Ingredients

Vegan Mince Pie Filling

300g of Mixed Dried Cake Fruit with Peel

2 Eating Apples – grated

Juice of 1 Orange

Juice of 1 Lemon

120ml of Maple Syrup or Vegan Honey (or Bovey Honey for non-Vegans)

1 tsp of Mixed Spice

60ml of Brandy

Vegan Pastry

250g Reclaim the Grain Population YQ White Wheat Flour

125g Icing Sugar

125g Vegan Spread

2 Tbsp of Minor Figures Oat Milk

Pinch of Pink Himalayan Salt

Pinch of Organic Ground Cinnamon

Method

1.Put all the filling ingredients in a large bowl, cover and leave the mixture overnight or for at least 12 hours. Any left-over mixture can be stored in a sterilised jar in the fridge for two months.

2.Once the filling has marinated and you are ready to make the mince pies, make the pastry. Preheat the oven to 180°C. Mix the flour, salt, sugar and cinnamon in a mixing bowl. Run in the vegan spread until you have a breadcrumb consistency.

3.Add enough of the two tablespoons of oat milk to bring the mixture together and form a ball of dough. Kneed for 2 minutes and then place in the fridge to chill for 25 minutes.

4.Roll the pastry out on a floured surface and cut out circles to fit your greased pie tin. Place in the tin and top with about a teaspoon of filling mixture. Cut another circle or shape and place on the filling.

5.Sprinkle with caster sugar and bake in the over for 12-15 minutes or until golden.