* Percent Daily Values are based on a 2000 calorie diet.
Vegan boozy mince pies
Look for a vegan mince pie recipe? Try chef, author and YouTuber Gaz Oakley's boozy vegan treat – best served with a glass of mulled wine.
Prep Time12 hourshrs
Cook Time15 minutesmins
Total Time12 hourshrs15 minutesmins
Course: Snack
Cuisine: British
Servings: 12
Calories: 304kcal
Author: Gaz Oakley
Ingredients
For the pastry:
250gplain flour
125gicing sugar
125gvegan spread
2tbspalmond milk
Pinch of salt
Pinch of ground cinnamon
For the filling:
300gmixed dried fruit
2eating apples(such as Braeburn)grated
1orangejuice and zest
1/2lemonjuice and zest
120mlagave nectar
1tspallspice
60mlvegan-friendly brandy
Method
Thoroughly combine all the filling ingredients in a large mixing bowl. Cover the bowl and leave the mixture overnight, or for at least 12 hours, stirring every now and then, if possible. Spoon the mince pie filling into sterilised jars – it will keep for two months in the fridge.
Now make the pastry. Combine the flour, sugar, salt and cinnamon together in a mixing bowl. Add the vegan spread and rub into the dry ingredients with your fingers until the mix is a breadcrumb-like consistency. Pour in enough milk to bring the mixture together to form a ball of dough and pick up all the bits from the bowl. Give it a slight knead for two minutes, then wrap the dough in cling film and pop it into the freezer to chill for 25 minutes.
When you’re ready to make the mince pies, grease a non-stick bun tin and preheat the oven to 180°C. Sprinkle a little flour onto your work surface and roll out the pastry to around 3mm thick
Cut 12 circles of pastry to fit your bun tray, line the holes and pop a teaspoonful of pie filling mixture into each one. Cut out the tops for each one – in shapes if you wish – and place over the filling, pressing the edges gently to seal. Sprinkle over some caster sugar and bake for 12–15 minutes, or until golden.
Let the mince pies cool before serving or packaging up to give to friends and family.