Ingredients

350g/12oz mincemeat
200g/7oz plain flour, sifted
40g/1.5oz golden caster sugar (or coconut sugar)
75g/2.75oz ground almonds
125g/4.5oz unsalted margarine (pure soy)
1 egg replacer
2-3 tablespoons water
Soy milk, to glaze (optional)

Method

• Lightly grease a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.
• Place the flour, sugar, almonds and butter in a food processor and
  process briefly until resembling breadcrumbs, then slowly add the
  water through the feeder tube.
• Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.
• Cut out another 12 slightly smaller discs and use to cover the
  mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with soy milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/400F/Gas 6.
• Bake the pies for 20 minutes until golden brown. Remove to a wire
  rack and serve warm.