Vegan Mince Pies with Raw Cashew Cream,

To make the pastry combine the flour and salt and add the coconut oil.  Quickly rub the oil into the flour until you have fine breadcrumbs.  Next, add a few teaspoons of ice cold water at a time , stirring in with a knife until your pastry begins to come together.  You should then be able to use you hands to form the pastry into a ball.

Flour a surface and a rolling pin and roll out your pastry to around 3 mm thickness.  Cut 7-8 cm rounds from your pastry and place half of them into a pie tin.  Spoon a generous helping of vegan mincemeat (see my other recipe) on to each pie base and top with another pastry round.  Crimp the edges of the pie to seal the filling inside.  Using a sharp knife cut a small hole in the pie lid to allow steam to escape.  Brush with almond milk.

Bake in the oven at 200 degrees for 12 – 15 mins until golden

To make the cashew cream, soak your cashews for at least 3 hours or overnight.  Drain and add with the rest of the ingredients into a blender.  Blend, adding a little water until you have the desired thickness.  You may need to blend for around 10 to 15 mins to make your cream super smooth.

Refrigerate before serving to allow the cream to thicken.