Vegan Frangipane Mince Pies

No ratings yet

These Vegan Frangipane Mince Pies are a rich and decadent twist on a classic. They are full of fruity, nutty flavour and taste fantastic still warm with a dollop of cream.

Prep Time30

Cook Time15

Chilling time15

Total Time1

Course: Dessert, Snack

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: almond extract, caster sugar, egg replacer, flaked almonds, flour, ground almonds, mincemeat, non-dairy butter

Servings: people

Calories: 373.25kcal

Ingredients

For the pastry

200 grams plain flour
50 grams caster sugar
50 grams non-dairy butter e.g. Flora or Naturli
50 grams vegetable shortening e.g. Trex
45 ml cold water roughly 3 tablespoons

For the filling

500 g mincemeat roughly 1 jar

For the frangipane top

140 g non-dairy butter
140 g caster sugar
2 tablespoon egg replacer made according to the packets instructions to replace 2 medium eggs
0.5 teaspoon almond extract
85 g self-raising flour
100 g ground almonds
4 tablespoon flaked almonds
icing sugar to dust

US Customary - Metric

Instructions

To make the pastry and filling

Sieve your flour and caster sugar into a large mixing bowl.
Cut the non-dairy butter and vegetable shortening into cubes.
Rub the fat into the flour by pushing the fat and flour through your finger tips.
Once the mixture resembles fine bread crumbs (and there are no large lumps of fat) add the water and stir until the mix begins to bind.
To bring it all together, use your hands to form it into a ball. You may need a little more water to get it to bind together properly but don’t worry just go with your instincts!
Next place the ball of pastry in a bowl cover with clingfilm and refrigerate for at least 15 minutes.
While the pastry is resting, pre-heat your oven to 180C / 350F/ gas mark 4.
After 15 minutes, dust a work surface.
Roll out the larger pastry ball until a quarter of a centimetre thick and using a large round cutter, cut out 16 mince pie cases.
Gather the scraps together and roll out again as and when you need to.
Grease cupcake tins and place the pastry discs into the tin.
Fill with a tablespoon of mincemeat.

To make the frangipane top

Beat together the non-dairy butter and sugar until creamy.
Make up the egg replacer according to instructions then beat until the butter/sugar mix along with the almond extract.
Fold in the flour and ground almonds until the mix is smooth.
Spoon the frangipane mixture over the filled mince pies then scatter with flaked almonds.
Place in the oven for 15-20 minutes or until golden, turning round halfway through.
Once they are done pop on a cooling rack and dust with icing sugar.

Nutrition