|Prep Time||35 mins|
|Total Time||1 hour 35 mins|
|Serves||Makes: 10 fruit mince pies|
1 cup (150g) raisins
1/2 cup (70g) dried cranberries
½ cup (80g) dried cherries
1/2 cup (80g) currants
1/4 cup (40g) dried figs, chopped
1/2 cup (70g) slivered almonds
1 lemons zest and juice
1 oranges zest and juice
1/2 large apple grated
½ (75g) cup coconut sugar
1 teaspoons ground all spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoons rosemary chopped fine
1 tablespoon The Chia Co. chia seeds
3/4 cups (185mls) unsweetened apple juice
Vegan Mince Pie Pastry
1½ cups (250g) all purpose flour
½ cup (100g) coconut oil, chilled
½ teaspoon salt
⅓ (80g) cup sugar
7-10 tablespoons water, chilled
2/3 cup (150g) mincemeat ,
natural powdered sugar, for dusting
Preheat the oven to 100 degrees Celsius.
Mix all ingredients except the apple juice and chia seeds in a large oven proof dish. Cover tightly with tin foil and place in the oven.
Cook in the oven for one hour.
Remove and allow to cool.
Add the apple juice and chia seeds and stir really well.
Transfer into storage container. Store in fridge for up to 2 weeks.
Vegan Pastry Dough
Preheat oven to 180 degrees Celsius.
Add the flour, salt, coconut oil and sugar to a food processor and blend until it looks like breadcrumbs.
Add the water slowly one tablespoon at a time until it starts to come together as a ball of dough.
Bring the dough together and turn out onto a floured surface. Roll out to 2-3mm thick.
Using a star cookie cutter, cut out 10 stars.
Place on a lined baking tray. Add a good amount of fruit mince to each star.
Bring the pastry scraps back together and roll out again to 2-3 mm thick.
Cut out 10 star lids and place on top of fruit mince. Seal edges with a fork and brush the top of each pie with plant-based milk.
Cook for about 20 minutes until golden brown
Leave to cool on a cooling rack. Enjoy.