Vegan Cranberry Mince Pies

The Elusive Mince Pie

I think it’s unreasonable.
Mince pies are seasonal!

Not the size
Of pies
Or anything.

Just that in summer
There’s nothing.

Why’s mince pies
Christmas ones?
The rest of the year
It’s only buns!

I’d like to thumb
Them buns.
Be able to do a runner
In the summer
For more of them mince pies.

Hold everything…
WE COULD
Grow our own mince pies
Then before our eyes
On the tree
They’ll be.

But I’ve now seen the reason

Mince pie exodus
Is only Xmas
Cos the season
Is only December,
You see.

George BernardBloodyShaw

Make loads of these little party-size pies and freeze them if you want them all the year round – but I bet you eat them before the end on January!

For the pastry:

• 225g plain flour
• 110g Pure margarine
• Juice from one clementine
• Pinch of salt

For the mincemeat:

• 30ml port
• 35g soft dark brown sugar (they come out quite tart so add a little extra if you have a very sweet tooth)
• 150g fresh cranberries
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp mixed spice
• 75g mixed fruit (currants, raisins and sultanas)
• 15g dried cranberries
• Zest and juice of 1 clementine
• 10-15ml brandy
• ½ tsp vanilla extract
• 1 tbsp maple syrup

Method

1. Put the flour in a bowl and add the margarine to the middle of it and mix using your fingers to rub every bit of marg into the flour until you have a fine breadcrumb texture.
2. Squeeze the clementine and add the juice to the pastry mix and gently rub (don’t overdo it or it will turn your pastry into cardboard!) once it starts to form a ball, place it in the fridge for 15 mins.
3. Dissolve the sugar in the port in a pan over a gentle heat.
4. Add the cranberries, spices, dried fruit, zest and juice of the clementine.
5. Simmer for 20 minutes until the fruit has broken down and has absorbed most of the liquid. Squash some of the cranberries with a wooden spoon but leave a few whole if you want.
6. Remove the pan from the heat and allow to cool a little before adding the brandy, vanilla extract and syrup.
7. Heat the oven to 180C and grease a miniature tart tray.
8. Then roll out your pastry and cut enough circles (using a fluted biscuit cutter) for the tray of mini pies, gently push each pastry disc into each hole in the tray.
9. Spoon a small teaspoon of mince into each pie.
10. Top with a pastry shape – I like stars!
11. Brush with soya milk if you want and sprinkle on some demerara sugar for some extra sparkle.
12. Bake for 15-20 mins.