Clementine & Chocolate Mince Pie Slices

Clementine & Chocolate Mince Pie Slices
A simple, quick version of a mince pie. No fiddling around cutting out pastry, Vicki creates one large pie that she cuts into slices. This recipe is made with her clementine and cointreau mincemeat with added chocolate chips with decadence. It can also be made without egg by substituting it with 1 flax egg made up from 1 tbsp of ground flax mixed with 3 tbsp of water and stirred until thick.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 16
Clementine & Chocolate Mince Pie Slices

Ingredients

FOR THE PASTRY

200g of The Free From Fairy Free-from Wholegrain Plain Flour - £5.00

50g Trex (solid margarine)

50g Dairy-free margarine (I use Tesco or Sainsburys own soft spread but it does say may contain traces of milk...)

50g White sugar (optional if you want sweet pastry)

1 Egg

FOR THE FILLING

4 or 5 tbsp Mincemeat

25g Dark chocolate chips

2 tbsp Dairy-free Milk for brushing

How to make

FOR THE PASTRY

  1. Place the flour and margarines into a large bowl and, using a knife or fork, mash the butter into the flour until you have fine breadcrumbs

  2. Add the sugar and mix through

  3. Add the egg to the mix and bring together to form a dough. If you need to, add a tiny bit of cold water to bring it together. I didn't need to but it will depend on the flour you use

  4. Wrap in cling film and chill for 20 minutes before using

FOR THE FILLING

  1. Make or buy the mincemeat - you'll need a good 4 or 5 tablespoonfuls

  2. Scatter a clean surface with flour, then roll out the pastry into a rectangle approx. 5mm thick

  3. Cut a small strip of pastry from the rectangle for decoration later

  4. Transfer the large piece of pastry to a baking tray and spread with the mincemeat - right to the edge. Scatter with dark chocolate chips.

  5. Cut some star shapes out from the spare piece of pastry and place on top of the mincemeat and chocolate

  6. Brush the stars with dairy-free milk, then place in a pre-heated oven at 180 degrees (160 degree fan) for 25 - 30 minutes until golden

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