Vegan Mince Pies
Vegan Mince PiesServes: 10 mince pies Prep Time: 1 HOUR + SOAKING TIME Cooking Time: 10 MINUTES
We all know (and most of us love) the ultimate Christmas treat, mince pies! We have a wonderful mince pie recipe already on the blog, which you can find here. This year we wanted to created a vegan version for all of you out there that fancy a plant based version. The pastry is flaky… the filling is sweet and delicious. All together it is the perfect festive treat!
1 1/2 cups Pureharvest Organic Unbleached Flour
1/4 cup (50g) coconut oil, cold
2 Tbsp Pureharvest Rice Malt Syrup
2 Tbsp Pureharvest Coco Quench , cold
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp cinnamon
1 1/2 cups mixed dried fruit (we used sultanas, apricots, raisins and currants)
1 large orange, zest and juice
1 tsp cinnamon
1 tsp ground ginger
1 tsp mixed spice
For the fruit mince filling
Chop up any big pieces of dried fruit, such as the apricot. Place all the chopped fruit, orange zest and orange juice into a bowl, cover and place in the fridge to soak overnight.
Once soaked, place in a food processor, add the spices and process into a course puree. Spoon the spicy fruit puree into a bowl and set aside, while you make the pastry.
For the pastry
Place the flours and spices into a food processor and blitz to combine. Add the cold coconut oil and pulse to form a bread crumb consistency (coconut oil should be evenly distributed)
Add the rice malt syrup and milk and blitz again to form a dough (you might need to use your hands a bit here to bring the mixture together).
Wrap the dough in cling film and allow to rest in the fridge for 10-15 minutes.
Preheat the oven to 180°C. Once the dough has rested, place between two pieces of baking paper and roll out to 5mm thickness.
Take 3/4 of the dough and using a cookie cutter, cut out disks that are slightly wider than each individual tart mould or muffin cases you are going to be using (we used a small sized muffin tin).
Place the disks of pastry into the oiled tart cases/muffin tins and press down with your fingers to press into shape. Spoon the fruit mixture into each case. With the remaining dough, cut out small star shapes to place on top of the individual tarts.
Bake in the oven for about 10 - 15 minutes or until golden brown. Remove from oven, and allow to partially cool in the tin before allowing to cool completely on a wire wrack.
The tarts will last up to a week in an air-tight container.