Category: Recipes

Vegan Mince Pies

MINCE PIES (Vegan) Recipe at MyDish

MINCE PIES (Vegan)

Ingredients

  • 1 LB  Organic Fine Plain Wholemeal (or Spelt) Flour
  • 1 LB  Organic White Plain Flour
  • 2 TBSP  Cornflour
  • 1 LEVEL TSP Baking Powder
  • 1 LEVEL TSP Sea Salt
  • 1 LB  Vegetable Margarine (Suma or Biona are good for a short pastry)
  • 5 OZS Light Muscovado Sugar
  • 3-4 TBSP Cold Water
  • 2 JARS Mincemeat

Method

  • PASTRY PREPARATION
  • 1. Measure out FLOUR, CORNFLOUR, BAKING POWDER, SALT and sift into large bowl.
  • 2. Measure out SUGAR and sift into separate bowl.
  • 3. Cut chilled MARGARINE into the flour and rub it in using the tips of fingers until it resembles fine breadcrumbs.
  • 4. Add SUGAR.
  • 5. Have some COLD WATER ready in a cup and add 3 TABLESPOONS and begin to mix in to form a firm dough that will roll into a ball. Add more water very gradually at this stage as too much will spoil the pastry – the less the better!
  • 6. Turn into a polythene bag and refrigerate for half an hour. (This quantity is enough for making 36 mince pies, any not used can be frozen).
  • MAKING MINCE PIES
  • 7. Grease a 12 cup bun baking tray for making pies.
  • 8. Begin by using around a quarter of the chilled pastry on a floured surface and roll with floured rolling pin into a flat shape. If the dough is right then this will be easy and there will be no sticking to the rolling pin.
  • 9. Use PASTRY CUTTERS (improvise with a lid from a jar!) to cut the right size of circle to fit baking tin shape.
  • 10. Put a teaspoonful of mincemeat into each pie. Do not overfill.
  • 11. Now cut a smaller circle of PASTRY to act as a lid to the mince pie.
  • 12. With a PASTRY BRUSH wet the edges of the pies and wet the inside edge of the pastry lid. Place on top of each pie, pressing edges to stick together.
  • 13. Use a FORK to make a pattern on the rim of pastry.
  • 14. Brush tops with SOYA MILK and sprinkle with DEMERARA SUGAR.
  • 15. Finally, use the thin end of a teaspoon to make a small hole in the centre of each pie.
  • BAKING
  • 16. Bake at 200 degrees C/ 400 degrees F for 20 – 25 minutes until golden brown. Leave in tray for 10 minutes before removing to cooling rack.

Tips

  • * Sunflower margarines are best for baking. BIONA ORGANIC SUNFLOWER VEGETABLE MARGARINE and SUMA SUNFLOWER are particularly good because they contain palm oil.
    * The CO-OP do a nice light mincemeat that is Vegan and economical to buy.
    * Mince Pies freeze well.

Nut Roast Recipe

Simple but tasty, this classic nut roast is very good with any of our gravy recipes. Adapted from ‘Easy Vegan Cooking’ by Leah Leneman

Serves:

6 – 8

Time:

80 minutes: 20 minutes preparation time, 40-60 minutes to bake

No sesame
Reduced sugar
Ingredients:

1 onion
3 tbsp vegetable oil
2 small tomatoes
30g/1oz wholemeal flour
140ml/5fl oz water
1 tbsp soya sauce
115g/4oz hazelnuts
115g/4oz broken cashew nuts
85g/3oz wholemeal breadcrumbs
1 tsp dried mixed herbs
2 tbsp soya flour, available from health food shops
Optional: pine nuts to scatter on the top – add about 10 minutes before the end of baking time or else they will burn

Method:

1. Score the tomato skins, place in a cup and top with boiling hot water.

2. Chop the onion finely and sauté it in the oil until tender.

3. Preheat the oven to 350ºF/180°C/Gas Mark 4.

4. Skin and chop the tomatoes and add them to the pan. Cook for 5 minutes. Stir in the flour and slowly add the water, stirring constantly to avoid lumps. Remove from the heat.

4. Grind the hazelnuts and add them to the sauce together with all the other ingredients. Mix very thoroughly and place in a greased bread tin or pie dish. Bake in a moderate oven for 45 minutes to 1 hour. Serve with gravy and seasonal vegetables.