4 oz Currants
MINCEMEAT
4 oz Raisins
4 oz Sultanas
2 oz Cooking dates
2 oz Candied peel
2 oz Glace cherries
2 oz Flaked almonds
1 ea Ripe banana, peeled
4 tb Brandy or whisky
1/2 ts Ground ginger
1/2 ts Grated nutmeg
1/2 ts Mixed spice
-PASTRY-
8 oz Flour
4 oz Shortening
6 tb Cold water
MINCEMEAT: Mix everything together either by hand or, if you desire a
smoother texture, in a food processor. PASTRY: Rub shortening into the
flour until the mixture resembles fine breadcrumbs. Add enough flour
to enable the pastry to hold together. Roll out pastry & cut into 12
cm circles. Press circles into the bottom of lightly oiled baking
tins. Fill with mincemeat & cover with another pastry circle. Press
down at the edges & make a small steam hole in the top. Bake for 10
minutes at 400F, 200C Gas 6. These pise can be frozen before baking
either in the tin or remove from tin once they are solid. Mincemeat
will keep for 1 week covered in the fridge. Makes 36 pies
Yields
1 Servings