|Prep Time||35 mins|
|Total Time||1 hr 35 mins|
150g (1 cup) raisins
70g (½ cup) dried cranberries
80g (½ cup) dried cherries
80g (½ cup) currants
40g (¼ cup) dried figs, chopped
70g (½ cup) flaked almonds
1 lemon, zest and juice
1 orange, zest and juice
1/2 large apple grated
75g (½ cup) coconut sugar
1 tsp ground all spice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp rosemary, finely chopped
1 tbsp The Chia Co. chia seeds
185ml (3/4 cup) unsweetened apple juice
Vegan Mince Pies
250g (1½ cups) plain flour
100g (½ cup) coconut oil, chilled
1/2 tsp salt
80g (⅓ cup) caster sugar
7-10 tbsp cold water
150g (⅔ cup) mincemeat
icing sugar, for dusting
Preheat the oven to 100°C.
Mix all ingredients except the apple juice and chia seeds in a large ovenproof 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 Mince Pies
Preheat oven to 180°C.
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 with your hands 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 mincemeat. Seal edges with a fork and brush the top of each pie with plant-based milk.
Cook for about 20 minutes until golden brown.
Let cool on a cooling rack. Dust with icing sugar.