Vegan Mince Pies with a Rich Home-made Filling

Instructions – Filling

1. Add whiskey, orange juice, grated apple and sultanas to a pot. Let soak for about 10-15 minutes.
2. Add the pot to the stove and turn on the heat on the plate.
3. Add walnuts, sugar, cranberries, cinnamon, ginger and clove. Once the filling start to boil, lower the heat and let the filling simmer on low heat for 20-30 minutes, stir occasionally.
4. Once the fruit and berries have merged, add the vegan butter and let it melt out with the filling. Let cook together for another 5-10 minutes on very low heat.
5. Once the filling is ready you can store it in a sterilized jar in the fridge – if it’s not used straight away.

1. Mix flour, sugar, cinnamon and almond flour in a large bowl.
2. Slice up the vegan butter into cubes and work it piece by piece with the other ingredients in the bowl.
3. Add a splash of cold water halfway through adding the butter and work into the dough. Continue to add butter until you have worked in the fat with the flour to an even and firm dough.
4. Let the dough rest for an hour or so in the fridge before use.
5. Once the dough has rested and is firm enough, bake it out on a clean surface with a rolling pin with some extra flour.
6. Create pie shells, and add to a muffin tray.
7. Add the filling and then create the lids for the pies.
8. Seal the pies so that the lid is combined with the bottom of the pie.
9. Bake in a pre-heated oven, 200 C for 15 – 25 minutes until lightly golden brown.
10. Remove from the oven and dust powdered sugar on top.
11. Serve either as they are or with whipped vegan cream or similar.