Vegan Mince Pies
50ml Apple juice
110g Soft brown sugar
25ml Orange juice
Zest of one orange
50g Natural Selection raisins
150g (1/2 pack) Berry bounty
1/2tsp Ground ginger
1/2tsp Ground cinnamon
70g Vegetable Oil
180g Plain flour
Water to help bind if needed
Caster sugar for sprinkling
Add the apple juice, 50g of sugar, orange juice, zest, raisins, berries and spices and cook over a low heat until the berries have soaked up the liquid and there is a syrupy texture.
Mix the oil, remaining sugar and flour until it comes together, this may need some water if it is a little dry.
Allow the pastry to rest in the fridge for an hour.
Preheat the oven to 180°c.
Roll out the pastry on a floured surface until as thick as a pound coin.
Cut out discs of two sizes for the base and top- feel free to use a star or Christmas shape for the top.
Line the mince pie tin with the larger discs, vegan pastry can be more difficult to work with so if you are struggling to line the tin wells press the pastry straight into the well and mould into shape then neaten the edges.
Add the filling and top with the smaller pastry disc.
Sprinkle with caster sugar and cook for approximately 15-20 minutes - until golden brown.