Fig and Walnut Mince Pies

Makes 12 with enough filling for a further 2 batches: Vegan. A recipe inspired by Rose Eliot

• Ready In: 2 hrs 40 mins
• Serves: 12

Ingredients

• 500  g  shortcrust pastry, preprepared
• 250  g dried figs, chopped
• 100  g raisins
• 100  g sultanas
• 50  g dried dates, chopped
• 50  g  vegetarian  glace cherries, chopped
• 50  g walnuts, lightly toasted and chopped
• 5  tablespoons brandy or 5  tablespoons  whiskey
• 1⁄2 teaspoon mixed spice
• 1  pinch nutmeg, freshly grated
• 2 1⁄2 cm  piece fresh ginger, peeled and grated
• 1  ripe banana, peeled and mashed

Directions

1. To make the mincemeat, put the dried fruit, glacé cherries and walnuts into a bowl. Pour over the alcohol, the ginger and the spices. Stir well and leave to stand for 1-2 hours, stirring from time to time. Add the banana and mix well.
2. Preheat the oven to 200C/400F/Gas Mark 6. Grease a 12-hole jam tart tin with a vegan margarine.
3. Roll the pastry out thinly. Using an 8cm circular pastry cutter and a 4cm star-shaped pastry cutter, cut out 12 circles and 12 star shapes.
4. Press the circles gently into each section of the tin, then put a heaped teaspoon of mincemeat into each and top with the star shaped pastry.
5. Bake for 10 minutes, until lightly browned.
6. Cool in the tin for a few minutes then transfer to a wire rack. Serve while still warm, sprinkled with a little caster sugar and a healthy scoop of vanilla flavoured vegan icecream.