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Mince Pies

by Holly Jade from The Little Book of Vegan Bakes

A vegan take on a classic mince pie, this recipe substitutes the traditional butter and eggs with coconut oil to create a light, moreish Christmas treat.

From the book

Introduction

I love relaxing on the sofa at Christmas with a warm mince pie in hand watching a Harry Potter movie marathon. Molly Weasley sends Harry a dozen home-baked mince pies for Christmas one year – if they tasted half as good as these, then I’m sure Harry would have devoured them all in one sitting

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Ingredients

For the pastry cases:
200g (1⅔ cups) plain flour
80g (½ cup plus 1tbsp) coconut oil, melted, plus extra for greasing
4 tbsp maple syrup
For the filling:
Jar of vegan-friendly mincemeat
Icing sugar, for dusting

Essential kit

You will need: 2 cupcake tins.

Method

Preheat the oven to 180°C fan/200°C/400°F/gas mark 6. In a mixing bowl, combine the plain flour, melted coconut oil and maple syrup. Mix and bring together with your hands or a wooden spoon until a dough forms. If the dough is too sticky, add more flour – you want it to resemble pastry

Roll about 3 tablespoons of the dough between 2 sheets of greaseproof paper, until 2mm thick. Using mini cookie cutters or a sharp knife, cut out festive shapes for the tops of the mince pies and set aside.

Lightly grease 2 cupcake tins with coconut oil. Press 2 tablespoons of dough into each cupcake hole, moulding them up the sides to create a cup. Prick the bases with a fork and place in the oven to bake for 5 minutes.

Remove the tins from the oven. Fill each case with 2 tablespoons of mincemeat and top with a pastry shape. Return to the oven for a further 12–14 minutes, or until golden in colour. Place the tins on a cooling rack and allow the pies to cool in the tin before lifting them out.

Serve with a dusting of icing sugar. Store in a sealed container. These are best eaten within a few days of making.

Holly’s tip: As the cases contain coconut oil, the pies should slide out of the tin easily, but if not, run a knife around the edge of the holes, then lift them out.

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From the book: The Little Book of Vegan Bakes

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