VEGAN MINCE PIE PARCELS Vegan Mince Pie Parcels Created by Brittany Woodruff for ZWILLING

Full of rich fruit, these delicious vegan mince pie parcels can be cooked and frozen to help you get ahead of the Christmas food prep. Simply defrost, warm through and serve with dairy free cream or hot dairy free custard. Usually these mince pie parcels will keep for up to a week in an airtight container but with the ZWILLING FRESH & SAVE vacuum food storage solution, you will be able to keep for up to five times longer.
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INGREDIENTS

  • 500g Dried Mixed Fruit - Raisins, Sultanas and Currants
  • 100g Dried Cranberries
  • 100g Mixed Peel
  • 200g Light Brown Sugar
  • Juice and Zest of One Orange
  • 1 Large Cooking Apple
  • 100g Almonds
  • 90g Coconut Oil
  • 1 Tsp Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1/2 Tsp Nutmeg
  • 4 Sheets of Short Crust Pastry
  • Flour (for dusting surface)
  • Oat Milk (for brushing the parcels)

Decoration:

  • 100g Icing Sugar
  • 1 Tbsp Cinnamon

HOW TO MAKE IT

  1. Prepare the filling the day before, so the fruit can marinate and soften.
  2. Start by chopping the almonds, then peel and grate the apple.
  3. Place the raisins, sultanas, currants, cranberries, mixed peel, light brown sugar, chopped almonds, grated apple, and coconut oil into a large pan and mix well.
  4. Add the cinnamon, ground ginger and nutmeg along with the orange zest and juice and mix again.
  5. Simmer on the hob on a medium heat for 10 minutes until all ingredients are combined, then transfer to a jar and set aside overnight.
  6. Pre heat the oven to 200C.
  7. Lightly flour your kitchen surface and unroll one of the pastry sheets.
  8. Spoon on one heaped tablespoon of fruit mince and evenly space on the sheet. Then brush round the fruit mince with a little oat milk. Unroll the second sheet of pastry, keeping this one on the paper, and roll this one a little bigger so it will cover the bottom layer. Gently transfer the sheet of pastry over the bottom layer and press down around the edges and around each pile of fruit mince.
  9. Slice up the sheet into individual parcels with a pizza cutter.
  10. Repeat the above steps with the other two sheets of pastry.
  11. Prick the top of each parcel three times with a fork, then seal the edges around each one by pressing with a fork.
  12. Transfer to a lined STAUB rectangular ceramic baking dish and brush the tops with a little more oat milk so they go golden in the oven.
  13. Bake for 18-20 minutes.
  14. Meanwhile mix the icing sugar and cinnamon in a bowl.
  15. Once the mince pie parcels are out of the oven leave to cool and then dust with the sugar coating.