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| 4 x ca. 30 g | currants |
| 4 x ca. 30 g | raisins |
| 4 x ca. 30 g | sultanas |
| 2 x ca. 30 g | Cooking dates |
| 2 x ca. 30 g | Candied peel |
| 2 x ca. 30 g | Glace cherries |
| 2 x ca. 30 g | Flaked almonds |
| 1 | Ripe banana, peeled |
| 4 Esslöffel | Brandy or whisky |
| 1/2 Teelöffel | ginger ground |
| 1/2 Teelöffel | nutmeg grated |
| 1/2 Teelöffel | Mixed spice |
| 8 x ca. 30 g | flour |
| 4 x ca. 30 g | shortening |
| 6 Esslöffel | water cold |
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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, 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.
Makes 36 pies
Rose Elliot, Htv West "The Good Neighbour Show"
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