Ho, ho, ho! Is there a vegan at your family Christmas table this year, evading the ham but still wanting a fine feed? Well she won’t have any trouble sinking her chompers into these tasty delights. This easy, scrumptious recipe for Boozy Mince Pies, by Gaz Oakley, aka the Avant-Garde Vegan, comes from his timely new book Vegan Christmas (Hardie Grant Books), featuring more than 70 recipes for the festive season.
There’s something extra-Christmassy and special about making your own mince pies from scratch. So get those Christmas tunes playing and have a fun time making these.
Cooks in 35 Minutes
For the Filling
300g (scant 2 cups) mixed dried fruit 2 eating apples (such as Braeburn), grated
juice and zest of 1 orange
juice and zest of 1/2 lemon
120ml (1/2 cup) agave nectar
1 tsp allspice
60ml (1/4 cup) vegan-friendly brandy
For the Pastry
1 quantity of sweet pastry (page 142) caster (superfine) sugar, for sprinkling
Thoroughly combine all the filling ingredients in a large mixing bowl. Cover the bowl and leave the mixture overnight, or for at least 12 hours, stirring every now and then,
if possible. Spoon the mince pie filling into sterilized jars (page 112) – it will keep for
2 months in the fridge.
When you’re ready to make the mince pies, grease a non-stick bun tin and preheat the oven to 180°C (350°F). Sprinkle a little flour onto your work surface and roll out the pastry to around 3mm (1/8in) thick.
Cut 12 circles to fit your bun tray, line the holes and pop a teaspoonful of pie filling mixture into each one. Cut out the tops for each one – in shapes if you wish – and place over the filling, pressing the edges gently to seal. Sprinkle over some caster sugar and bake for 12–15 minutes, or until golden.
Let the mince pies cool before serving with my Mulled wine or packaging up to give to friends and family.
This is an edited extract from Vegan Christmas by Gaz Oakley published by Quadrille RRP $32.99 and is available in stores nationally.
Photographer: © Simon Smith (food images) & Peter O’Sullivan (lifestyle photography).