Fig and Walnut Mince Pies with Vanilla Swedish Glace

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!

Ingredients

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

to serve

caster sugar
1 tub Vanilla Swedish Glace

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 200C/400F/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.

The filling will keep in the fridge for up to a week. Alternatively prepare pies and freeze uncooked in the tin. When frozen transfer to a suitable storage container. To cook: return to the tin and bake from frozen.

Copyright The Vegetarian Society 2005

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