Mince pies (Christmas fruit tarts)

Ingredients

• 55 g raisins, for the filling
• 55 g golden raisins, for the filling
• 55 g dried currants (or more raisins), for the filling
• 55 g sugar, for the filling
• 30 g vegan butter, for the filling
• ½ teaspoon grated nutmeg, for the filling
• Zest of ½ lemon, for the filling
• 170 g apples, for the filling
• 450 g flour, for the pastry
• 170 g vegan butter, for the pastry
• 8 tablespoons cold water, for the pastry

Missing an ingredient?

• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of lemon
• What to use instead of vegan butter
• What to use instead of raisins
• What to use instead of golden raisins

Instructions

1. For the filling, wash the raisins in warm water and dry them well. Wash and core the apples without peeling them.
2. Chop the raisins and apples very finely. Add the sugar, zest and nutmeg, and finally the melted vegan butter. Mix well. This is the filling (in sealed jars it keeps until Christmas).
3. For the shortcrust pastry, rub the vegan butter into the flour with your fingertips until it looks like breadcrumbs. Add the cold water little by little until you have a fairly firm dough, and roll it out about 5 mm thick. This is the shortcrust pastry.
4. Preheat the oven to 200°C (400°F). Cut rounds of pastry, line a muffin pan with them, fill them and cover them with smaller rounds.
5. Bake for about 20 minutes, until golden.

Nutrition facts

Approximate, per serving (about 82 g). Calculated with data from USDA FoodData Central.