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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 ready-rolled shortcrust pastry
  • 1 jar cherry or similar mincemeat
  • ½ tin cherries in syrup
  • Almond flakes

Method
 

  1. If you want a boozy version, soak the cherries in cherry or normal brandy for an hour or so.
  2. Preheat the oven to 180°C.
  3. Unroll the pastry onto a cool worksurface.
  4. 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.
  5. Cut out rounds with the mug and press them lightly into the tin holes. Fill each with mincemeat.
  6. Put one (pitted) cherry in the middle of each, then scatter some almond flakes around them.
  7. Put the tin into the oven and bake the pies for about 12-15 minutes, until they’re golden brown.
  8. Transfer them onto a wire rack.
  9. Dust the pies with icing sugar just before serving.