Follow these steps for perfect results
shortcrust pastry, preprepared
dried figs, chopped
chopped
raisins
sultanas
dried dates, chopped
chopped
vegetarian glace cherries, chopped
chopped
walnuts, lightly toasted and chopped
lightly toasted and chopped
brandy
mixed spice
nutmeg, freshly grated
freshly grated
fresh ginger, peeled and grated
peeled and grated
ripe banana, peeled and mashed
peeled and mashed
Combine dried fruit, glace cherries, and walnuts in a bowl.
Pour brandy or whiskey over the fruit mixture.
Add ginger and mixed spices to the bowl.
Stir ingredients well and let stand for 1-2 hours, stirring occasionally.
Add mashed banana and mix well.
Preheat oven to 200C/400F/Gas Mark 6.
Grease a 12-hole jam tart tin.
Roll out the shortcrust pastry thinly.
Cut out 12 circles (8cm diameter) and 12 star shapes (4cm diameter).
Press pastry circles into each section of the tart tin.
Fill each pastry case with a heaped teaspoon of the mincemeat mixture.
Top each pie with a star-shaped pastry.
Bake for 10 minutes, or until lightly browned.
Cool in the tin for a few minutes, then transfer to a wire rack.
Serve warm, sprinkled with caster sugar and vegan ice cream.
Expert advice for the best results
Make the mincemeat a few days ahead for better flavor.
Brush the pies with milk or egg wash before baking for a golden finish.
Dust with icing sugar instead of caster sugar.
Everything you need to know before you start
15 minutes
Mincemeat can be made ahead.
Serve warm on a plate dusted with sugar.
Serve warm with vegan ice cream or custard.
Enjoy with a cup of tea or coffee.
Pairs well with the sweetness of the mince pies
Discover the story behind this recipe
Traditional Christmas treat
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