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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Plant Based Mince Pies
 Categories: Dessert, British, Pies, Vegan
      Yield: 12 Servings
 
  1 1/2 ts Allspice
     30 g  Apples; Granny Smith or
           - Pink Lady
    1/4 ts Ground cinnamon
    1/4 ts Ground cloves
    1/4 ts Ground ginger
    150 g  Light brown sugar
    100 g  Dates; pitted
    250 ml Orange juice
    180 g  Sultanas or raisins
      2    Frozen Jus Rol pastry sheets
 
  Preparation time: 10 minutes
  Cooking time: 40 minutes
  
  Add the orange juice to a medium-sized saucepan on a medium to high
  heat.
  
  Add the sugar to the orange juice and stir until it dissolves, bring
  to the boil, then reduce heat to a simmer.
  
  Chop the apples into small dice pieces, discarding the core. Chop the
  dates and add to the sugar mixture along with the sultanas/raisins
  and spices. Simmer and stew down for about 20 minutes and allow to
  cool before filling your cases.
  
  Get a muffin tray and fill with 12 foil mince pie cases.
  
  Unroll the defrosted pastry on a lightly floured surface. Using a 9
  to 10 cm circular cutter, cut out 9 to 10 circles from the first
  pastry sheet.
  
  Then simply gather all the pastry scraps, form a smooth dough ball
  and roll out again to cut the final 2 to 3 circles needed. With the
  second sheet of pastry, use a 7 cm circle or star-shaped cutter to
  cut the 12 tops for your mince pies.
  
  Line all 12 of your mince pie cases with the pastry and gently fill
  with the fruit mixture, a heaping 1-1/2 tb per pie.
  
  Top with the pastry stars, brush with a little non-dairy milk to help
  the pies go golden brown when baking.
  
  Bake for about 20 minutes in the oven and add a sprinkle of icing
  sugar using a sieve to finish.
  
  Recipe by David & Stephen Flynn
  
  Recipe FROM: 
 
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