Is it possible to enjoy Christmas without mince pies? I think not. One of the lovely things about living in a community as international as Edinburgh is it brings to light the absurdity of some British traditions – including mince pies. I find myself explaining that no, it’s not a proper Christmas party without mince pies, yes, they are sweet and no, we don’t put actual meat in them anymore. Often supermarket mince pies are accidentally vegan but this year (thanks to the falling global milk price) most of them seem to contain butter, although I have spotted some vegan ones in Waitrose. To make your own vegan mince pies is easy and only differs from the traditional recipe by substituting baking margerine, such as Stork, for butter. This is the recipe that my mum uses every year and the pies never stay around for long!
You Will Need (makes 12 – 18 mince pies):
Jar of mincemeat (if you look for mincemeat with vegetable suet it is usually vegan)
One round and one star shaped cookie cutter
8oz flour (plus extra for dusting)
5oz vegan margarine
2oz icing sugar
Step 4: Bake in a moderate oven (180 degrees c or 360 degrees f) for 20 minutes or until golden brown. Dust with icing sugar once cool.
I hope you’re enjoying this festive period, whatever you celebrate, and make sure to try a mince pie on me if you haven’t before!