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Star-Topped Vegan Mince Pies

A delicious mince pie recipe that everyone can enjoy this Christmas. Serve warm after dinner or enjoy as the perfect afternoon treat.

Serves: 12


For the mincemeat filling:

  • 200g pitted dates, roughly chopped
  • 20g glace cherries, roughly chopped
  • 50g sultanas
  • 25g dried cranberries
  • 25g walnuts, roughly chopped
  • 1 large Bramley apple, grated
  • Zest and juice of an orange
  • 100g dark brown sugar
  • 50ml brandy
  • Pinch of mixed spice

For the pastry:

  • 150g stork baking block, cut into cubes
  • 75g golden caster sugar
  • 250g plain flour
  • Ice-cold water

You will need a 12-hole cupcake tin.


For the pastry:

  1. Tip the flour, caster sugar and stork baking cubes into a food processor and whiz until it resembles breadcrumbs.
  2. Add iced-cold water 1tbsp at a time until the pastry comes together.
  3. Knead the dough into a ball, flatten and wrap in cling film, chill until needed.

For the filling:

  1. Simply pop all the ingredients into a large saucepan over a medium heat.
  2. Cook until the sugar has dissolved and most of the liquid has evaporated.
  3. Leave to cool.
  4. Take the pastry out of the fridge. Take half of the pastry, roll out on a floured surface to about the thickness of a pound coin.
  5. Using a 9cm cookie cutter line each of the cupcake holes with a disk of pastry, gently pressing into the moulds.
  6. Add a generous spoonful of the mincemeat. Chill in the fridge for 10 minutes.
  7. Meanwhile roll out a little more pastry. Using a star cutter (or any cutter you have) cut out 12 stars and place onto the mince pies.
  8. Brush the tops with a little vegan milk and cook for about 25-30 minutes. Leave to cool slightly before serving. Great served a warm.

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