Prep time: 30 - 45 minutes (plus one hour chilling time)
Cook time: 20 - 25 minutes
- 70g Ombar 72% (Split into 2 - half melted)
- A small pinch of salt
- 200g coconut oil, melted
- 2 flax eggs
- 500g/1lb 2oz ready-made vegan mincemeat
- 2 tbsp oat milk
- 280g plain flour, sifted
- 125g coconut sugar, sifted
In a bowl, mix the flour, coconut sugar, and salt together. Mix in the coconut oil until completely incorporated.
Stir in the flax egg & melted chocolate until the mixture comes together (you may need to add a little cold water). Knead the dough briefly until smooth, wrap in a sustainable wrap and leave to chill in the fridge for one hour.
Preheat the oven to 200C/180C Fan/Gas 6.
Remove the pastry from the fridge, and roll out to a thickness of 0.5cm/¼in. Using a 7.5cm/3in fluted cutter, stamp out 12 discs from the pastry and use them to line a 12-hole bun tin. Fill each hole with one teaspoon of the mincemeat mixture plus a small chunk of chocolate and brush the edges with plant milk.
Using a 6cm star cutter, cut out 12 stars and use them to top the mince pies, pressing the edges together.. Brush the top of each mince pie with more plant milk. Bake in the oven for 20-25 minutes, or until the pastry is cooked through. Leave to cool and dust with icing sugar.