Cheats Mince pies
This is a recipe I made a few years ago when some unexpected guests arrived one Christmas and I needed to make some mince pies pronto! And your guests will never guess the ‘cheat’ or that they are vegan!
I have pimped up shop bought mincemeat but you can just open a jar and get cracking
So the cheat is to use wholemeal bread instead of pastry. Its so simple, quick and easy and you can make as many or as few as you need. I also keep a few frozen slices of wholemeal bread in freezer bags for those surprise visitors. And 15-20 minutes later they are settled with a homemade mince pie and a cuppa (or something stronger)
One slice will make 2 circles and 2 star tops i.e. 2 complete mince pies.
My cookery class guests have made these mince pies today along with chocolate truffles and ginger men biscuits. If you’d like to come to any of my vegan classes then please contact e for more details
So what are you waiting for get rolling!
Makes 6 mince pies
3 slices of wholemeal bread
6 teaspoons (120g) shop bought or homemade mince meat
2 tsps of your favourite tipple (brandy, rum, sherry etc) – Optional
1 cooking or eating apple washed, cored but not peeled
1 tsp cinnamon or mixed spice
2 tsps oil
large pinch of sugar
extra cinnamon, mixed spice or nutmeg for dusting
1 pastry cutter 3″ or 78mm wide
1 star cutter
1 rolling pin
Pre-heat the oven 220C/200C fan/gas 7. Grease the bun tin using a small amount of oil and some kitchen roll
Using the rolling pin roll out and flatten each slice of bread. Make it large enough so that you can cut out two circles and two stars*
Place the circles in the bun tins and press down so they line the tins.
Chop the apple in to small cubes or grate on a course grater
In a bowl add 120g of mincemeat, chopped/grated apple, cinnamon or mixed spice and alcohol (if using). Mix together and spoon in to the bread cases
Using a pastry brush, brush the remaining oil carefully over the stars. Place a star on top of the filled pies sprinkle with extra cinnamon and a few grains of sugar
Bake in the pre-heated oven for 15-12 minutes until the tops look nice and toasted. Eat hot or cold, either by themselves or with some soya cream or custard
They should be stored in an airtight container and will keep for 4 days
*The left over bread can be used to make bread sauce, homemade stuffing, make a shop bought stuffing go further or frozen until you decide what you want to do with it!