Mince pies
Nutrition Facts
each servingIngredients
all 19 types- For the pastry:
- 150g wholemeal flour
- 75ml rapeseed oil
- 50ml cool water
- For the filling:
- 150g vegetarian mincemeat
- 75g apple, grated and unpeeled
- 50g carrot, grated
- 1 tbsp sunflower seeds
- 1 heaped tsp mixed spice
- For the toppings:
- half apple, finely chopped
- half pear, finely chopped
- dash lemon juice
- 1 fresh fig, cut into small wedges
- 3 walnut halves
- 3 glacé cherries, halved
- 2 tsp toasted, flaked almonds
- grated orange zest
Directions
6 steps in totalPreheat the oven to 180°C/gas 4. Make the pastry by mixing all the ingredients together, then kneading a few times. Roll into a ball, cover with cling film and place in the fridge for 20 minutes.
Meanwhile, mix the mincemeat with the grated apple, carrot, sunflower seeds and mixed spice.
Roll out the pastry, cut into rounds and line a 12-cup shallow bun tin.
Add the mincemeat mixture to the pastry cases so they are three-quarters full, then bake in the oven for 15-20 minutes. Once cooked, remove from the oven and allow to cool on a rack.
Prepare the toppings (see ingredient list), squeezing lemon juice over the apple and pear to stop browning.
Just before serving, garnish the pies with a variety of the topping ingredients: wedge of fresh fig and a walnut: 1 tsp apple or pear, plus a cherry: a few flaked toasted almonds with orange zest, or any combination you like – use your imagination!
