As it's not that easy to get pastry and mincemeat that is free from palm fat and/or trans fat I decided to make my own mincemeat and pastry.
I followed the recipe here for sugar and fat free mincemeat:
http://www.vegsoc.org/press/pressarc...5/bestpie.html
And made wholemeal sweet pastry tarts to put it in. Recipe for the pastry was: 8oz Wholemeal plain four, 2 oz refined coconut fat, 2 oz rapeseed oil, 2oz sugar, and a little water.
Came out rather well, although that quantity of mincemeat will go a long way! I stuffed twelve little tarts to bursting point, and still had masses left over.
I think the mincemeat could be improved by a squirt of lemon juice, as I felt it was lacking a bit of acidity, but it is still really tasty.
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