Mince pies are one of my favourite indulgencies at Christmas and my first mince pie of the season is something I look forward to.
I make my mincemeat too, it gives me the chance to pack in the flavours that I love as I am the only person in my immediate family that like them. My dad was a chef and his pastry was so light, so many Christmas memories were centred around the mince pie. Whether it was making them or the way I eat them. They have to be warm, the lid lifted, cream added, lid replaced and eaten.
When I became coeliac it took me quite a while to come up with a sweet pastry recipe and I certainly had a lot of fails. It had to be short and buttery. Becoming vegan did not add too many problems. Once I achieved the buttery crumbly texture I wanted, I was over the moon.
There is some wonderful shop-bought mincemeat out there that are both gluten-free and vegan, plus you can always add to them. Whether that means some cranberries or a drop of alcohol. One of my favourites is the one from Costa, when purchased with a mug of oat hot chocolate is a delight on a wintery day.
Every year I say that I will only make a dozen, this ends up being about 4 dozen. They are always welcomed by others though.
If you are vegan and need to use an egg replace there are a few options. In this recipe, I have opted for Crackd liquid. You could also use a fax egg. This is made by mixing 1 tbsp of ground flaxseeds with 3 tbsp of hot water. Once mixed you leave to one side to thicken for 5 minutes. This is by far the least expensive option.
- Makes 12-14
- Preparation Time 40 Minutes
- Baking Time 20 Minutes
Vegan, vegetarian, gluten-free, dairy-free and egg-free
- 250 g of a good quality gluten-free plain flour
- 50g ground almonds
- 1/4 tsp xanthan gum
- 62g caster sugar
- 150g dairy-free butter
- 60 ml of Crackd vegan egg replacer or 1 egg if you are not vegan
- 250 g Mincemeat
- Icing sugar
- In a large bowl sift the plain flour and xanthan gum. Then add the ground almonds and the butter. Then with the tips of your fingers or a pastry cutter, blend the butter into the dry ingredients until it resembles coarse breadcrumbs.
- Mix in the sugar and then add the egg replacer or egg. Using a round edge knife or the tips of your fingers gather it together to form a ball. Do not overwork the dough. Place the dough in the fridge for 20 minutes.
- Preheat the oven to 200 C and spray a 12 hole muffin tin with oil.
- Divide the dough into 2 pieces, the larger being for the cases. Place the rested dough on a piece of baking parchment dusted with flour and lightly dust the rolling pin. Gently roll out the dough and using a large pastry cutter cut out 12 cases, you may need to re-roll.
- Press into the tins and fill almost to the top with the mincemeat.
- Using the last piece of dough roll out and using a smaller cutter (I used a star cutter) cut 12 tops and place them on the mincemeat.
- Sprinkle with a little caster sugar and place in the oven until golden brown, approximately 20 minutes.
- Once cool if not freezing dust with icing sugar and place in an airtight tin. They will keep for a week in a Tupperware box or freeze well for up to 5 months in an airtight freezer bag.
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- Blueberry and lemon Muffins
If you decide to give this recipe a try, please tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments.