How’s the Christmas preparations going? Time is whizzing by and it feels there are not enough hours in the day to get everything done. So with that in mind, here’s a cheats guide to super yummy mince pies. I LOVE mince pies, like, REALLY love them. The problem is, it’s hard to find vegan friendly ones in supermarkets, so I usually end up having to make my own. These ones use pre-made pastry for speed and ease. I knocked them up for a little Mince Pies and Mulled Wine party my friend Lillith throws each year (she’s the hostess with the mostest). I found a bag of choc chips in the baking cupboard when I was pulling together the ingredients and I thought, let’s chuck them in the mince and see how they turn out. Well, they turned out GREAT and they didn’t last very long at the party. If you are feeling extra pushed for time or just kind of lazy, you could just use your jar of mince straight up but I like to give mine a little extra oomf. Here’s what you do…
*1 pack of jus-roll short crust pastry (or the pre-rolled one if you are super lazy)
*1 jar of mincemeat (no, not the animal variety, gross! these are meant to be vegan!)
*Zest and juice of 1/2 an orange
*a handful of almond slivers
*50g of dark choc chips
*2 table spoons of whisky
*vegan spread for greasing the pan
*1 table spoon of non-dairy milk for brushing the top of the pies
A 12 hole muffin tray, off-set spatula, medium mixing bowl, grater or zester, juicer, pastry brush, mixing spoon, rolling pin, flour for rolling, measuring spoons, large round cookie cutter, star shaped cookie cutter.
Pre-heat oven to 200’c (180’c for fan assisted ovens). Grease the muffin pan and set aside.
What You Do:
2) Roll out the pastry block onto a lightly floured surface to the thickness of about 0.5cm or a little thinner. Using a round cookie cutter big enough to line your muffin wells, cut out 12 discs (I used a mug because I couldn’t find my cookie cutters).
5) Spoon in about 1 1/2 tea spoons of mince mixture into each prepared muffin well. Gently place a star (or whatever shape you’re using) on top of each pie and brush lightly with a little of the non-dairy milk.
6) Bake in the middle shelf of your oven for 15-20 minutes until lightly golden.
7) Remove from the oven and allow to cool slightly (but not completely) before transferring to a wire cooling rack. Please don’t eat these straight out of the oven as they will be really bloody hot! You’ve been warned (you’re still going to do though, aren’t you? Thought so).
8) Serve! I suggest a bit of custard, ice-cream or vegan brandy butter/cointreau cream. My camera batteries died before I got a photo of these pies all laid out ready to serve. They looked pretty all stacked up on the plate. Never mind!
There you have it. These babies will not last long. Warm gently in the oven before serving and all the chocolate chips will start to melt slightly. The way the flavours all meld is amazing, my mouth is watering just thinking about them. I hope you enjoy making and eating these pies as much as I did. That’s all for today and as always, thank you kindly for reading!