Its into December a bit now, so I can safely post this recipe without being judged by the Xmas haters. Here’s a basic recipe for mince pies, feel free to fancy it up a bit by swapping a little bit of the dried fruit with dried cranberries. Use shop brought shortcrust pastry if you must, but don’t think of using puff pastry, its madness….

Ingredients:
Filling:
1 1/2 cup good mixed dried fruit, roughly chopped
zest of 1 unwaxed organic orange
1/4 cup brandy
1 tsp lemon juice
2 tbsp soft brown sugar
1 tsp cinnamon
1/2 tsp mixed spice
1/4 tsp fresh grated nutmeg

1 apple, peeled and grated

For the pastry:
2 1/2 cup plain flour
pinch salt
2 tbsp caster sugar, plus extra for sprinkling
1 cup diced vegetable shortening/ baking block
1/4 cup vodka (or ice cold water)
1/4 cup ice cold water, or as needed

Method:
Mix all the filling ingredients apart from the apple in a bowl, cover and leave to sit overnight on the counter, until the brandy has been absorbed into the dried fruits.To make the pastry, mix the flour, sugar and salt in a mixing bowl. Rub in the fat. Mix in the vodka, then add the water a little at a time until you have a firm yet rollable dough. Wrap dough in cling film and place in the fridge to rest for 30 minutes or so.  Preheat the oven to 200c/400f and grease a 12 hole muffin tray. Stir the grated apple into the filling mix.  Roll the pastry out into a big rectangle about 1/4cm thick, and using a cutter afew cm bigger than the holes in you muffin tray, cut out 12 circles of pastry. Gently press the discs of pastry into the muffin tray, prick the base of each with a fork and fill with a tbsp of the filling, then cut out 12 stars or pastry and place ontop of the filling, Brush with vegan milk, sprinkle with sugar and bake for about 25 minutes until the pastry is crisp and slightly browned.