This is the way I like to make mince pies and I think they are delightful... the pastry is thick and cistrusy and homemade. The filling is shop-bought but jazzed up with some extra orange zest. I've added a lid to the top as I wanted each mouthful to have plenty of filling and pastry alike. If you would rather buy these or gift for a friend, then please do order from my shop here.
* makes 8 mince pies *
125 grams plain flour
a pinch of salt
40 grams caster sugar
5 tablespoons of cold water
zest of one orange
oat milk to brush the pastry
1 jar of mincemeat (I used Robertson's Mincemeat)
zest of one orange
Grease 8 holes in your cupcake/muffin tin with dairy-free spread liberally.
Rub together the flour, spread, salt, sugar and orange zest until it resembles fairly big breadcrumbs. Add the water slowly until your dough forms into a ball.
Let the pastry rest in cling film in the fridge while you prepare the mince meat.
Simply mix the zest of one orange with one jar of mincemeat in a bowl.
Roll out the pastry to 3mm thick. Use a pastry cutter (mine was 7.5cm in diameter) to cut out your bases.
Gently warm each circle up in the palm of your hand and stretch to fit the base of your cupcake tin.
Fill with 2 teaspoons of mince meat for each of your pies; it doesn't look like much but any more and it will spill out of the cases.
Then roll out more of your pastry to 3mm thick and use the fluted side of your pastry cutter to cut out 8 circle lids.
Gently press the lid down over the filled pie with your fingers. You can also add some oat milk/ dairy free milk to a saucer and wet your finger to gently seal the lid to the base.
Then take a fork and pierce the lid with it to allow steam to release during the oven. Finally, brush each pie with a little oat milk as your glaze.
Bake at 200 degrees celsius for 20 minutes or until golden brown. Transfer to a wire cooling rack to cool. Dust with icing sugar if you wish!