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My Vegetarian Mince Pies

 
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Vegetarian Mince Pies recipe

Yield

36

servings

Prep

20

min

Cook

10

min

Ready

30

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

Mincemeat
4 ounces currants
4 ounces raisins, seedless
4 ounces grapes, seedless
sultanas
2 ounces dates
cooking
2 ounces candied fruit
*
2 ounces maraschino cherries
*
2 ounces almonds
flaked
1 each bananas
ripe, peeled
4 tablespoons brandy
or whisky
½ teaspoon ginger
ground
*
½ teaspoon nutmeg
grated
½ teaspoon mixed spice
*
Pastry
8 ounces all-purpose flour
4 ounces vegetable shortening
6 tablespoons water
cold

Directions

MINCEMEAT: Mix everything together either by hand or, if you desire a smoother texture, in a food processor.

PASTRY: Rub shortening into the flour until the mixture resembles fine breadcrumbs.

Add enough flour to enable the pastry to hold together.

Roll out pastry and cut into 12 cm circles.

Press circles into the bottom of lightly oiled baking tins.

Fill with mincemeat and cover with another pastry circle.

Press down at the edges and make a small steam hole in the top.

Bake for 10 minutes at 400℉ (200℃) (200C).

These pies can be frozen before baking either in the tin or remove from tin once they are solid.

Mincemeat will keep for 1 week covered in the fridge.

Note: You can make mini pies too.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 6452% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 5%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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