This is my first baking recipe for the Blogmas, and just my blog in general! I used this recipe to come to grasps with how to make mince pies, and I kinda just edited it a little to make it mine 🙂
– 100g currants
– 100g raisins
– 100g sultanas
– 50g cooking dates
– 1/2 tsp each ground ginger, freshly grated nutmeg, ground mixed spice
– 50g flaked almonds
– 750g wholewheat flour
– Pinch of salt
– 350g vegetable margarine
– 6 tbsp cold water
1. Make the mincemeat. Place all of the ingredients in bold into a mixing bowl. You have to mix by hand, with this step. Your hands may get sticky!! Preheat the oven to 200ºC or gas mark 6. Prepare the pie or muffin tin by greasing or flouring each hole, or alternatively use cupcake cases.
2. Now you need to set the mincemeat to the side and start to prepare the pastry. Sift the flour and salt into the other mixing bowl. Add the margarine and using your fingertips, gently and quickly rub the fat into the flour. I used Flora Dairy Free for this because that’s my personal favourite vegan butter. The mix is complete when it resembles bread crumbs.
3. Then, you add the water to combine all the other ingredients.
4. Remove the dough from the bowl and place on a floured surface. Roll the dough out fairly thinly. Cut 12cm circles and 10cm circles from the dough with round dough or biscuit (cookie) cutters.
5. Press a larger circle into the pie or muffin tin. Place a heaped teaspoon of mincemeat into the middle of the dough. Cover with a smaller circle. Repeat until all circles have been turned into mince pies.
6. Stab the fork in the middle of the pie to create steam escape holes. Then, put the mince pies in the preheated oven for around 10 minutes, or until the tops of the pies have gone a slightly golden brown colour.
7. Remove from the oven and allow to cool. Then serve!