Categories: Desserts, Snacks, Vegetarian, Christmas 
      Yield: 1 servings 
  
      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