Vegan almond puff mince pies
21 Dec 2019
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.
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Categories
- Meal Type: - Bake - Cupcakes & Muffins - Edible Gifts - Everyday - Quick & Easy - Seasonal - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea - Bonfire Night - Christmas - Dinner Party - New Year - Parties
- Ingredients: - Nuts & Seeds
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Vegan
- Skill Levels: - Easy
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