Festive Mince Pies (with Mincemeat Filling)

Dairy-free Christmas…Never fear…With these delicious mince pies you will never miss the dairy.

Festive Mince Pies (with Mincemeat Filling)
  • Time 30 Mins
  • Feeds 12 People
  • Level Intermediate

Recipe Ingredients

100G PURE SPREAD
100G GRAM FLOUR (CHICKPEA FLOUR)
75G RICE FLOUR
75G POTATO FLOUR
5TBSP WATER
200G OF MINCEMEAT
ICING SUGAR TO DUST

MINCEMEAT
100G PURE SPREAD
900G BRAMLEY COOKING APPLES, PEELED, CORED AND DICED
JUICE AND GRATED RIND OF 2 ORANGES
JUICE AND GRATED RIND OF 1 LEMON
500G MIXED, DRIED FRUIT
175G DARK MUSCOVADO SUGAR
½ TSP GROUND CINNAMON
1 TSP GROUND GINGER
¼ TSP FRESHLY GRATED NUTMEG
300ML DRY CIDER
5 TBSP RUM OR BRANDY

Method

To make the mincemeat place the Pure spread and all the ingredients into a large heavy based pan and mix together. Slowly bring to the boil. Reduce the heat to a gentle simmer, cook uncovered for about 1 hour, stirring occasionally. When cooked the apple will have broken down and the fruit will be plump and glossy.

Preheat oven to 190°C/gas mark 5. Use the Pure spread straight from the fridge and rub into the flour. Add the water to bind together. The pastry may be sticky in texture. Place in cling film and refrigerate for 30 minutes.

Roll out between two sheets of cling film. Using a 75mm round cutter, cut 12 circles.

Grease bun tins with Pure spread and line with the pastry circles. Place a heaped teaspoon of mincemeat in each.

Bake for 15 minutes. Roll out the remaining pastry and cut into shapes (stars, holly leaves) for decoration. Bake flat on a separate tray greased with Pure spread. When cool, dust with icing sugar.