We've got a really good recipe for vegan mince pies topped with vegan marzipan. These festive traditional treats have a a great texture which isn't compromised just because it doesn't have dairy or egg in the recipe.
Treat yourselves this Christmas to these vegan marzipan topped mince pies.
Method
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Make the mincemeat in advance following Billington’s recipe.
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(Chill the shallow cupcake tin in the fridge.) Rub together the flour, coconut oil & sugar in a food processor or by hand until the mixture resembles breadcrumbs.
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Add a tablespoon of water a little at a time until the dough begins to come together as a ball. It is important not to overwork the pastry otherwise it can become very tough.
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Turn the dough out on to a floured surface and bring it together. Using a floured rolling pin begin to evenly roll out the pastry to about 2-3mm thickness.
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Use small circular cutter and stamp out 16 circles and place them in the holes in the baking tin.
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Fill generously with mincemeat to the top of the edges of the pastry.
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Roll out the marzipan to 2-3mm thickness and use a snowflake cutter to stamp out shapes. Place them on top of the pastry cases and brush the rims of the pastry with the almond milk.
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Preheat the oven to 200°C and bake the pies for 20 minutes until the pastry is golden and cooked throughout.
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Remove from the oven and then leave for 1-2 minutes before removing from the tin.
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Place on a rack to cool.
If you love this vegan mince pie recipe, why not try our easy vegan chocolate cake recipe? Full recipe here.
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