180°C fan/400°F/Gas Mark 6). Lightly grease your 12-hole muffin tin with a small amount of vegan butter to ensure easy removal after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the chilled pastry from the refrigerator and roll out on a lightly floured surface to about 3mm thickness. Using the larger cutter, cut out 12 circles for the bases and press these gently into the muffin tin holes. The pastry should come slightly up the sides of each hole.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fill each pastry case with about 1-2 tablespoons of the mincemeat mixture, being careful not to overfill (leave about 5mm from the top) as the filling will bubble up during baking and could spill over.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Re-roll the remaining pastry and cut out 12 lids using the smaller cutter (either rounds or festive stars). Place these on top of the filled cases. If using round lids, press the edges gently with a fork to seal, and prick the tops with a fork to allow steam to escape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the tops of the pies with a little plant milk - this creates a lovely golden sheen during baking that mimics the effect of an egg wash in traditional recipes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 15-20 minutes until the pastry is golden brown and the filling is bubbling slightly. You'll know they're ready when you can see a slight caramelization around the edges of the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the mince pies to cool in the tin for 5 minutes (they'll be very hot!), then carefully transfer to a wire rack to cool completely. The short cooling time in the tin allows the pastry to set enough to be moved without breaking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once cooled, dust generously with icing sugar just before serving for that classic festive finish. These vegan mince pies will keep in an airtight container for up to 5 days, or can be frozen for up to 3 months. To refresh before serving, warm gently in the oven for 5 minutes at 160°C.</li></ol>