Recipe

Serves:  6 people | Prep time:  25 minutes | Cooking time:  20 minutes

British | Dairy Free | Vegetarian | Vegan | Snack

Ingredients

• 50ml Apple juice
• 110g Soft brown sugar
• 25ml Orange juice
• Zest of one orange
• 50g Natural Selection raisins
• 150g (1/2 pack) Berry bounty
• 1/2tsp Ground ginger
• 1/2tsp Ground cinnamon
• 70g Vegetable Oil
• 180g Plain flour
• Water to help bind if needed
• Caster sugar for sprinkling

Method

1. Add the apple juice, 50g of sugar, orange juice, zest, raisins, berries and spices and cook over a low heat until the berries have soaked up the liquid and there is a syrupy texture.
2. Mix the oil, remaining sugar and flour until it comes together, this may need some water if it is a little dry.
3. Allow the pastry to rest in the fridge for an hour.
4. Preheat the oven to  180°c.
5. Roll out the pastry on a floured surface until as thick as a pound coin.
6. Cut out discs of two sizes for the base and top- feel free to use a star or Christmas shape for the top.
7. Line the mince pie tin with the larger discs, vegan pastry can be more difficult to work with so if you are struggling to line the tin wells press the pastry straight into the well and mould into shape then neaten the edges.
8. Add the filling and top with the smaller pastry disc.
9. Sprinkle with caster sugar and cook for approximately 15-20 minutes - until golden brown.