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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.

300g fresh cranberries
2 tablespoons maple syrup
15g cornflour
125ml water
Juice of 2 clementines
1 teaspoon cinnamon
1/2 teaspoon ginger
1 pinch Himalayan salt
100g frozen berries mix
2-3 fresh pears (450g) - peeled, cored and cubed/1cm

To serve: Pastry cases and coconut sugar to dust.

1. Tip the cranberries, 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, salt and berries and cook 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.

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More About The Author - Marie-Eve Maitland

Marie-Eve Maitland Marie-Eve (pronounced the French way and, yes, you guessed it, Henry's wife) is our kitchen and food-wiz and is behind our healthy recipes and also manages our twitter account (get in touch!).  Having graduated in dietetics in Canada, Marie-Eve is passionate about eating, discovering new foods and leading a healthy lifestyle to make sure she in tip-top shape to look after her little girl, Elodie.Marie-Eve loves cooking (of course), weight training, yoga, walking, matcha green tea and chocolate (amongst other things).

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