Vegan Rum, Hazelnut & Marzipan Mince Pies
Vegan pastry filled with a thin layer of sweet marzipan and rum flavoured mincemeat gives these pies a lightly spiced festive warmth. PLUS they are topped with a buttery almond crumble and a dusting of sugar for added flavour and texture. Delicious!
Servings: 18 pies
- 2 sheets Shortcrust pastry (ready rolled)
- 220 g Marzipan
For the mincemeat
- 1 apple, grated
- 100 g hazelnuts, roasted & chopped
- 150 g mixed dried fruit
- 1 orange, grated zest & juice
- 400 g tin of apricots
- 50 ml cherry juice
- 150 g brown sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp all spice
- 2 shots spiced rum
For the crumble
- 1 cup oats
- 100 g vegan margarine
- 2 tbsp golden caster sugar
- 1/2 cup flour
- 40 almonds, roughly chopped
To make the mince meat
Preheat the oven to 180C | Gas mark 4.
Place all of the ingredients apart from the rum into an ovenproof dish. Cover with a lid or foil and roast for 30-40 minutes until bubbly. Once done, remove from the oven and let it cool completely before the next step.
Place the filling into a food processor or a blender and whizz for a few seconds. I don't like mince pies that are really chunky but you still want a bit of crunch from the hazelnuts. I like mine to be somewhere between smooth and chunky so whizz for a few seconds, see if the texture is right for you and if not, whizz again. Once happy, stir in the alcohol.
Assembling the pies
Preheat the oven to 200C | Gas mark 6. Grease your muffin trays with a little margarine.
Unroll the pastry and using a 9cm wide round cutter, cut out 18 circles, then press them into your prepared muffin tin.
Roll out the marzipan until 2mm thick. Using a 4cm wide round cutter, cut out 18 circles and place in the bottom of each pie. Top each one with a tablespoon of mincemeat and sprinkle with the crumbly filling.
Bake in the middle of the oven for 16 minutes or until lightly golden. Once cool, dust with icing sugar and dig straight in.