Every year I either buy or make a batch of cranberry sauce, and every January I am still left with a near-full jar of it, wondering whether it will last until next Christmas. The same goes for having leftover mincemeat, as I always run out of pastry before I reach the end of the jar!
Anyways, if you are in the same boat and don't want them cluttering up your cupboards or fridge, then this is the recipe for you. It's also vegan, making it perfect for veganuary - and before you say it, mince pie season isn't over until the sun sets past 5pm and the shops stop selling their leftover stock (and I won't be convinced otherwise!).
The coconut in the pastry pairs perfectly well with the cranberry, but if you aren't a fan then swap out for and equal amount of plain flour. These are best served warm from the oven with a healthy splash of cream.
Storing: Best eaten warm and fresh but will keep for a few days in an airtight container at room temperature.
Recipe
Prep time: 20 minutes (+ 20mins chilling)
Cook time: 20 minutes
Serves: 12 deep mince pies
Ingredients:
For the filling:
Leftover cranberry sauce (approx. 1/2 jar)
Leftover mincemeat (approx. 1/2 jar)
3tbsp granulated sugar
Zest and juice of 1 orange
For the pastry:
200g plain flour
100g desiccated coconut
100g caster sugar
Pinch salt
200g unsalted vegan butter, cold & diced
2tbsp cold plant milk
Method:
Make the filling: tip all ingredients for the filling into a saucepan and gently heat until fully combined - no need to bring to the boil. Add more sugar if not sweet enough for your liking. Leave cool.
Make the pastry: add the flour, coconut, sugar and salt to a bowl. Add in the butter and rub in until it resembles breadcrumbs.
Add in the plant milk and mix, bringing the dough together into a ball using your hands. Wrap in clingfilm and chill for 1 hour in the fridge.
Preheat oven to 180deg Celsius. Dust a surface with flour and roll out the pastry to 3mm thick. Use a round cutter (approx 8cm diameter) to cut 12 rounds and place in a lined muffin/ cupcake tray*.
Place around 1tbsp of the cranberry mincemeat into each.
Re-roll the pastry if needed and cut 12 smaller lids. Brush the edges of each pastry case with a little plant milk and place the lids on top. Press together at the edges to seal.
Brush a little plant milk over each mince pie and sprinkle with caster sugar. Bake for 15-20 minutes until golden brown.
Leave to cool slightly in the tin before releasing. Serve while still warm with a healthy serving of cream or leftover brandy butter!
*Line the muffin/ cupcake tin with mince pie cases or butter and a strip of parchment paper.
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