Makes 12 with enough filling for a further 2 batches

250g dried figs chopped
200g mixture raisins & sultanas
100g mixture dried dates & glace cherries
50g walnuts lightly roasted & chopped
5 tsp brandy or whisky
1/2 tsp mixed spice
pinch of freshly grated nutmeg
2.5cm fresh ginger;peeled & grated
1 ripe banana peeled & mashed
a little margarine for greasing tin
500g ready-made short crust pastry
little castor sugar to serve

To make the mincemeat, put dried fruit, glace cherries & walnuts into a bowl. Pour over the alcohol, ginger & spices. Stir well & leave to stand for 1-2 hours, stirring occasionally. Add the banana & mix well.
Preheat the oven to 200c/400f/gas 6. Prepare for baking by lightly greasing a 12-hole jam tart tin.
Roll the pastry out thinly. Using an 8cm circular pastry cutter & a 4cm star-shaped pastry cutter, cut out 12 circles & 12 star shapes.
Press the circles gently into each section of the tin & put on a heaped teaspoon of mincemeat into each mincepie.
Top each pie with a star shaped pastry. Bake in the oven for 10 minutes, until the pies are lightly browned.
Cool in the tin for a few minutes then transfer to a wire rack. Sprinkle with a little castor sugar & serve warm.