Makes 20 pies
50g mixed peel
50g each dried figs and glace cherries
25g each almonds and pecans, chopped
1 piece of stem ginger, finely chopped, plus 1 tbsp of its syrup
200g muscovado sugar
1/2 tsp mixed spice
3 tbsp brandy (or orange juice)
Zest of 1 orange
1 small unpeeled cooking apple, grated
2 tbsp melted coconut oil
600g plain flour
1/2 tsp salt
300g butter (we used Naturli' vegan butter block)
Sesame butter icing
5 tbsp Original sesame butter
2 tbsp icing sugar
Pink food dye
Sprinkles and glace cherries (optional)
1. Preheat the oven to 180C. Roughly chop any of the fruit into raisin-sized pieces, lightly toast the nuts in a dry pan until fragrant, then roughly chop them too.
2. Put both into a large bowl with the ginger, sugar, spice, brandy or orange juice, zest, grated apple and melted coconut oil.
3. Start on the pastry. Put the flour, salt and butter into a bowl and rub together with your fingertips until the mix is the consistency of breadcrumbs, Pour in a tablespoon of cold water at a time and stir with a wooden spoon until it comes together into a dough.
4. Bring into a ball with your hands, flatten into a disc and chill in the fridge for 10 minutes.
5. Lightly dust a work surface with flour and roll out the pastry to 2-3mm thick. Using a cutter cut out into circles, you will probably need to re-roll the pastry scraps to get the last few circles out.
6. Press the pastry circles into a lightly greased cupcake tray and fill each one to the top with the mincemeat. Then place another pastry circle on top to for the lid, and use a fork to seal the edges together.
7. Bake for 20 mins until lightly golden then leave to cool.
8. Make the icing by sifting the icing sugar and mixing in the sesame butter and as much pink food dye as you wish. Spoon on top of the mince pies and decorate!