Mince pies are my favourite Christmas dessert. If you’ve never tried mince pies you’re definitely missing out!
The mince meat is the star of this dessert. So take your time for this step. And if you have the time, make the mince meat a couple weeks before you’re going to serve this dessert. This way the flavours can deepen over time. But if you don’t have the time that is also fine. The mince meat also tastes and smells amazing immediately after cooking.
Although the mince meat makes this dessert unique. The dough is also very important! You can knead the dough with your hands or use a food processor.
The secrets to a nice dough is to make sure the dough doesn’t get too warm. When the dough is warm it will become more sticky and soft. To make sure the dough has the right consistency I sliced the butter and put it in the fridge a couple hours before making the dessert.
I also put the dough 30 minutes in the fridge after kneading.
Before rolling the dough put some flour on your surface. Make sure you just ad a little flour because too much flour can make your dough dry.
Next you can use a cookie cutter or a glass to make a circle that’s a little larger than the holes in your cupcake pan.
Gently press the dough in the holes to make the cupcake shapes. And fill them with the mince meat.
For the top you can make some nice Christmas shapes with a cookie cutter or a knife like I did.
After approximately 30 minutes in the oven on 220° your mince pies will look golden brown. You can sprinkle them with some icing sugar and add some vegan whip-cream.
100ml Brown rum For the mince meat For the dough Making the mince pies Enjoy!
Grated zest from one orange
100g Brown sugar
30g Candied citrus peel
60g Vegan Butter
120g Sultana Raisins
One apple (diced)
1/2 tsp Cinnamon
1/4 tsp Cloves
1/4 tsp Nutmeg
200g Cold vegan butter sliced in cubes
30g White sugar
4 tbsp Ice water
Icing sugar and vegan whip-cream for garnish
100ml Brown rum
For the mince meat
For the dough
Making the mince pies