|Posted by Tania Bird on December 18, 2016 at 3:10 AM|
After much success and several requests for my recipe - I thought I'd spread the love and share my secret recipe with you all! If you find the richness of standard mince pies and christmas pudding a bit too much you will love these light bit size mini mince pies- and the best thing is that by default they are vegan!- even without trying too hard!
Enjoy and let me know how it goes if you try them out!
Soak 1/2 cup mix of raisins in half cup of brandy at least 1-2 hrs (as long as poss).
3 Bramley Apples peeled and diced small
Another 2.5-3 cups mixed dried fruits- combo of whatever takes your fancy sultanas/cranberries/raisins/apricot/papaya/mango (diced as needed)
¾ cup candied dried fruit peel (lemon & orange) diced small (add dried cocunut if you are feeling adventurous!)
Zest and juice from 2 oranges and 2 lemons
1.5 cups Organic Cocunut oil (room temperature)
Spices- 2 tsp cinnamon, 1 tsp fresh grated nutmeg, 2 tsp mix spice (if you don’t have mixedspice just add 1tsp cinnamon, ½ teaspoon ginger and a few crushed cloves)
Mix all ingredients together and leave overnight to soak up together.
Cook on minimum heat for 30mins-40mins until really starting to look really jammy. Leave in the pot to cool for another hour if possible.
Drain the mix in a colander until dry enough to use as mince meat (and use the leftover juice for Mulled wine!! ☺ ). If you aren’t using it all for pies you can jar the mix and I reckon it will keep for up to 6 months. I think you can even freeze it but I’ve never tried.
If you find the taste of Christmas pudding/regular mince pies a bit strong here's the secret that makes my pies so much lighter and moorish- I add 200g of cream cheese (or soy based alternative) to the mix just before use-! it sounds weird but trust me its AMAZING!
Making the mince pies-
I use premade puff pastry dough that is margerine based (hence by default vegan although not even branded as such) but I have made my own in the past too!
Roll the dough out to about 3-5mm thick (not too thin or it will collapse) .
Use a glass to cut circles in the dough.
Pick up one circle and drop 1 -1.5 tsp mincemeat in the centre.
Place a second circle on top and pinch the edges together between your fingers and thumb, sealing the two cirles together rotating the pie as you go. Then go round a second time pinching into peaks and folding over to one side.
Lightly brush egg (or vegetable oil in you are vegan but note they wont look quite as shiny after baking) on each pie and pop in oven at 180C for 20 mins. (check occasionally as ovens vary).
Leave to cool for a few minutes before serving as the inside will be boiling.
Serve with icecream or just gobble them as they are!
Freeze the leftover pies (as if there will be any ;p) for up to 6months (if cream cheese added so 3 months).