For fruitmince pies without all the pastry rolling... ;) (But if you're after a more traditional approach, check out our Starry Mince Pies!)
Coconut oil, for greasing
1 jar of fruit mince
1 Granny Smith apple, grated
1/2-1 teaspoon of mixed cake spice
2 tablespoons of brandy
Juice and zest of 1 orange
1 packet dairy-free puff pastry, defrosted but kept cold
Non-dairy milk, to glaze
Grease a 12-hole muffin tin with the coconut oil and set aside. Preheat your oven to 230 degrees C.
Combine the fruit mince, grated apple, mixed spice, brandy, orange zest and juice in a bowl and stir well to combine.
Cut out 4 circles from each sheet of pastry, and press into place in the muffin tin. Fill with a generous tablespoon of the fruit mince, and top, if desired, with a little cut-out shape of puff pastry dipped in non-dairy milk.
Pop in the oven and bake for around 10-15 minutes until the pastry is puffed and golden. Remove from the oven and ease out of the muffin tin straight away, and leave your pies to cool on a wire rack. Dust with icing sugar -- then devour!
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