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A cheeky mince pie? Okay... go on then!



Mince Pie Filling

  • 50g currants
  • 50g flame raisins
  • 50g sultanas
  • 50g dried blueberries
  • 1 apple
  • 60g vegan shortening (aka Trex)
  • 4 tbsp maple syrup
  • 50g muscovado sugar
  • 50g pecans
  • ½ tsp cinnamon
  • ½ tsp mixed spice
  • 1 clementine, zest & juice
  • 1 lemon, zest & juice
  • ½ tsp vanilla bean paste
  • 75ml rum
  • Pinch or salt


  • 2 blocks ready-made vegan shortcrust pastry
  • Flour for dusting

For the glaze

  • 3 tbsp maple syrup
  • 2 clementines (zest only)


  1. 1.

    Prepare the mincemeat ingredients | Peel, core and cut the apple into 1cm chunks | Roughly chop the pecans | Zest and juice the clementine and the lemon

    Make the mincemeat | Put the pecans on a baking tray and roast for 5 minutes | Put the currants, raisins, sultanas, blueberries, apple, shortening, maple syrup, muscovado sugar and pecans in a pan | Put the pan on the stove over a medium heat and stir for 5-7 minutes | Add the cinnamon, mixed spice, clementine zest, lemon zest and stir for 2 minutes | Add the clementine juice, lemon juice, vanilla bean paste, salt and rum to the pan and stir to combine | Reduce the heat and leave the mincemeat to simmer for 6-8 minutes, stirring occasionally to prevent catching | Take the pan off the heat and allow the mincemeat to cool to room temperature. | it will thicken and change texture as it cools

    Prepare the pastry | Flour a clean surface | Put the pastry block on the work surface and roll it out so the pastry is ½ cm thick | Cut 12 larger circles out of the rolled pastry and push the pastry circles into the greased muffin tin holes. Re roll the pastry as needed. | Roll the second pastry block and cut 12 more circles, this time with a smaller fluted cutter. These will be the lids

    Build the mince pies | Fill each pastry-lined muffin tin hole with the mincemeat | Top with a pastry lid and gently press the edges. | Use a knife to make a cross in the middle of the pies to let the steam out. | Bake in the oven for 30-35 minutes or until golden

    Make the glaze | mix the maple syrup and clementine zest together in a bowl. When the pies are hot out of the oven, glaze them with the maple and clementine for a final flavour punch and a nice shine.