Sour cherry mince pies
These sour cherry mince pies are boozy and yummy and abet different to the usual mince pies. They are vegan if you’re using dairy-free pastry. You can make them with shop-bought, ready-rolled pastry or you can use your own, home-made shortcrust pastry. The filling is the most important element, which can be pre-made days, even weeks ahead. (Or use otherhomemade mincemeat) and add some sour cherries to it. As far the baking is concerned, it’s best to use a shallow muffin/cupcake tin or a bun/scone tin.
Ingredients
Method
- Preheat the oven to 180°C.
- Unroll the pastry onto a large chopping board.
- Choose a mug that is wider than the holes in the tin so that the pastry would cover the sides well, when pushed down.
- Cut out about 12 rounds with the mug and press them lightly into the tin holes. Fill each with mincemeat.
- Roll out the leftover pastry to the same thickness and cut out 6 rounds, big enough to cover the pies. Use a small star cutter to cut out star shapes from it. Put the stars on half of the pies and the cut-out rounds on the other half. Secure the tops with a drop of plant based milk or egg (or pinch them together with your fingers).
- Put the tin into the preheated oven and bake the pies for about 20 minutes, until they’re golden brown.
- Transfer them onto a wire rack.
- When they’re cool dust, them with icing sugar.