Vegan pear and cranberry mince pies

Merry Christmas! A tad early I know but I love Xmas and who could blame me? Tinsel, lights, tree, Christmas crackers, novelty jumpers, glitter and baubles (and did you know, it’s impossible to say “bauble” without pulling a funny face).

I know I said I love the holidays but I admit, I am not a big fan of mince pies and these are the perfect substitutes. They taste like Christmas and they look it too.

I like to make this and leave it to cool completely before filling either homemade or shop bough pastry cases on the day of serving.

Ingredients

• 300g fresh cranberries or mixed berries 
• 2 tablespoons maple syrup 
• 15g cornflour 
• 125ml water 
• 2 clementines, juiced
• 1-2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger 
• 1 pinch Himalayan salt 
• 2-3 fresh pears (450g) – peeled, cored and cubed/1cm

To serve: Pastry cases and coconut sugar to dust 

Directions 

1. Tip the cranberries (or mixed berries), maple syrup, cornflour, water and clementine juice in a large pan. Stir well and heat until all the cranberries have “popped”. 
2. Add the cinnamon, ginger and salt. Cook  on low low until the mixture has thickened. 
3. Add the pears and cook for a further 1-2 minutes. Let cool completely. Store in a container with a tight fitting lid and keep in the fridge until needed.

TO SERVE – Bake the pies for 15-20 minutes at gas mark 5. Sprinkle with sugar once out of the oven. Let cool before serving.