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Title: Plant Based Mince Pies
Categories: Dessert, British, Pies, Vegan
Yield: 12 Servings

1 1/2 ts Allspice
30 g Apples; Granny Smith or
- Pink Lady
1/4 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground ginger
150 g Light brown sugar
100 g Dates; pitted
250 ml Orange juice
180 g Sultanas or raisins
2 Frozen Jus Rol pastry sheets

Preparation time: 10 minutes
Cooking time: 40 minutes

Add the orange juice to a medium-sized saucepan on a medium to high
heat.

Add the sugar to the orange juice and stir until it dissolves, bring
to the boil, then reduce heat to a simmer.

Chop the apples into small dice pieces, discarding the core. Chop the
dates and add to the sugar mixture along with the sultanas/raisins
and spices. Simmer and stew down for about 20 minutes and allow to
cool before filling your cases.

Get a muffin tray and fill with 12 foil mince pie cases.

Unroll the defrosted pastry on a lightly floured surface. Using a 9
to 10 cm circular cutter, cut out 9 to 10 circles from the first
pastry sheet.

Then simply gather all the pastry scraps, form a smooth dough ball
and roll out again to cut the final 2 to 3 circles needed. With the
second sheet of pastry, use a 7 cm circle or star-shaped cutter to
cut the 12 tops for your mince pies.

Line all 12 of your mince pie cases with the pastry and gently fill
with the fruit mixture, a heaping 1-1/2 tb per pie.

Top with the pastry stars, brush with a little non-dairy milk to help
the pies go golden brown when baking.

Bake for about 20 minutes in the oven and add a sprinkle of icing
sugar using a sieve to finish.

Recipe by David & Stephen Flynn

Recipe FROM: <https://plantbasednews.org/veganrecipes/desserts/
festive-plant-based-mince-pies/>

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