Dairy Free Mince Pies

600 g 1 LARGE JAR MINCEMEAT

1 ZEST OF ORANGE

1 APPLE (FINELY CHOPPED)

1 ZEST OF LEMON

LITTLE ICING SUGAR, FOR DUSTING.

FOR THE PASTRY:

260 g PURE SUNFLOWER

375 g PLAIN FLOUR

125 g CASTER SUGAR, PLUS EXTRA FOR SPRINKLING

2 1 LARGE EGG, PLUS 1 BEATEN EGG FOR GLAZING (OR VEGAN EGG REPLACEMENT AS PER PACK INSTRUCTIONS FOR 2 EGGS – E.G. 2 TEASPOONS OF ORGRAN NO EGG WITH 4 TABLESPOONS WATER)

Place 375g plain flour and 260g Pure Sunflower in a bowl and rub together to a crumb consistency.

Add 125g caster sugar and 1 large beaten egg and mix together.

Tip out onto a lightly floured surface and fold until the pastry comes together. Be careful not to over mix. Wrap the pastry in cling film and chill for 10 minutes.

Scoop the large jar of mincemeat into a bowl and add 1 finely chopped apple and the orange and lemon zest.

Heat the oven to 220°C, 200°C fan, gas 7.

Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.

Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.

Bake the mince pies for 15-20 minutes until golden brown. Leave to cool before releasing them from the muffin trays and dust with a little more icing sugar before serving.

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