News & Features

Tuesday 13th December 2016

Delicious mince pies

Here is Oliver Cowmeadow's recipe for delicious macrobiotic mince pies - sugar free and vegan.  Merry Christmas from all at the school!

 

 

 

 

OLIVER’S MINCE PIES

Makes 12 mince pies

Mincemeat:

1 ½ cups chopped apple
1 ¼ cups raisins
1 cup apple juice (fresh or made from concentrate)
zest of 1 orange
zest of 1 lemon
1 tsp grated ginger juice (grate root ginger finely and squeeze out the juice in your hand)
¼ tsp grated nutmeg
2 pinches sea salt
1 tsp white miso or barley or rice miso
1/3 cup finely chopped walnuts

Pastry:

2 ½ cups white spelt flour
1/3 cup deodorised sunflower oil
2 pinches sea salt
cold water to mix

Method:

1. Put all the ingredients for the mincemeat except the walnuts into a pan and simmer with a lid for 35-40 minutes, until the fruit is all soft and the liquid has disappeared.

2. Mix in the chopped walnuts.

3. To make the pastry, mix the salt into the flour in a bowl, add the oil and mix well with the flour.

4. Add 1 tbsp of cold water at a time until you get a stiff dough.

5. Put the dough in the fridge for an hour or two, then bring out and roll out to about 1/8 inch or 3mm thick.

6. Use a larger pastry cutter to cut 12 bases, and then a smaller cutter to cut 12 pie tops. When you have cut as many as possible you will need to roll all the bits left over into a ball and roll out again, to cut more pieces.

7. Lightly oil a bun tray and put in the pie bases.

8. Put a spoonful of cooked mincemeat into each.

9. Wet the edges of the tops so that they stick to the bases, put them on the top of the pies and pinch the edges of the pastry together.

10. Cook in a pre-heated oven at 200 C, 400 F or gas mark 6 for 20 minutes or until lightly golden on top.

11. When they are done, spread them out to cool, and enjoy with Oatly or soya cream!