Product Snapshot – Bako Mincemeat

Various Uses:

Primarily used as a filling for traditional Christmas baking, it can be used in the following:

• Mince Pies
• Tarts
• Christmas Cakes
• Bakewell variations
• Festive rolls

Makes: 12 mince pies

Time: 25 min prep / 20-25 min bake

Ingredients:

• For the Pastry:
  • 225g plain flour
  • 110g vegan block margarine (e.g. Flora Plant Butter, Stork Baking Block)
  • 2-3 tbsp cold water
  • Pinch of salt
• Filling:
  • 250g Bako mincemeat (use more or less depending how full you like them)
• Optional Toppings:
  • Plant milk (for brushing)
  • Demerara or icing sugar (for sprinkling)

Method:

1. 1. Make the Pastry:
   • Sift the flour and salt into a bowl.
   • Rub in the vegan margarine using fingertips until it looks like fine breadcrumbs.
   • Add cold water 1 tbsp at a time and mix until it forms a smooth dough. Don’t overwork it.
   • Wrap the dough in clingfilm and chill in the fridge for 20-30 mins.
2. 2. Prepare the Tins:
   • Preheat the oven to 200*C (180*C fan) / 400*F / Gas 6.
   • Lightly grease a 12-hole muffin tin or shallow tart tin.
3. 3. Roll and Cut:
   • Roll out chilled dough to about 3mm thick.
   • Cut 12 rounds (7-8 cm) to line the tin bases.
   • Cut 12 smaller rounds or stars (6cm) for the tops.
4. 4. Assemble:
   • Place the large rounds into the tin.
   • Spoon 1 heaped tsp of Bako mincemeat into each.
   • Top with the smaller pastry lids or shapes.
   • Brush tops lightly with plant milk.
5. 5. Bake:
   • Bake for 20-25 minutes or until golden brown.
   • Cool the tin for 5 minutes, then transfer to a rack.
6. 6. Serve:
   • Dust with icing sugar or sprinkle with demerara sugar while still warm.