Too soon for Mince Pies in November? We certainly don’t think so! As a patient once said to me; “life’s to short not to celebrate Christmas early” and I’ve fully embraced it ever since! These gorgeous little mince pies are made with a spelt flour pastry and a wonderfully festive spiced fruit filling.
Mince PiesPrint This
- FOR THE PASTRY
- 2 cups spelt flour
- 1/2 cup (125ml) plant based milk
- 110g Vegan Butter
- 4 tbsp maple syrup
- Pinch salt
- FOR THE FILLING
- 2 large apples (roughly 300g)
- 1 orange, zested & juiced
- 200g sultanas/raisins/currants or a mix
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1 tsp olive oil
- 60g dark brown sugar
- Pinch of sea salt
Preheat the oven to 180C. Core & chop the apples into small chunks & place them into a large pan on a low heat. Add the orange zest & juice, along with the raisins, spices, olive oil & sugar & stir together, adding a splash of water if it starts to stick. Allow to simmer gently for 30 minutes.
Whilst your filling is cooking, start to make your pastry. Sieve the spelt flour in a large bowl, adding the butter in bit by bit, until it forms a crumbly texture. Add the milk, maple syrup & pinch of salt & mix well until a dough forms.
Lightly flour a work surface and roll out your dough until it’s about 1cm thick. Cut the pastry using round cutters & stars for the top. Lightly grease a muffin tray & then lay your pastry in each one, spooning in the meat & topping with the stars.
Bake for 20 minutes, until golden. Dust with a little icing sugar to serve.