Mince Pies

Mince pies are another British Christmas treat. I’m sure even the Queen eats them, though her’s would be made with wheat pastry, I’m sure. Their roots are in the middle ages, when they were a savory dish, filled with spiced minced meat. They evolved to contain less meat and more brandy/sugar, so that today, you can get vegetarian versions. We find ours an essential on the run up to the mid-winter holidays. If you’ve never tasted one, know that they are rich and warming, evoking thoughts of rooms warmed by roaring fires while it snows outside.

1 recipe of almond pastry is sufficient for 9 deep dish mince pies (tops and bottoms)

Mince pies made with almond pastry (unblanched almond meal) and rad whip.

Mince pies made with almond pastry (unblanched almond meal – use blanched for a more traditional white wheat pastry looking crust) and rad whip. The rad whip should apparently whip up stiffer, but I had to get in there and take the photo before the rest of the family ate it all!

Almond pastry (sweet version; vegan option available)
Mincemeat
Margarine for greasing muffin tins.
Rad whip, rich brandy sauce, or creamy pouring sauce for serving.

Grease the muffin tins well.

Take golf-ball sized pieces of pastry, and push with your fingers to line the muffin pans, pushing into the corners so the pastry doesn’t get too thick there. You might well not need a whole batch of the pastry, but it freezes well for future use.

Fill the pastry cases with about 2 tbsp mincemeat each.

Fashion lids from the pastry dough, if there’s any left.

Put in the fridge to cool until ready to put in the oven.

Preheat the oven to 370F.

If desired, brush the tops of the pies with beaten egg or non-dairy milk, and lightly sprinkle with sugar.

Bake, lightly covered with parchment, in the center of the oven for 25-30 minutes, or until lightly browned.

Allow to cool slightly before serving hot or warm, with brandy cashew cream.

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