1tspgrated ginger juicegrate root ginger finely and squeeze out the juice in your hand
1tspwhite miso or barley or rice miso
1/3cupfinely chopped walnuts
2 ½cupswhite spelt flour
1/3cupdeodorised sunflower oil
cold water to mix
Put all the ingredients for the mincemeat except the walnuts into a pan and simmer with a lid for 35-40 minutes, until the fruit is all soft and the liquid has disappeared.
Mix in the chopped walnuts.
To make the pastry, mix the salt into the flour in a bowl, add the oil and mix well with the flour.
Add 1 tbsp of cold water at a time until you get a stiff dough.
Put the dough in the fridge for an hour or two, then bring out and roll out to about 1/8 inch or 3mm thick.
Use a larger pastry cutter to cut 12 bases, and then a smaller cutter to cut 12 pie tops. When you have cut as many as possible you will need to combine all the bits left over into a ball and roll out again, to cut more pieces.
Lightly oil a bun tray and put in the pie bases.
Put a spoonful of cooked mincemeat into each.
Wet the edges of the tops so that they stick to the bases, put them on the top of the pies and pinch the edges of the pastry together.
Cook in a pre-heated oven at 200° C, 400° F or gas mark 6 for 20 minutes or until lightly golden on top.
When they are done spread them out to cool, and then enjoy with Oatly or soya cream.
Makes about 12 mince pies, although the mincemeat will make more, store in the fridge for the next batch.