Cherry and almond mince pies
These cherry and almond mince pies are vegan, if you’re using dairy-free shortcrust pastry and mincemeat. You can use ready-rolled shortcrust pastry or make your own (gluten-free, if preferred). I think it’s even more important to use homemade mincemeat so I used mycherry and figs mincemeat, but feel free to use other ones.
Ingredients
Method
- If you want a boozy version, soak the cherries in cherry or normal brandy for an hour or so.
- Preheat the oven to 180°C.
- Unroll the pastry onto a cool worksurface.
- Choose a mug or cup that is wider than the holes in the tin you’re using so that the pastry would cover the sides tool, when pushed down.
- Cut out rounds with the mug and press them lightly into the tin holes. Fill each with mincemeat.
- Put one (pitted) cherry in the middle of each, then scatter some almond flakes around them.
- Put the tin into the oven and bake the pies for about 12-15 minutes, until they’re golden brown.
- Transfer them onto a wire rack.
- Dust the pies with icing sugar just before serving.