Cherry and almond mince pies
Background
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 my cherry and figs mincemeat, but feel free to use other ones.
Ingredients
- 1 ready-rolled shortcrust pastry
- 1 jar cherry or similar mincemeat
- ½ tin cherries in syrup
- Almond flakes
Instructions
- 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.
Categories
- Meal Type: - Appetizer - Bake - Cupcakes & Muffins - Nibbles & Bites - Quick & Easy - Seasonal - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea - Christmas - New Year - Parties
- Ingredients: - Berries
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Vegan
- Skill Levels: - Easy
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