Vegan Mince Pies (Dairy-Free)

For the mince pie filling:

• 50 g vegan margarine (3 tablespoons)
• 330 g dried fruit 2+⅓ cups) I used a mixture of raisins, sultanas, cranberries and glace cherries, mixed, roughly chopped
• 50 g almonds ⅓ cup, blanched, finely chopped
• 50 g candied peel 3 tablespoons, mixed
• 1 small apple sub for any other green apple, Bramley, peeled, cored and finely chopped
• 100 g brown sugar ½ cup, soft, light
• ½ Teaspoon cinnamon
• ½ Teaspoon allspice
• Juice and zest 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 vegan margarine ¾ cup) the spreadable kind, not the blocky kind, cold
• 20 g icing sugar (3 tablespoons)
• 20 ml water 4 teaspoons, cold