Vegan Mince Pies
- For the pastry cases:
- 200g (1⅔ cups) plain flour
- 80g (½ cup plus 1tbsp) coconut oil, melted, plus extra for greasing
- 4 tbsp maple syrup
- For the filling:
- Jar of vegan-friendly mincemeat
- Icing sugar, for dusting
- Essential kit
- You will need: 2 cupcake tins.
Preheat the oven to 180°C fan/200°C/400°F/gas mark 6. In a mixing bowl, combine the plain flour, melted coconut oil and maple syrup. Mix and bring together with your hands or a wooden spoon until a dough forms. If the dough is too sticky, add more flour – you want it to resemble pastry
Roll about 3 tablespoons of the dough between 2 sheets of greaseproof paper, until 2mm thick. Using mini cookie cutters or a sharp knife, cut out festive shapes for the tops of the mince pies and set aside.
Lightly grease 2 cupcake tins with coconut oil. Press 2 tablespoons of dough into each cupcake hole, moulding them up the sides to create a cup. Prick the bases with a fork and place in the oven to bake for 5 minutes.
Remove the tins from the oven. Fill each case with 2 tablespoons of mincemeat and top with a pastry shape. Return to the oven for a further 12–14 minutes, or until golden in colour. Place the tins on a cooling rack and allow the pies to cool in the tin before lifting them out.
Serve with a dusting of icing sugar. Store in a sealed container. These are best eaten within a few days of making.
Holly’s tip: As the cases contain coconut oil, the pies should slide out of the tin easily, but if not, run a knife around the edge of the holes, then lift them out.