Inspired by a wonderful recipe of Rose Elliot’s, this fresh mincemeat is easy to make and far superior to high sugar, high fat shop bought mincemeat. What’s more, this particular recipe has even proved popular with those who profess to dislike mince pies!
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
- 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.
- Preheat the oven to 200°C/gas mark 6. Grease a 12-hole jam tart tin.
- Roll the pastry out thinly. Using 2 cutters, cut out 12x8cm circles and 12 star shapes.
- 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.
- Bake for 10 minutes, until lightly browned.
- 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.
