- For mincemeat
- 150g eating apples
- 100ml brandy
- 100g raisins
- 60g sultanas
- 60g currents
- 80g unrefined sugar
- ½ tsp cinnamon, ground
- ½ tsp mixed spice, ground
- ½ tsp mace, ground
- ½ tsp nutmeg, ground
- 25g almonds, blanched and halved
- For the crust
- 200g “00” doppio flour
- 90ml filtered water
- 20ml olive oil
- 35g oats
- In a large ceramic or wooden bowl place all the mince pie ingredients together – save for the almonds. Combine well and cover with a cloth. Leave overnight or a couple of days. Typically, you would place in sterilised jars with the cap on top to let the fruit ferment for about a month but if you are short on time I normally leave the mincemeat for a few days to the elements covered.
- When ready, make the crust by adding water and oil to the flour. Knead into a dough. Then add the oats and continue kneading. Place the dough covered and leave in the fridge for about 30 minutes.
- Pre-heat the oven to gas mark 180 degrees Celsius.
- Flour your surface before rolling the dough and shaping it for your tart tins. Fold the dough into the space.
- Mix the almonds into the mince pie mixture.
- Spoon the mince pie mixture into the tins.
- Bake in the oven for about 10 to 15 minutes until the crust turns into a light golden colour.
- Remove from heat and set to one side.
- Serve warm with some ice cream or vegan cream.
EthiVegan by Edward Daniel
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Edward Daniel | Vegan Chef