Frangipane Mince Pies
At Stem & Glory we always try to combine familiar foods with a modern twist, and this very tasty take on the traditional mince pie has been very popular in the past few years. We serve ours as a slice rather than a mini pie, a little like a Bakewell. You can of course make them into individual pies too.
INGREDIENTS & METHOD
Pastry:
200g plain flour
50 caster sugar
80g vegan butter
45 ml cold water roughly 3 tablespoons
500g Mincemeat
Add the flour and caster sugar into a large mixing bowl.
Cut the Flora butter into cubes.
Rub the fat into the flour with your finger tips.
Once the mixture resembles fine bread crumbs, add the water and stir until bind.
use your hands to form it into a ball. Cover and let rest for 15 min.
roll the pastry into a large baking tray lined with parchment, or cut into individual pie bases.
Add a layer of mincemeat (or heaped teaspoon if making individual pies) on to the pastry
Pie Topping:
140 g vegan butter
140 g caster sugar
2 tbsp ground flax seed mixed with water (you can also use chia seed)
85 g self-raising flour
100 g ground almonds
4 tbsp flaked almonds
Beat together the vegan butter and sugar until creamy.
Add the flax mixture then beat
Fold in the flour and ground almonds until the mix is smooth.
Spoon the frangipane mixture over the filled mince pies then scatter with flaked almonds.
Bake in 1a pre heated oven at 180C for 15-20 minutes or until golden, turning round halfway through.
Once they are done, cool and cut to 9 or 12 pieces. Store in the fridge.
Brandy Butter/Cream:
100g of vegan butter
2.5 tsp brandy
1/2 tsp vanilla essence
Mix well and store in the fridge
Assembly:
Warm for 45 seconds in the microwave or 5 mins in the oven at 180C.
Dust the top and around the plate with cinnamon.
Add the brandy butter/cream on top or underneath
Dust with icing sugar
