Vegan Mince Pies (Dairy-Free)

For the mince pie filling:

• 50 g vegan margarine (3 tablespoons)
• 330 g Mixed dried fruit, roughly chopped (2+⅓ cups) I used a mixture of raisins, sultanas, cranberries and glace cherries
• 50 g Blanched almonds, finely chopped (⅓ cup)
• 50 g mixed candied peel (3 tablespoons)
• 1 Small Bramley apple, peeled cored and finely chopped sub for any other green apple
• 100 g soft light brown sugar (½ cup)
• ½ Teaspoon cinnamon
• ½ Teaspoon all spice
• Juice and zest ½ lemon
• 150 ml dark rum (½ cup + 2 tablespoons) sub for sherry or brandy, or use fruit juice for alcohol-free

For the eggless shortcrust pastry:

• 285 g plain flour (2 cups + 2 tablespoons)
• 180 g Cold vegan margarine (¾ cup) the spreadable kind, not the blocky kind
• 20 g icing sugar (3 tablespoons)
• 20 ml cold water (4 teaspoons)*