Festive Mincemeat Galette
How in the heck is it the 1st of December already? Whilst part of me is jumping for 'Christmas-is-coming' joy, the other half is screaming 'stop, the year can't be over just yet'! Yes, I love Christmas but really it's the build-up I adore more than anything ... I mostly find the day itself a bit of a let-down. There's always so many people to see and it's usually a little tension-filled (lest it be anything less than perfect) which is probably why I eek out every last drop of Christmas Eve. Granted, the pressure I feel is mostly self-inflicted although I've been working on my Christmas Day zen mode the last couple of years. Can't say I've been entirely successful just yet but at least I'm trying, right?
As always, I seek solace in the kitchen. I've already made some rather wonky looking star cookies (that'll teach me to shove my baking equipment in a box) and as I type my Husband is making me a snowflake cutter on his fancy 3d machine thingy - exciting! Today though, I really fancied a dessert. More specifically, I was in the mood for mincemeat. Oh, lordy, do I love mincemeat. Not only have I necked about a dozen pies since they appeared on the supermarket shelves (in .. er, early November) but now I'm toying with a handful of recipes that utilize this most British of festive fillings. Sure, I could make it from scratch but why bother when most shop bought versions are vegan anyway - in case you're wondering, I bought this one in the Co-op and it was spot on. Mincemeat Galette a go-go.
what you'll need
for the pastry
80g spelt flour
40g plain white flour
50g icing sugar
pinch of salt
50g chilled coconut butter or marg
1 tbsp water
for the filling
toasted flaked almonds
what you'll do
sieve the flours, icing sugar and salt into a bowl. work the coconut butter into the flour mix until it resembles breadcrumbs. add the water and work it into a dough ball using your hands. wrap in cling film and chill for around 30mins - 1 hr.
pre-heat the oven to 180 degrees celsius.
flour a clean surface and carefully roll out the pastry into an oval shape. transfer to a lined baking sheet.
spoon the mincemeat into the centre of the pastry, leaving a generous amount of pastry around the edge. roughly crease the edges around the filling and bake for 30 minutes.
serve hot or cold with soya cream.