A new take on a traditional favourite!
Prep & Cooking: 30-40 minutes
Makes: 24 parcels (depending on cutter size)
1 package puff pastry thawed (usually contains 2 sheets around 10”x10”) – if you have the time and skill to make puff pastry great! If not, there likely are plant-based options at your grocery or health food store in the freezer section
1 ½ cup mincemeat filling – the name can be deceiving as many prepared mincemeat fillings are vegetarian or even vegan, read the label and if you want plant-based be sure there is no beef suet included or look for a label that indicates that it is suitable for your needs
¼ cup plant milk
Turbinado sugar or other coarse sugar (optional)
Preheat oven to 375 °F and line two baking sheets with parchments paper.
On a floured surface, use a sharp knife or pizza cutter to cut the sheets, one at a time, into 12 equal pieces. If you would like round parcels, use a 2 ½ inch cutter. In a pinch you can use a metal ring from a standard mason jar.
In the centre of half of the cut pastry pieces place 1 tablespoon of mincemeat. Using a small brush or fingertip paint the edges of the pastry with milk. This will help the bottoms and tops stick together while baking. Cover each of the bottom pieces with a matching top and crimp the edges with a fork to seal each parcel.
Using a toothpick, prick several small holes in the top of each parcel creating vents to avoid the pastry splitting while baking. Dab the tops of each parcel with additional milk and sprinkle with turbinado sugar.
Bake for 15-20 minutes, until edges are golden brown.
Allow the parcels too cool for approximately 10 minutes before serving. The pastries can be stored in an airtight container for up to one week but are best if eaten straight away.