Quorn Christmas Mince Pies

Name: Quorn Christmas Mince Pies
Yield: 18
Ingredients: 75g Quorn Mince (quarter of a bag); 50g raisins; 90g currants; 30ml brandy; 1 tsp lemon zest; 1 tsp lemon juice; 55g dark brown sugar; 20g chopped mixed peel; ¼ tsp grated nutmeg; 1 small bramley apple, peeled and grated; * 2 sheets ready made shortcrust pastry

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Mince pie recipe made with Quorn Mince served on white plates with black rim, dessert forks and a strand of ribbon on the table

Make your own Mince Pies using this tasty homemade recipe from Rowan Claughton. Made using Quorn Mince, nutmeg, raisins and a large Bramley apple for some festive flavours! We’ve used ready-made shortcrust pastry so if you aren’t confident in pastry making, shop bought is perfect. Just don’t forget the icing sugar sprinkle!

Recipe by Rowan Claughton.

Vegan And Vegetarian Traditional British Food Vegan and Vegetarian Christmas Recipes

Serves 18

0 mins

A Little Effort

196 cals
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

No Soy

High in Protein

Ingredients

For Mincemeat

75g Quorn Mince (quarter of a bag)
50g raisins
90g currants
30ml brandy
1 tsp lemon zest
1 tsp lemon juice
55g dark brown sugar
20g chopped mixed peel
¼ tsp grated nutmeg
1 small bramley apple, peeled and grated
- 2 sheets ready made shortcrust pastry

Method

Soak the raisins and currants in the brandy and lemon juice for 1 hour, then drain and set the brandy aside. Mix all the Mincemeat ingredients together in the order given, then add the brandy back in once everything is well mixed. Cover and refrigerate, then leave for at least 1 hr for flavours to combine.
Heat oven to 180C fan. Using a round cutter (about 10cm), cut out 36 bases of shortcrust pastry and carefully press them into greased muffin trays. Spoon approx. 2 teaspoons of mincemeat into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg and make a small cut in the tops.
Bake mince pies for 20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.

Recipe by Rowan Claughton.