Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 400 F, 200 C 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.
