Rich Boozy Vegan Mince Pies

When you see words like ‘luxury’, ‘ultimate’, ‘best’ and ‘finest’ on a box of mince pies, the chances are they’re full of butter. The vegan mince pies are probably the less interesting looking ones further down the shelf.

Of course, there is nothing stopping vegan mince pies from being extravagant and luxurious. If you make your own, you can make them as special as you like.

So, these are not just any mince pies…they are classic, rich boozy mince pies that happen also to be vegan.

The mincemeat features all the traditional ingredients: bramley apple, vine fruits, citrus, spices, and alcohol. Both sherry and brandy are involved, because 125 ml brandy could be a bit overpowering (but you can always adjust the balance for a stronger flavour).

The shortcrust pastry, which is light and crumbly, is enriched with ground almonds and flavoured with orange zest.

The recipe will make a dozen mince pies around 8 cm in diameter, like those pictured. They will store or freeze well. Crisp them up in the oven for the best results if you’re not eating them right away.

rich boozy vegan mince pies…

ingredients

for the mincemeat

• 60 g bramley (or other) apple
• 80 g raisins (or a mix of raisins and sultanas)
• 40 g mixed candied peel
• 40 g currants
• 40 g glace cherries
• 50 g brown sugar
• zest of half an unwaxed lemon plus 1 tbsp juice
• zest of half an unwaxed orange
• 25 g coconut oil
• 15 g flaked almonds
• 1 tsp mixed spice
• 1 tsp cinnamon
• 50 ml sherry
• 75 ml brandy

for the pastry

• 60 g coconut oil (preferably the flavourless variety)
• 60 g soft vegan margarine
• 80 g icing (confectioner’s) sugar plus a little extra for dusting
• 30 g ground almonds
• 180 g plain white/unbleached flour
• zest of half an unwaxed orange plus 2 tbsp juice

method

1. You can make the mincemeat the same day as long as it has a couple of hours to cool, but ideally you should make it in advance and store it in a sealed container in the fridge for a day or two.
2. Core the bramley apple and chop fairly small (around 5 mm across).
3. Quarter the cherries, then add these to a pan with the chopped apple and all the other mincemeat ingredients except for the brandy. Bring to the boil and simmer gently until the apple is starting to break down.
4. Remove from the heat, stir through the brandy, and set aside to cool (it will be quite runny at this stage).
5. Set the oven to 180°C/360°F. You will need a suitable tin to make a dozen medium-sized mince pies and an 8 cm cutter (or similar-sized glass).
6. To make the pastry, first soften the coconut oil on a low setting in the microwave until it is very soft but not yet liquid.
7. Add the margarine and icing sugar to the coconut oil and beat with an electric hand whisk to create a soft, light buttercream.
8. Add the orange juice and beat a little further.
9. Stir in the ground almonds and orange zest and then sift in the flour.
10. Stir until it comes together as a soft pastry dough.
11. Transfer half of the dough to a well floured board, sprinkle the top with icing sugar and roll until it is thin enough for twelve 8 cm diameter disks. Cut the disks and transfer carefully to the baking tin, ensuring that the floured side is facing down. This is a soft dough, so you could use a cake slice or palette knife to lift the disks from the board to the tin without them breaking.
12. Press the disks gently into the tin before adding a spoonful of mincemeat to the centre of each. If you want an even shape, press the filling into shape with the back of the spoon. (Or leave them looking chaotic and home-made like the ones in the photos!)
13. Roll and cut the disks for the lids in the same way, cutting a little cross on the top if you like. Dampen the edges of the pastry case before placing the lid on and pressing very gently to seal.
14. Bake for 20 to 25 minutes, until they are turning golden brown.
15. Serve warm or cool. Before serving, dust the pies with icing sugar.

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