- For mincemeat
- 1kg mixed fruit (mixture of dried raisins, sultanas, currents, cranberries and orange and lemon peel – use what you have here)
- 1 bottle of good brandy
- 1tsp mixed spice
- For the pastry
- 600g flour
- 280ml water
- 150g coconut oil, firm
- 150g olive oil
- pinch of salt
- flour for rolling
- Placed the mixed fruit in a large using a large sterlised jar. Drizzle in mixed spice Pour the brandy over and ensure that the fruit is covered in the alcohol. Give the jar a stir with a sterilised spoon. Seal and leave in a dark space for at least a week or when required.
- Place both oils in a mixer with the flour and salt. Combine and add the water. Once a dough has formed, remove and place in the fridge for a couple of hours.
- When ready to make the mince pies, preheat the oven to gas mark 180g Celsius. Line a tart tray with olive oil using a pastry brush.
- Take a chunk of the dough and pat into a ball. Roll the dough until thin. Use a 3-inch pastry cutter to shape circles.
- Place the cut pastry into the tart trays. Add a tablespoon full of the mincemeat on the base. Repeat.
- With the excess pastry shape into whatever shapes desired – I have a heart shaped pastry cutter that does me well. Place such shapes onto the meatmeat.
- Over the trays with aluminium foil and place in the oven for 10 minutes. Remove and leave to dry.
- Serve warm or cold.
EthiVegan by Edward Daniel
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