This is literally my favourite recipe to make over the holiday season. It makes the whole house smell divine and they are by far the best mince pies I get to scoff throughout the Christmas period.
Now, my husband is absolutely and completely intolerant to lactose, so Christmas can be a difficult time for him on the food front. Over the last few years, I’ve slowly been adapting my recipes so that he can eat them too. He hadn’t been able to eat a mince pie in a really long time, so he was over the moon that these worked out. I’m off to bake a few (hundred) more!
225g Flora Dairy Free
350g Plain Flour
100g Golden Caster Sugar
Icing Sugar to Dust
To make the pastry, rub 225g cold, Flora Dairy Free into 350g plain flour, then mix in 100g golden caster sugar and a twist of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. You can use the dough immediately, or roll into a sausage shape and chill for later.
Preheat the oven to 200C/gas 6/fan 180C. Line holes in a cake tin by rubbing with lightly with Flora Dairy Free. Then press a small walnut-sized ball of pastry into each hole, to make the base. Spoon mincemeat into the pies.
Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. You could now freeze the pies for up to 1 month.
Bake for 20 minutes, until golden brown. Leave to cool in the tin for 5 minutes, then remove and place upon a wire rack. To serve, dust with icing sugar. They will keep for up to 3 to 4 days in an airtight container.