Seasonal, cultured, vegcentric cooking by Joey O'Hare
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Recipes

Seasonal, cultured, vegcentric recipes by Joey O'hare! Food with Time makes fermenting at home so easy, taking vegetarian and vegan food to the next level. #vegcentric #foodwithtime #fermentingforflavour

Pune & Apple Mince Pies with Ginger Shortcrust

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 A veganised festive favourite that needs no introduction! Happy holidays people!

This recipe makes 12 mince pies.

Pastry:

90g ground almonds

100g white spelt flour

80g wholemeal spelt flour

1 teaspoon ground ginger

pinch of sea salt

50g coconut sugar

90g coconut oil

60g water

1 teaspoon vanilla extract

Filling:

250g diced apple

100g grated apple

120g sliced prunes

50ml calvados/cognac

25g coconut oil, melted

1 lemon, zest & juice

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon allspice

 

Method:

The filling is best made the day before; it can be made up to 3 days in advance.

Simply combine all the ingredients in a mixing bowl and stir well.

Allow the mixture to macerate at room temperature for 4 hours before storing in the fridge overnight.

Very lightly grease a 12-hole muffin tray with coconut oil.

Unlike traditional short crust pastry this vegan pastry doesn’t need to be made ahead and chilled before rolling, so only make the pastry when you are ready to bake.

Preheat the oven to 180 degrees.

Place all the dry ingredients for the pastry in a food processor (alternatively make by hand in a large mixing bowl).

Gently melt the coconut oil in a small saucepan.

Start whizzing together the dry ingredients and pour the coconut oil through the chute, followed by the water.

Stop as soon as the mix comes together; do not overwork the dough as this will activate the gluten in the flour and result in a tough pastry.

Spread some cling film on your work surface and very lightly flour one half of it.

Tip your pastry onto the floured half and fold over the open cling film to cover.

Roll the pastry thinly and evenly, approximately 2mm thick.

Using one large round cutter and one cut 12 bases first, followed by 12 lids.

Line the muffin tray and spoon a generous heap of prune and apple filling into each pastry case.

Place a pastry lid on top and press the edges to encourage the pies to seal.

Any excess pastry can be use to decorate!

Bake in the preheated oven for 12-14 mins, until golden on top and bubbling at the seams.

Allow the mince pies cool in the tray for 10 mins before transferring to a wire rack.

The mince pies will keep in a sealed container at room temperature for 3 days.

Best served warm! Happy holidays!