Start by making the pastry. Place the flour, salt and sugar into a food processor, and pulse briefly to combine. Add the margarine to the flour and pulse until the mixture roughly resembles bread crumbs. Transfer the flour and butter mix to a bowl and add one Tbsp. of water at a time, briefly mixing between each addition of water until a dough forms. Cover and rest in the fridge for 30 minutes.

To make the filling add the coconut oil to a large pot on medium heat. Once the coconut oil has melted, add the cinnamon, mixed spice and nutmeg and gently warm for 1 minute. Add the brandy and cook for another minute.

To the pot, add the remaining ingredients for the mince pie filling. Stir well, and bring the mixture to a gentle simmer for 10 minutes. Once all the sugar has dissolved and, the filling is jammy, remove from the heat.

Transfer the filling to a heatproof bowl and set to one side to cool.

Preheat the oven to 180C. Lightly grease and flour two shallow cupcake trays.

Divide the pastry in half. Dust a clean work surface with flour and roll the first pastry half into a large round, 2-3mm thick. Use an 8cm round fluted cookie cutter to cut out 18 rounds of pastry for the bottoms. Repeat with the second pastry half and use a 6cm round fluted cookie cutter to cut out 18 rounds of pastry for the tops.

Assemble the mince pies by placing the 8cm pastry rounds into the cupcake tray and gently shaping to the base of the tray. Place 1 Tbsp. of filling into the pastry and top with a 6cm round. Brush the pastry tops with non-dairy milk and bake for 15-20minutes or until golden.

Transfer the pies to a cooling rack and dust with icing sugar to serve.