Mince Pies

Treat yourself this festive season with our Huel Mince Pies - these were a huge hit in our office.

Weigh all mincemeat ingredients into a large saucepan and mix all together. Heat for 20- 30 mins until sugar has melted and liquid has reduced slightly - mix will thicken further on cooling so be sure not to over-reduce!
Combine coconut oil and flour in a mixer until resembles breadcrumbs. Add sugar and pulse to combine. Add a little ice-cold water until pastry is just coming together. Tip onto a clean surface and pat into a dish shape. Wrap in clingfilm and chill for 30 mins.
Take out the fridge and cut off 1/3 to save for the topping. Roll out the rest to thickness of 0.5cm and use a cutter to cut out the bases. The mix should provide 18 bases.
Spoon in mincemeat and leave in the fridge while cutting the tops from the remaining 1/3 of pastry with a star cutter. Brush tops with a little milk.
Bake at 180c for 30 mins until the pastry is crisp and the tops are golden. Cool a little, then dust with a little icing sugar to serve.