It wouldn’t be Christmas without a mince pie. Here is a vegan alternative to my other mince pie recipe. Best served warm from the oven.
- 300g plain flour (sifted)
- 150g stork (cut into cubes)
- Mince meat
- Soy milk
Add the Stork to the flour and rub it between your fingers and into the flour. Keep rubbing until the mix resembles breadcrumbs.
Add a small drop of water and mix together. Keep adding a little water at a time, until the mixture comes together to form a stiff dough amd leaves the bowl mostly clean.
On a lightly floured surface, roll the pastry out as thin as possible – 1 or 2 mm is best. Cut rounds for the bases using a pastry cutter and place into cupcake cases.
Fill the base with mince meat and top with either smaller cut rounds or stars. Where the pastry top and base meets, use a little soy milk to seal the edges.
Brush with a little soy milk and cook in the centre of a pre-heated oven at 180 degrees for about 15 – 20 minutes, until golden in colour.