The traditional accompaniment to a glass of mulled wine during the Christmas season.
For this recipe you will need 2 sizes of pastry cutters (wine glasses will do in an emergency), 2 tart trays, a pastry brush and a wire cooling rack.
Recipe: Mince Pies
Summary: Can’t have Christmas without mince pies! Here’s how to make them dairy-free!
Ingredients
- 1 quantity shortcrust pastry
- flour for dusting
- dairy-free spread for greasing tins
- 1 standard size jar mincemeat
- 1 egg, beaten
Instructions
- Pre-heat the oven to Gas Mark 5 / 190°C / 375°F
- When the pastry has rested in the fridge for at least 30 minutes, roll out on a floured surface to a thickness of about ¼” / 5mm.
- Cut out 12 circles of each size, gathering up the leftovers and re-rolling as necessary.
- Grease tins thoroughly and ease the 12 larger circles into the trays.
- Put about a teaspoon of mincemeat in each pie. Resist the temptation to over-fill the pies as you will regret it when they overflow and the sugary mincemeat burns onto the tin.
- Cover each pie with a small circle, pressing down gently.
- Brush with beaten egg. If you wish, you can sprinkle the pies with a little granulated sugar for a crunchy top.
- Bake for 15 – 20 minutes, or until the pies are golden brown.
- Remove from oven when cooked and allow to cool for a few minutes in the tin, before turning them out onto a cooling rack.
Preparation time (duration): 15minutes + 30 minutes chilling time
Cooking time (duration): 15 – 20 minutes
Diet type: dairy free
Number of servings (yield): 12
Meal type: snack
Microformatting by hRecipe.
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