All my life I couldn’t eat mince pies. They always contained nuts or may contained nuts.
Last year, I decided to make my own so I didn’t miss out again, and this year I did it again.
This my first vegan mince pie and I am very happy about it!
The filling recipe was a cake recipe from the Great British Bake Off cake week, you can get the recipe here! The pastry recipe was from Wallflower kitchen - I doubled up the recipe, so there would be enough cases for the cake filling.

On the 11th day of Christmas my true love gave to me…

Vegan mince pies

Start the cake filling the night before you want to do the pies! I made a cake with the rest of the filling as well!

Pastry ingredients

• 500g plain flour

• 2tbsp corn starch

• 60g caster sugar

• pinch of salt

• 280g vegan butte

• 2 tbsp cold water (if it’s too dry)

Method

• Preheat oven to 180ºc.

• In a mixing bowl, add the flour & stir in the corn starch, sugar and a pinch of salt.

• Add the butter and rub it into the flour with your finger tips.

• Add a couple of tablespoons of cold water (if you need) until you have a firm dough that holds shape without crumbling.

• Form the pastry into balls and spread them into silicone cupcake moulds. and put some baking beads in the middle.

• Bakes them for 10/15 minutes, until the pastry is turning a light golden brown.

• Carefully remove from the oven and leave to cool for at least 5 mins and fill with the cake filling.

• Bake again for 20/30 minutes

• Take out of the oven and let cool completely.

• Enjoy! Keep in an air-tight container for up to 5 days.

Comment below if you will or have made this!