Fig and Walnut Mince Pies |
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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 12 |
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Makes 12 with enough filling for a further 2 batches: Vegan. A recipe inspired by Rose Eliot 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.
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