Perfect crisp and buttery pastry with a hint of orange, a succulently fruity mincemeat filling and yet, totally egg, meat and dairy free! You're going to love my vegan mince pie recipe.
Make the chia egg by mixing 3 tbsp water with the chia seeds and setting aside for 5 minutes.
Put the flour and icing sugar in a mixing bowl. Mix together.
Add the cold, cubed vegan butter. Rub together until the mix resembles fine breadcrumbs. Shake the bowl back and forth to check for lumps, which should rise to the top.
Add the chia mix, orange zest and 1 tbsp of cold water. Cut the water through the mixture with a cutlery knife until it starts to clump.
It should now come together as a dough. Add more water drop by drop if necessary. You want to work the dough as little as possible, do this without too much kneading.
Separate one third of the dough, cover both pieces and chill in the fridge for 15 minutes to make it easier to work with.
Make the pies
Turn the larger piece of dough onto a floured board and roll out thinly. Cut out 12 discs with the larger cutter, reworking any leftover pastry if necessary to get all 12.
Line your tin with your pastry discs. If you have long nails, you can use a piece of pastry dipped in flour to help ease the pastry snugly into the tin.
Spoon about 1 tbsp mincemeat into each of your pastry cases.
Roll out the remaining pastry. Cut out 12 discs the same size as the tops of your pies. Again, you may need to gather and re-roll to get all 12.
Dab the edges of the pastry cases with a sprinkling of water.
Top your pastry cases with the pastry discs. Press down around the edges of the lid so that it sticks. I used a crimping pattern.
Brush the mince pies with the plant milk and then sprinkle with the golden granulated sugar.
Cut a little slit in the top of each pie to allow steam to escape, then bake in the oven for 15-20 minutes.
Allow to cool a little before serving, as the filling will be very hot.