Christmas
Festive Vegan Mince Pies
Try these Festive Vegan Mince Pies with Violife VIOBLOCK! So irresistible and just in time for the season’s celebrations.
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Cooking time1 hour 10 minutes
Prep time50 minutes
DifficultyMedium
Servings9 portions
FOR THE MINCE FILLING:
- 1 apple peeled and grated
- 200 g mixed dried fruit
- 390 g jar black cherries in kirsch
- 1 orange, zested and juiced
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp allspice
- 150 g dark brown sugar
FOR THE PASTRY:
- 200 g Violife VIOBLOCK
- 400 g flour
- 20 g icing sugar, plus extra for dusting
- 50 ml vodka, very cold
- 50 ml oat milk
- 2 tbsp ice-cold water
FOR TOPPING:
- 100 ml vegan cream
- In a baking tray, place all the ingredients for the mince filling. Mix well, cover with foil and bake at 180°C for 35-40 minutes, until the sugar has melted completely. Set aside to cool.
- To make the pastry tip the flour and VIOBLOCK into a mixer and pulse, until the mixture is crumbly. Add the sugar and combine. Then pour in the vodka and 2 tablespoons of ice-cold water. If the mixture is dry, you can add some more water for moisture. Form a ball with the pastry, cover in cling film and place in the fridge for at least 30 minutes.
- Roll out the chilled pastry onto a floured surface to a thickness of 0.5cm. Cut out 10cm circles using round cookie cutters.
- Grease a muffin tin with VIOBLOCK and place the pastry inside pressing down with your fingers. Place a tablespoon of the mince filling in the middle of each circle.
- Roll out the remaining dough to the same thickness and cut into smaller circles of 6cm. Use a small star cookie cutter to make star shapes and place on top of the filling. Use your fingers to seal the tops and bases securely and then brush the tops with oat milk. Bake for 30 minutes until golden. Let the pies cool and then dust with icing sugar.
- For some extra indulgence pour over a generous amount of vegan cream!
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