| Prep Time | 35 mins |
| Total Time | 1 hour 35 mins |
| Serves | Makes: 10 fruit mince pies |
Ingredients
Vegan Mincemeat
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
Method
Vegan Mincemeat
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Preheat the oven to 100 degrees Celsius. (roughly 210 degrees farenheit)
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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.
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Cook in the oven for one hour.
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Remove and allow to cool.
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Add the apple juice and chia seeds and stir really well.
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Transfer into storage container. Store in fridge for up to 2 weeks.
Vegan Pastry Dough
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Preheat oven to 180 degrees Celsius. (roughly 350 degrees farenheit)
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Add the flour, salt, coconut oil and sugar to a food processor and blend until it looks like breadcrumbs.
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Add the water slowly one tablespoon at a time until it starts to come together as a ball of dough.
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Bring the dough together and turn out onto a floured surface. Roll out to 2-3mm thick.
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Using a star cookie cutter, cut out 10 stars.
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Place on a lined baking tray. Add a good amount of fruit mince to each star.
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Bring the pastry scraps back together and roll out again to 2-3 mm thick.
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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.
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Cook for about 20 minutes until golden brown
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Leave to cool on a cooling rack. Enjoy.
