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Mince Pies

Treat yourself this festive season with our Huel Mince Pies - these were a huge hit in our office.

Ingredients


  • For the filling
  • 150g mixed dried fruit (roughly chopped)
  • 1 unwaxed orange (zest only)
  • 30ml apple juice (or brandy if preferred)
  • 1 tsp lemon juice
  • 15g soft brown sugar
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • ½ tsp nutmeg
  • 1 apple (peeled & grated)

  • For the pastry
  • 300g plain flour
  • 100g Original Huel
  • 200g dairy-free spread
  • 20g icing sugar
  • 50ml non-dairy milk (for brushing)

Instructions

  • Weigh all mincemeat ingredients into a large saucepan and mix all together. Heat for 20- 30 mins until sugar has melted and liquid has reduced slightly - mix will thicken further on cooling so be sure not to over-reduce!
  • Combine coconut oil and flour in a mixer until resembles breadcrumbs. Add sugar and pulse to combine. Add a little ice-cold water until pastry is just coming together. Tip onto a clean surface and pat into a dish shape. Wrap in clingfilm and chill for 30 mins.
  • Take out the fridge and cut off 1/3 to save for the topping. Roll out the rest to thickness of 0.5cm and use a cutter to cut out the bases. The mix should provide 18 bases.
  • Spoon in mincemeat and leave in the fridge while cutting the tops from the remaining 1/3 of pastry with a star cutter. Brush tops with a little milk.
  • Bake at 180c for 30 mins until the pastry is crisp and the tops are golden. Cool a little, then dust with a little icing sugar to serve.

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