A delicious mince pie recipe that everyone can enjoy this Christmas. Serve warm after dinner or enjoy as the perfect afternoon treat.
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:
- Tip the flour, caster sugar and stork baking cubes into a food processor and whiz until it resembles breadcrumbs.
- Add iced-cold water 1tbsp at a time until the pastry comes together.
- Knead the dough into a ball, flatten and wrap in cling film, chill until needed.
For the filling:
- Simply pop all the ingredients into a large saucepan over a medium heat.
- Cook until the sugar has dissolved and most of the liquid has evaporated.
- Leave to cool.
- 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.
- Using a 9cm cookie cutter line each of the cupcake holes with a disk of pastry, gently pressing into the moulds.
- Add a generous spoonful of the mincemeat. Chill in the fridge for 10 minutes.
- 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.
- 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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