Fig and Walnut Mince Pies with Vanilla Swedish Glace

Preparation Notes

plus 1-2 hours for marinade

Ingredients

• 500g ready-made shortcrust pastry
• vegan margarine, for greasing baking tin
• 250g dried figs, chopped
• 100g raisins
• 100g sultanas
• 50g dried dates, chopped
• 50g glacé cherries, chopped
• 50g walnuts, lightly toasted and chopped
• 5 tbsp brandy or whisky
• ½ tsp mixed spice
• A pinch of nutmeg, freshly grated
• 2.5cm fresh ginger, peeled and grated
• 1 ripe banana, peeled and mashed

To serve

• Swedish Glace
• caster sugar

Method

1. To make the mincemeat, put the dried fruit, glace cherries and walnuts into a bowl. Pour over the alcohol, the ginger and its juice 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 200°C/gas mark 6. Grease a 12-hole jam tart tin.
3. Roll the pastry out thinly. Using 2 cutters, cut out 12x8cm 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 then transfer to a wire rack. Serve the pies warm, sprinkled with a little caster sugar and a healthy scoop of vanilla Swedish Glace.