I love mince pies but I’m always mindful of the amount of saturated fat present in the pastry. These mincemeat slices, adapted from a Delia Smith recipe, are lower in saturates and can easily become vegan friendly, depending on the vegetable fat and mincemeat used.
- 150g vegetable margarine
- 75g light muscovado sugar
- 225g wholewheat plain flour
- 110g porridge oats
- 300g mincemeat
Preheat oven to 200°C/Fan 180°C/Gas 6. Grease a shallow baking tin 28 x 18 cm
Melt the margarine gently in a large saucepan, together with the brown sugar. Remove from the heat and add the flour and oats. Stir well to to blend thoroughly together.
Spoon half the mixture into the prepared tin and press down firmly all over, making sure it gets into the corners. The more firmly you press the less crumbly the cooked slices will be. Spread the mincemeat evenly over this layer, then spread the remaining oat mixture over the top, again pressing it down firmly and evenly all over.
Bake in the oven for about 20 minutes, until the top is beginning to brown. Remove from oven and use a sharp knife to cut the slices into 12 squares, but leave them in the tin until they are cold. Lift the slices out with a palette knife and store in an airtight tin.