Cooking Instructions

Here’s the special pastry recipe to go with my famous “Vegetarian Mincemeat.”

Method:

Sift the flour into a large mixing bowl and add the ground almonds. Add the butter cut into pieces and blitz or rub in with fingertips.

Sift in the icing sugar, add the grated lemon rind and stir to mix.

Combine the egg yolk and milk and mix with a fork. Add to the dry ingredients and using a metal spoon or in mixer with beater, mix until the ingredients are evenly wet.

With floured fingers, draw the mixture together to make a rough dough in the bowl.

Turn out the pastry onto a lightly floured worktop and knead two or three times so that it is smooth.

Pop the pastry in the fridge for 20 minutes before rolling to allow it to rest.

Get a nice non stick cupcake tray and roll out your pastry cutting some nice thick (2mm) rounds and press them into the tin.

Place the mince meat in the centre of each to about halfway.

If you wish you can reroll the leftover pastry and cut out shapes such as stars and small Christmas trees a little smaller than the pastry rounds.

Cook in a preheated over at 170 Degrees Celsius for 15 minutes before leaving to sit for 5 minutes and then placing onto a cooling rack.