Dairy Free Mince Pies | Pure Free From

Dairy Free Mince Pies

Simply scrumptious dairy free mince pies recipe!

Yields16 ServingsTotal Time55 minsDifficultyIntermediate

Ingredients

 600 g 1 LARGE JAR MINCEMEAT
 1 ZEST OF ORANGE
 1 APPLE (FINELY CHOPPED)
 1 ZEST OF LEMON
 LITTLE ICING SUGAR, FOR DUSTING.
FOR THE PASTRY:
 375 g PLAIN FLOUR
 125 g CASTER SUGAR, PLUS EXTRA FOR SPRINKLING
 2 1 LARGE EGG, PLUS 1 BEATEN EGG FOR GLAZING (OR VEGAN EGG REPLACEMENT AS PER PACK INSTRUCTIONS FOR 2 EGGS – E.G. 2 TEASPOONS OF ORGRAN NO EGG WITH 4 TABLESPOONS WATER)

Method

1

Place 375g plain flour and 260g Pure Sunflower in a bowl and rub together to a crumb consistency.

2

Add 125g caster sugar and 1 large beaten egg and mix together.

3

Tip out onto a lightly floured surface and fold until the pastry comes together. Be careful not to over mix. Wrap the pastry in cling film and chill for 10 minutes.

4

Scoop the large jar of mincemeat into a bowl and add 1 finely chopped apple and the orange and lemon zest.

5

Heat the oven to 220°C, 200°C fan, gas 7.

6

Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.

7

Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.

8

Bake the mince pies for 15-20 minutes until golden brown. Leave to cool before releasing them from the muffin trays and dust with a little more icing sugar before serving.