Boozy Mince Pies
Thank you so much for following me on my ’12 Days of Casual Christmas Canapés (and sweet treats)’ journey. Finally I’m here at day 12 and of course I had to end with the classic mince pie. I’ve been wanting to make my own mince pies for years and it’s one of those things I just never get round to doing – when they are so readily available why bother? But oh my, you can really taste the difference in these home made delights. Besides, the shop bought ones aren’t boozy are they? My lovely mum helped me with this recipe and to be honest we were chuffed with the end result! They were better than we’d dreamed; brandy soaked fruit in gorgeous crisp pastry to truly get us into the Christmas spirit.
Merry Christmas to all and to all a goodnight.
Vegan Mince Pies
Home made boozy mince pies anyone?
- 90 g coconut oil
- 150 g raisins
- 150 g currants or sultanas
- 150 g dried cranberries
- 100 g pitted dates chopped small
- 100 g mixed peel
- 1 orange, zest and juice
- 200 g brown sugar
- 1 ½ tsp mixed spice
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1/8 tsp ground cloves
- 200 ml brandy check it's vegan
- 1-2 rolls shorcrust pastry depending on how many you want to make!
- 1 tbsp plant based milk I used oat
Peel and core the apple and dice into small cubes. In a large bowl, mix together the apple and all of the dried fruit.
Melt the coconut oil in a medium sized saucepan and stir in the fruit mixture. Add in all of the spices, orange zest and juice, the sugar and 100ml of the brandy and simmer gently for 10 minutes. Pour the mixture into a large sterilised jar and pour over the last 100ml of brandy. Leave to marinade for a minimum of 8 hours, overnight if possible.
Pre-heat the oven to 180°c. Grease a cupcake tray with a little oil or vegan butter.
Roll out the pastry and using a cookie cutter, cut out 12 discs for the bottom of the pies. Gently press each disc into a cupcake hole. Fill each pie with the dried fruit mixture. Then, re-roll the remaining pastry and cut out 12 stars for the top. Place a star on top of each pie.
Brush each pie with a little oat milk and cook in the oven for 25-30 minutes until golden brown. To serve, sprinkle with a dusting of icing sugar and perhaps some vegan ice cream.