Since it is nearly Christmas I thought I would share with you a recipe for vegan mince pies!
The pastry recipe is from the amazing "Vegan Pie in The Sky" by Isa Chandra Moskowitz and Terry Hope Romeo.

Let’s make MINCE PIES!

(ps..they’re vegan!)

You will need:

·         11/4 cups (7 oz/ 200g)  plain flour

·         1/4 teaspoon salt

·         1.5 tablespoon sugar

·         4 tablespoons (2oz/50g) cold dairy free margarine (recommend “Vitalite” or sunflower “Pure”)

·         4 tablespoons (2oz/50g) cold vegetable fat (ie Trex)

·         3 tablespoons ice water

·         1/2 tablespoon apple cider vinegar

·         1 jar readymade mincemeat

·         3 tbsp soya or almond milk

·         Icing sugar for dusting

·         Rolling pin or wine bottle for rolling out pastry, muffin tin, round pastry cutters, or a glass

To make your pastry: This is an all-purpose, flaky, roll-out pie crust, perfect for any pies. It's great for cutting shapes, or making lattices. Double the recipe and use it to make apple pie!

1. In a large mixing bowl, sift together the flour and salt. Mix in the sugar. Add half the margarine and vegetable fat by about half tablespoonfuls, and rub into the flour with your fingertips, until the flour appears pebbly. Add the remaining margarine and shortening, and rub in.
2. In a small bowl, mix together 2 tablespoons of ice water with the apple cider vinegar. Drizzle the water and vinegar mixture into the flour by the tablespoonful, gently mixing it after each addition. Knead the dough a few times, adding more water until it holds together. You may need only the 2 tablespoons, but add up to 1 more tablespoon if needed. 
3. Divide the dough in two, roll each half into a ball, then press them into disks and wrap each in cling film. Refrigerate for half an hour. (Refrigerate your rolling pin too!)

To assemble you pies:

Preheat oven to 200 C.

·         Dust a clean work surface and rolling pin with flour. Roll out one ball of pastry to about 1/8 inch thick.

·          Using a glass or pastry cutter cut out circles approx 3.5 inch wide, and press carefully into the muffin pan to make the base of your pies. 

·         Spoon 2 teaspoons of mincemeat into each pie.  Roll out the other ball of pastry to 1/8 inch thick. Use a star cutter (if you have one) or a smaller glass to cut out the lids of your pies.  Press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape (no need if using star shaped lids).  Brush each pie with a little soya or almond milk.

·         Bake in the preheated oven for 15-20 mins or until golden brown. Remove from the oven and allow to cool in the tin for 5 mins before moving to a cooling rack. 

·         When cooled sprinkle the tops with icing sugar.

·         They will keep well if placed in an airtight tin. If you like you can warm them in the oven before serving.