LW's Vegetarian Mince Pies
Description
This recipe makes a light,sweet, fruity mince pie with no suet or additional sugar - the mix will keep in the fridge for up to a week.
Ingredients
At a glance
Cuisine
Cooking Method
Type
Main Ingredient
Preparation Time
Cooking Time
Budget
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Makes
36 pies (you'll need more pastry though!
- 125g currants
- 125g raisins
- 125g sultanas
- 50g candied peel, chopped
- OR: 500g mixed fruit (with peel)
- 50g unsweetened cooking dates, chopped (optional)
- 50g natural glace cherries, sliced
- 50g flaked almonds
- half a tsp each ground ginger, grated nutmeg and cinnamon or mixed spice (I use a little more!),
- 1 ripe banana, mashed
- 4 tbsp brandy, whisky or rum
- 375g shortcrust pastry (or pastry made from 250g flour and 125g fat)
Method/steps
- Mix all the ingredients except the pastry in a large bowl.
- Thinly roll out the pastry, cut out rounds to fit your pie tins.
- Fill each with a good spoonful of mincemeat, cover with a smaller pastry disc, (or cut star shapes) ,and prick.
- Preheat the oven to 220C/425F/gas mark 7
- Bake the pies for about 10 minutes.
- Eat warm, sprinkled with icing sugar if liked.
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