This is our vegan take on the classic mince pie! Packed with juicy sultanas and festive spices, these are the perfect treat!

Yields12 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 250 ml orange juice
 180 g sultanas
 100 g dates
 30 g peeled diced eating apples
 4 g all spice
 1 g ground cinnamon
 1 g ground ginger
 1 g ground clove
 2 sheets frozen shortcrust pastry (defrost pastry overnight in the fridge)

Directions
1

Preheat oven to 180 degrees Celsius

2

Add the orange juice to a pot on a high heat

3

Add the sugar to the juice and stir until it dissolves, bring to the boil, then reduce the heat to a simmer

4

Peel and chop the apples into small dice, chop the dates and add to the sugar mixture with the sultanas and spices

5

Simmer and stew down for about 20 minutes and allow to cool before filling your cases

6

Cut the pastry in circular shapes to fit your mince pie cases in the muffin tray (leaving a slight overhang to allow the pastry to shrink during cooking) and cut stars to go on top, you should get around 6 of each from the sheet of pastry

7

Line your mince pie cases with the pastry and gently fill with the fruit mixture, topping with the pastry stars, brush with a little alternative milk to help the pies go golden brown when baking

8

Bake for about 20 minutes and sprinkle with icing sugar to finish!

 

Ingredients

Ingredients
 250 ml orange juice
 180 g sultanas
 100 g dates
 30 g peeled diced eating apples
 4 g all spice
 1 g ground cinnamon
 1 g ground ginger
 1 g ground clove
 2 sheets frozen shortcrust pastry (defrost pastry overnight in the fridge)

Directions

Directions
1

Preheat oven to 180 degrees Celsius

2

Add the orange juice to a pot on a high heat

3

Add the sugar to the juice and stir until it dissolves, bring to the boil, then reduce the heat to a simmer

4

Peel and chop the apples into small dice, chop the dates and add to the sugar mixture with the sultanas and spices

5

Simmer and stew down for about 20 minutes and allow to cool before filling your cases

6

Cut the pastry in circular shapes to fit your mince pie cases in the muffin tray (leaving a slight overhang to allow the pastry to shrink during cooking) and cut stars to go on top, you should get around 6 of each from the sheet of pastry

7

Line your mince pie cases with the pastry and gently fill with the fruit mixture, topping with the pastry stars, brush with a little alternative milk to help the pies go golden brown when baking

8

Bake for about 20 minutes and sprinkle with icing sugar to finish!

Vegan Traditional Mince Pies

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