Vegan mince pies recipe
 These amazing vegan mince pies use filo pastry so are seriously quick and easy. Just make sure you get vegan mincemeat! 25g/1oz vegan spread or olive oil150g/5½oz mincemeat (use one with lots of fruit)125g/4½oz ripe or tinned pear, chopped50g/1¾oz chopped satsumas2 tsp cornflour5 sheets filo pastry 25g/1oz vegan spread or olive oil 150g/5½oz mincemeat (use one with lots of fruit) 125g/4½oz ripe or tinned pear, chopped 50g/1¾oz chopped satsumas 2 tsp cornflour 5 sheets filo pastry Method Preheat the oven to 200C/180C Fan/Gas 6. Brush the cups of a 12-cup bun tin with a little vegan spread or oil.Mix the mincemeat with the pear, satsumas and cornflour in a bowl, stirring until the cornflour has dissolved.Lay a sheet of filo on the work surface and brush with melted spread or oil. Place another sheet of filo on top , and brush again. Place a third sheet of filo on top and brush again. Cut the stack of filo into 12 pieces (a pizza wheel is good for this). Press a piece of filo into each cup of the bun tin.Divide the mincemeat mixture equally between the pastry-lined cups. Butter the remaining sheets of filo separately, and cut each piece into 6. Scrunch up the pieces and put one on top of each mince pie. The more crinkles, the better.Bake in the oven for 15 minutes, or until the top is golden-brown and crisp. Remove from the oven and allow to cool in the tin for 5 minutes before transferring carefully to a wire rack. These really are best eaten warm from the oven, as they tend to soften when cool. But the pies can also be reheated for 5 minutes to crisp up again. Preheat the oven to 200C/180C Fan/Gas 6. Brush the cups of a 12-cup bun tin with a little vegan spread or oil. Preheat the oven to 200C/180C Fan/Gas 6. Brush the cups of a 12-cup bun tin with a little vegan spread or oil. Mix the mincemeat with the pear, satsumas and cornflour in a bowl, stirring until the cornflour has dissolved. Mix the mincemeat with the pear, satsumas and cornflour in a bowl, stirring until the cornflour has dissolved. Lay a sheet of filo on the work surface and brush with melted spread or oil. Place another sheet of filo on top , and brush again. Place a third sheet of filo on top and brush again. Cut the stack of filo into 12 pieces (a pizza wheel is good for this). Press a piece of filo into each cup of the bun tin. Lay a sheet of filo on the work surface and brush with melted spread or oil. Place another sheet of filo on top , and brush again. Place a third sheet of filo on top and brush again. Cut the stack of filo into 12 pieces (a pizza wheel is good for this). Press a piece of filo into each cup of the bun tin. Divide the mincemeat mixture equally between the pastry-lined cups. Divide the mincemeat mixture equally between the pastry-lined cups. Butter the remaining sheets of filo separately, and cut each piece into 6. Scrunch up the pieces and put one on top of each mince pie. The more crinkles, the better. Butter the remaining sheets of filo separately, and cut each piece into 6. Scrunch up the pieces and put one on top of each mince pie. The more crinkles, the better. Bake in the oven for 15 minutes, or until the top is golden-brown and crisp. Remove from the oven and allow to cool in the tin for 5 minutes before transferring carefully to a wire rack. These really are best eaten warm from the oven, as they tend to soften when cool. But the pies can also be reheated for 5 minutes to crisp up again. Bake in the oven for 15 minutes, or until the top is golden-brown and crisp. Remove from the oven and allow to cool in the tin for 5 minutes before transferring carefully to a wire rack. These really are best eaten warm from the oven, as they tend to soften when cool. But the pies can also be reheated for 5 minutes to crisp up again.