The Generous Mince Pie

This is a great recipe I found by veggie cook Rose Elliot - if you buy ingredients from Essential - money is going to charity too

1. 1

   Makes 24 Mince Pies
   • Chop the fruit salad mix using a knife or snipping it with scissors. Put into a bowl with the super fruit mix, dried cranberries, marsala, brandy or orange juice, maple syrup and spices. Mix well, then cover and leave for 12-24 hours, stirring occasionally.
   • Put the mixture into a food processor along with the banana and pulse until the mixture is chopped and blended, but still has some texture.
   • Keep in a covered bowl in the fridge for up to a week.
   • Remember: any left over mince meat can be warmed and served with vanilla ice cream for a festive treat!
   
   FOR THE PASTRY
   This pastry is richer than a normal shortcrust, really easy to make, and comes out very light and crumbly, just how I like wholemeal pastry to be. If you can get wholemeal spelt flour – that is, flour milled from the original, oldest variety of wheat – do use that, it has a lovely sweet, nutty flavour. Otherwise, use a finely-milled wholemeal flour.
   
   250g (9oz) Essential wholemeal spelt flour
   175g (7oz) soft, salted butter or pure vegetable margarine
   
   • Put the flour and butter into a bowl. Using a fork, lightly blend them together until they form a dough
   • Gather the dough up into a ball, knead it lightly on a floured board and roll it out, not too thinly.
   
   TO MAKE THE GMPs (Makes 12 mince pies)
   Pastry as above
   ½ quantity (300-350g (10-12oz) of Fresh and Spicy Mincemeat, as above
   3-4 tablespoons soya milk for brushing
   a little caster sugar, for sprinkling
   
   • Set the oven to 220°C (425°F), gas mark 7
   • On a lightly-floured board, roll the pastry out fairly thinly, but be gentle with it: this pastry is not supposed to roll out extra thin.
   • Cut circles to fit small tartlet tins, for my tins I use a 7cm (23/4in) round cutter for the base of the tins and a 5.7cm (21/2in) cutter for the top.
   • Ease the larger circles of pastry into the tins and fill with a good teaspoonful of mincemeat. Cover with a smaller pastry circle to fit the top, press down lightly.
   • Brush the tops of the pies with soya milk and sprinkle quite thickly with caster sugar. With a skewer make a steam-hole in the centre of each pie.
   • Bake for about 10 minutes, until the pastry is set and the sugar on top looks crisp.
   • Cool slightly then carefully ease the GMPs from the tin using a palette knife.
   
   TO FREEZE
   You can do this after cooking, once the GMPs are completely cold, or freeze them in the tins before brushing with soya milk and sprinkling with sugar. To cook, de-frost, brush with soya milk, sprinkle with caster sugar and bake as described.