Running. Cooking. Yoga. Life

Namaste!

Tis the Season my friends, and in celebration of Christmas I will be posting vegetarian Christmas recipes and the like. The first one is this: mini mince pies with lemon icing.  It’s pretty quick, easy, cheap to make, and can even be prepared ahead and frozen so they are ready to cook when your guests arrive.  I stumbled on this recipe today while I was looking for Christmas party ideas, hope you all enjoy it!

Ingredients:

• 200g plain white flour, sifted
• 100g cold butter, cubed
• 25g ground almonds
• 2 Tbsp cornstarch
• 1 Tbsp water
• 410g jar mincemeat
• 50g icing sugar

For the icing:

• 8tbsp icing sugar
• Zest and juice of 1 lemon

Method

1. Place the flour, butter, ground almonds, icing sugar, cornstarch, and water in a food processor and whizz until the mixture forms a ball. Turn out onto a lightly floured surface and knead very gently. Wrap the pastry in clingfilm and chill for at least 30 minutes.
2. Preheat the oven to 200°C, gas mark 6. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Using a 6cm pastry cutter, cut out 36 rounds and line 3 x 12-hole mini bun or muffin tins. (You may have to re-roll the pastry; if you have fewer tins, make the pies in batches.) Fill each case with mincemeat.
3. Bake the pies for 10-12 minutes, or until the pastry is just beginning to brown around the edges. Cool for 5 minutes, then transfer to a wire rack and allow to cool completely.
4. Mix the icing sugar with just enough lemon juice to make a smooth but thick paste. Cover each mince pie with icing and top with a little lemon zest. If packing into boxes, allow to set first. The pies will keep for up to 1 week in an airtight container.  Makes 36 pieces.

Yum!  I will definitely be whipping up some of these soon.  Enjoy and Namaste,

Lyla