You can't have Christmas without mince pies! I love them both cold or warm served with a little vanilla vegan ice cream or topping cream... yum! You can use frozen pastry if you wish, but I sometimes find the frozen pastry comes out a little chewy.
150g plain flour
50g ground almonds
25g Copha, grated
50g vegan margarine
Juice of half an orange
1 jar of fruit mince
Preheat oven to 180°C.
Place the flour in a bowl and rub in the vegan margarine and Copha until it resembles breadcrumbs (you could do this in a food processor). Mix in the almonds.
Add the juice and mix briefly into the flour until it starts to form a ball. Bring the mixture together with your hands and knead briefly until smooth.
Place in plastic wrap and chill in the fridge for 15 minutes.
Roll the pastry out thinly and cut 12 circles. Places these in an oiled muffin tin and refrigerate again for about 20 minutes (retain any left over pastry).
Fill the moulds with fruit mince. Top either with pastry or a pecan nut.
Bake for 15-20 minutes, until just brown.