Vegan Mince Pies With A Twist

• Prep Time

  30 MIN

• Cook Time

  10 MIN

• Servings

  12 PEOPLE

Ingredients

• 280 g plain flour, sifted

• 125 g Biona coconut sugar, sifted

• 50 g Biona Organic Dark Chocolate Spread

• pinch salt

• 200 g Biona Organic Coconut oil, melted

• 2 flax eggs

• 500 g ready-made vegan mincemeat

• 2 clementine's, zest and juice

• 2 tbsp plant milk

Directions

1. Mix the flour, sugar and salt together in a bowl. Mix in the coconut oil until fully incorporated.

2. Stir in the flax egg & chocolate spread until the mixture comes together in clumps (you may need to a little cold water). Knead the dough briefly until smooth, wrap in a beeswax wrap and leave to chill in the fridge for one hour. Preheat the oven to 200C/180C Fan/Gas 6. Mix the mincemeat, clementine zest and juice together in a bowl.

3. Remove the pastry from the fridge, and roll out to a thickness of 0.5cm/¼in. Using a 7.5cm/3in fluted cutter, stamp out 12 discs from the pastry and use them to line a 12-hole bun tin.

4. Fill each hole with two teaspoons of the mincemeat mixture and brush the edges with a little plant milk. Using a 6cm/2½in fluted cutter, cut out 12 circles and use them to top the mince pies, pressing the edges together with your fingertips.

5. Brush the top of each mine pie with more plant milk. Bake in the oven for 20-25 minutes, or until the pastry is cooked through. Leave to cool and dust with icing sugar.