Name: Vegan Mince Pies with Homemade Mincemeat
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16
Cuisine: British
Ingredients: 15.63 g all purpose flour; 7.5 g vegan butter; 0.03 g salt; 5 g sugar; 6.25 ml ice cold water; 17.5 g homemade vegan mincemeat; 0.63 ml plant-based milk; 0.63 g granulated sugar

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Vegan Mince Pies with Homemade Mincemeat

Vegan Mince Pies with Homemade Mincemeat

Delicious vegan mince pies filled with homemade mincemeat, perfect for the festive season.

Source

Ingredients:

15.63
g
all purpose flour
7.5
g
vegan butter
0.03
g
salt
5
g
sugar
6.25
ml
ice cold water
17.5
g
homemade vegan mincemeat
0.63
ml
plant-based milk
0.63
g
granulated sugar

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Instructions:

Chill a shallow mince pie pan or muffin pan in the fridge.
Make the pastry by combining flour, salt, vegan butter, and sugar in a food processor until it resembles breadcrumbs.
Add ice cold water one tablespoon at a time until the dough starts to form. Do not overwork the dough.
Bring the dough together and roll out to 2-3mm thick.
Cut rounds to fit the pie pan and place them in the chilled pan.
Fill each pastry shell with homemade vegan mincemeat, almost to the top.
Roll out the remaining pastry to create lids, cutting them into shapes as desired.
Brush the edges of the pastry with plant-based milk before sealing the lids.
Brush the tops with plant-based milk and sprinkle with granulated sugar.
Refrigerate the pies while preheating the oven to 218°C.
Bake for 20-23 minutes until golden brown and the filling is bubbling.
Allow to cool for 10 minutes before removing from the pan.

Nutrition	Per Serving 53 g	Per 100g
Energy	162.1 kcal	305 kcal
Protein	1.9 g	3.6 g
Fibre	1.2 g	2.3 g
Salt	0 g	0.0 g
Sugar	9.3 g	17.5 g
Carbohydrates	24.7 g	46.5 g
Fat	6.4 g	12.1 g

Environmental	Per Serving 53 g	Per 100g
CO2	0.3 kg	0.6 kg
Water	0.3 l	0.6 l

15.63
g
all purpose flour
7.5
g
vegan butter
0.03
g
salt
5
g
sugar
6.25
ml
ice cold water
17.5
g
homemade vegan mincemeat
0.63
ml
plant-based milk
0.63
g
granulated sugar

Chill a shallow mince pie pan or muffin pan in the fridge.

Make the pastry by combining flour, salt, vegan butter, and sugar in a food processor until it resembles breadcrumbs.

Add ice cold water one tablespoon at a time until the dough starts to form. Do not overwork the dough.

Bring the dough together and roll out to 2-3mm thick.

Cut rounds to fit the pie pan and place them in the chilled pan.

Fill each pastry shell with homemade vegan mincemeat, almost to the top.

Roll out the remaining pastry to create lids, cutting them into shapes as desired.

Brush the edges of the pastry with plant-based milk before sealing the lids.

Brush the tops with plant-based milk and sprinkle with granulated sugar.

Refrigerate the pies while preheating the oven to 218°C.

Bake for 20-23 minutes until golden brown and the filling is bubbling.

Allow to cool for 10 minutes before removing from the pan.