Gluten free, vegan-friendly mince pies
These mince pies were made for a friend who can neither tolerate gluten or products which do not address the concerns of a vegan diet.
The flour used was a mix of rice, potato and tapioca flours which was rubbed into a vegetable vegan approved shortening. The ratio was quite high (the more fat the shorter the pastry) as with earlier pies I found that the pie casing dried to become quite crisp and unpalatable (the opposite of that yielding, buttery goodness that you usually associate with mince pies).
Furthermore I added a vegan society approved unrefined sugar. Usual caster sugar is processed through animal bones and as such cannot be considered a vegan product.
Pastry Recipe:
200g gluten free plain flour (potato, tapioca and rice blend)
150g of vegetable shortening
50g of vegan approved unrefined sugar
Mince mixture:
150g currants
150g raisins
50g orange juice
zest of 1 orange and 1 lemon
1 tsp mixed spice
1 tsp of molasses syrup
1 finely diced apple
(as with usual mince pies the longer you can make the filling in advance and leave it to marinade together the better)
Method
Mix everything for the filling together and leave for at least 2days to marinade. With the pastry do not over work. Rub the shortening into the flour, mix in the sugar and then a splash of cold water to bring the dough together. Bring the dough into a brick shape before storing in the fridge wrapped in cling film.
Once chilled (minimum 30minutes to an hour) (10/15mins in freezer) roll between parchment paper/greaseproof paper sheets. Once rolled chill again. As the shortening ratio is high the dough won't take a lot of working before the fat begins to melt. If you have had the dough out and have rolled it a lot then chill it again. Once rolled and firm to the touch, cut to shape, place in a greased pie baking tray. Fill each base with mince and either leave uncovered or cut stars or any other seasonal shape to finish. Bake for 12 to 15 minutes, check the pastry it should be like shortbread, crumbly rather than crisp. Cool and then they are ready.
