Mince pies (Englantilainen joululeivos)
A couple of years ago I posted a recipe for vegan mince meat. I made my annual batch a couple of weeks ago and now it is time to crack open the jar and make some mince pies! Vegan pastry is super simple to make and incredibly easy to use, the coconut oil giving the pies a flaky texture. I served mine with a vanilla spiced yoghurt, but vegan custard, or vanilla sauce works just as well. So why not give this english classic a try?
Vegan Mince Pies – makes 8 small pies or 5 big pies
For the pastry:
180g plain flour
100g coconut oil (it should be in a solid state) or vegan margarine
a pinch of salt
almond milk to brush before baking
vegan mincemeat – check out my recipe here
To make the pastry combine the flour and salt and add the coconut oil/ margarine. Quickly rub the oil/ margarine into the flour until you have fine breadcrumbs. Next, add a few teaspoons of ice cold water at a time , stirring in with a knife until your pastry begins to come together. You should then be able to use you hands to form the pastry into a ball. Cover with cling film and refrigerate for 20 -30 minutes.
Flour a surface and a rolling pin and roll out your pastry to around 3 mm thickness. Cut 7-8 cm rounds from your pastry and place half of them into a pie tin. Spoon a generous helping of vegan mincemeat on to each pie base and top with another pastry round. Crimp the edges of the pie to seal the filling inside. Using a sharp knife cut a small hole in the pie lid to allow steam to escape. Alternatively cut out a star, like I did, to top the mincemeat. Brush the pastry top with almond milk.
Bake in the oven at 200 degrees for 12 – 15 mins until golden