Name: Vegan almond puff mince pies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 gluten-free puff pastry; Good quality mincemeat; Almond flakes; For the Frangipane:; 50g ground almond; 50g dairy-free spread; 50g muscovado sugar; ½ Orange zested and juiced; ½ tsp vanilla extract; 1tsp Amaretto (optional)

Vegan almond puff mince pies

21 Dec 2019

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

I made these little vegan almond puff mince pies using gluten-free puff pastry for a Christmas party so people with dairy & gluten allergies could enjoy them too. This recipe’s main ingredient is almond - the mine pies are made with zesty frangipane paste and almond mincemeat, topped with almond flakes. Next time I’ll make my own almond shortcrust too! Serve them warm or at room temperature - they go really well with mulled wine or a fizzy cocktails!

Ingredients

1 gluten-free puff pastry
Good quality mincemeat
Almond flakes
For the Frangipane:
50g ground almond
50g dairy-free spread
50g muscovado sugar
½ Orange zested and juiced
½ tsp vanilla extract
1tsp Amaretto (optional)

Instructions

Mix together the frangipane cream, set aside.
Preheat the oven to 180°C.
Unroll the pastry. With a pastry cutter or a narrow mug, stamp out circles (about 6-8 cm in diameter). Press them lightly into the holes of a shallow muffin or pie tin.
Using a fork, prick the base of the pies a few times, then add a spoonful of frangipane, followed by a spoonful of mincemeat. Don’t overload them! Scatter some almond flakes on the top.
Put the tin into the preheated oven and bake the mince pies for about 15-20 minutes, or until they’re golden brown and the pastry has cooked through.
Transfer them onto a wire rack and let them cool.
Dust with icing sugar just before serving.