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   MSGID: 35215.fidonet_cooking@1:105/500 2d9cac4e   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Plant Based Mince Pies   
    Categories: Dessert, British, Pies, Vegan   
         Yield: 12 Servings   
       
     1 1/2 ts Allspice   
        30 g  Apples; Granny Smith or   
              - Pink Lady   
       1/4 ts Ground cinnamon   
       1/4 ts Ground cloves   
       1/4 ts Ground ginger   
       150 g  Light brown sugar   
       100 g  Dates; pitted   
       250 ml Orange juice   
       180 g  Sultanas or raisins   
         2    Frozen Jus Rol pastry sheets   
       
     Preparation time: 10 minutes   
     Cooking time: 40 minutes   
        
     Add the orange juice to a medium-sized saucepan on a medium to high   
     heat.   
        
     Add the sugar to the orange juice and stir until it dissolves, bring   
     to the boil, then reduce heat to a simmer.   
        
     Chop the apples into small dice pieces, discarding the core. Chop the   
     dates and add to the sugar mixture along with the sultanas/raisins   
     and spices. Simmer and stew down for about 20 minutes and allow to   
     cool before filling your cases.   
        
     Get a muffin tray and fill with 12 foil mince pie cases.   
        
     Unroll the defrosted pastry on a lightly floured surface. Using a 9   
     to 10 cm circular cutter, cut out 9 to 10 circles from the first   
     pastry sheet.   
        
     Then simply gather all the pastry scraps, form a smooth dough ball   
     and roll out again to cut the final 2 to 3 circles needed. With the   
     second sheet of pastry, use a 7 cm circle or star-shaped cutter to   
     cut the 12 tops for your mince pies.   
        
     Line all 12 of your mince pie cases with the pastry and gently fill   
     with the fruit mixture, a heaping 1-1/2 tb per pie.   
        
     Top with the pastry stars, brush with a little non-dairy milk to help   
     the pies go golden brown when baking.   
        
     Bake for about 20 minutes in the oven and add a sprinkle of icing   
     sugar using a sieve to finish.   
        
     Recipe by David & Stephen Flynn   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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