You could make this recipe even easier and buy prepared rolled out vegan pastry but where is the fun in that?
Make sure the mincemeat you buy is vegan, some contain animal suet. If you would prefer to replace the vegan butter with coconut oil you can do so.
Ingredients:
225g plain flour
100g vegan butter (I personally like Flora’s Esencia available in Eroski)
1/2tsp vegan butter for greasing
1/8tsp table salt
10g icing or caster sugar
2tbsp water (or 1tbsp water and 1tbsp brandy)
200g vegan mincemeat
Method.
1. In a bowl mix the flour, salt, sugar and vegan butter together and rub in with your fingertips until it
looks like breadcrumbs
2. Add the water and mix until the dough is firm
3. Remove from the bowl and knead it on a floured surface
4. Wrap it in cling film and chill it in the fridge for 20 minutes
5. Grease you bun tray/silicone bun moulds with butter
6. Preheat your oven to 200degrees
7. When the 20 minutes is over, remove it from the cling film and start rolling it out over a flat floured
surface
8. Once you have the pastry rolled out start cutting the base shapes out, I used a glass for this. Use
whatever you want and this determines how big your mince pies will be and how many you will get from the
mixture. I got 12.
9. Fill, but not to the brim, the pastry with mincemeat
10. Cut out different shapes using other items such as a top of a small bottle, knife or just roll little
balls of pastry in your hands and place on top of the mincemeat
11. Bake in the oven at 200degrees for 15-20 minutes, until golden
12. Let them cool down before eating as the mincemeat can burn your mouth
13. Serve as is or with vegan crème fraiche or vegan ice-cream
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