Vegan Mince Cheese Pies Recipes

VEGAN MINCE PIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Tip all the mincemeat ingredients into a casserole dish or roasting tray - be sure to include half the kirsch from the jar of cherries. Mix everything together, then cover with a lid or a sheet of foil. Bake for 35-40 mins until all the sugar has melted, the mixture is bubbling slightly at the edges and the liquid has reduced (the mixture firms a bit as it cools, so be careful not to over-reduce). Set aside to cool completely. Can be made up to three days in advance and chilled in the fridge.
• To make the pastry: tip the flour and coconut oil to a food processor and pulse until the mixture resembles breadcrumbs. Add the sugar and pulse to just combine, then pour in the vodka and 2 tbsp ice-cold water and pulse until the pastry is just coming together. Add another 2 tbsp water if a little dry, then tip the dough onto a clean surface and pat into a disc with your hands. Wrap in cling film and chill in the fridge for at least 30 mins.
• Take the pastry out of the fridge. Cut off one-third of the pastry and keep covered under a tea towel. Cut the rest into five chunks and, one chunk at a time, squeeze with your hands until malleable, then roll out on a well-floured surface to a thickness of 0.5cm. Cut out circles using a 9cm cookie cutter and line 18 holes of two 12-hole cupcake tins. Repeat with the rest of the pastry chunks, re-rolling off-cuts where necessary.
• Put a heaped spoonful of mincemeat in the middle of each circle, then put the pies in the fridge. Take the remaining pastry from under the tea towel and roll out to 0.5cm thickness. Transfer to a baking sheet lined with baking parchment. Chill for 15 mins to firm up.
• Heat oven to 180C/160C fan/gas 4. Remove the pastry sheet from the fridge and use an 8cm cookie cutter to cut out nine circles, then use a star cutter to cut out the middles. Bring the mince pies out of the fridge and top half of them with the stars and the other half with the stamped-out circles. Use your fingers to seal the tops and bases, then brush the tops with milk. Bake for 30 mins until the pastry is crisp and the tops are golden. Cool a little, then dust with a little icing sugar to serve.

EASY VEGAN MINCE PIES

Steps:

• To make the vegan mincemeat, simply combine all mincemeat ingredients in a saucepan on the stove over medium-low heat. Simmer for around 30-40 minutes until the mincemeat mixture is thick and very sticky. Make sure to stir it once in a while.
• Leave the mincemeat mixture to cool while you make 1 recipe of my Vegan Pie Crust. You will probably have extra pie crust left over, but that is okay!
• Preheat oven to 425F
• Roll out your pie crust until it is about 2-3mm thick. Use a cookie cutter or a circular glass to cut out rounds big enough to completely fill the Mince Pie Tin or a mini muffin tin. You want to make sure that each hole is filled with the thin layer of dough. If you want to crimp the edges, you can do so!
• Fill each hole with enough vegan mincemeat to fill it up completely.
• Roll your dough again into a 2-3mm thick sheet and cut out your designs for the top of the mince pies. You can use a cookie cutter to cut shapes such as stars or you can just make a full circle to cover the top of the mince pie. Crimp the edges. Make sure to poke holes for a "vent" if you are making the full tops for the pie and not using a design such as a star. If you are making stars, make sure to press them firmly into the mince pie.
• Brush the tops of the mince pies first with aquafaba [liquid from the chickpea can] and then with non-dairy milk for the perfect vegan eggwash!
• Cook for 20-25 minutes until the tops of the pies are golden.
• Let them cool in the tin for 5 minutes before moving them to a cooling rack. Do not let them cool in the tin or they will get soggy!
• Eat them warm and topped with brandy butter, which is a mixture of vegan butter, brandy and sugar!

VEGAN MINCE & CHEESE PIES

Steps:

• Add beef stock to warm water, and stir until mixed in.
• Add TVP to a saucepan with stock water and soak for ten minutes (no heat).
• Once ten minutes has elapsed turn on to a medium/low heat and simmer until remaining liquid is reduced away, then transfer to a bowl.
• While the TVP is simmering, to a separate bowl add cornflour, 1/2 cup water, tomato sauce, Worcestershire sauce and Vegemite. Mix properly.
• Chop the onions into small bits, and fry in a pan with olive oil until cooked.
• Add the mince and sauce to the onions, with coconut aminos.
• Add Tamari to taste (Tbsp or 2), then simmer until sauce has thickened - aim for the consistency you want inside your pie. Set aside.
• Add cashews to a bowl and cover with boiled water. Soak for at least ten minutes then discard water.
• In a blender, add the cashews and all cheese sauce ingredients. Blend until completely smooth.
• Transfer the blended mixture to a saucepan over medium heat, and whisk constantly until it starts to bubble and thicken. Take it off the heat when the sauce is the consistency you like.
• Preheat your oven to 200°C (400°F) and thaw your pastry sheets.
• Grease your pie tins with the olive oil. The recipe should make about 8 half-cup pies.
• Add cheese sauce to the mince filling until it's as cheesy as you want. I add about 1 tbsp per pie. Stir until the filling is properly mixed.
• Cut rounds for each pie tin from your shortcrust sheets. You may need to bunch up and re-roll the off cuts to fit the last one or two.
• Same again for the puff pastry.
• Line the bottom of your pie tin with the shortcrust, then add about half a cup of filling. Cover with puff pastry on top, then - going round the sides - try pinch the cover into the pastry base.
• Bake for about 30 minutes, or just until the puff pastry is all cooked, with no translucent spots remaining. Enjoy!