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Christmas
Pies
Ingredients:
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Filling:
1/2 cup raisins
1/2 cup sultanas
1/4 cup dates
1/4 cup candied peel
1/4 cup glace cherries
1/4 cup flaked almonds
1 ripe banana, peeled
4 tbsp. Brandy or whisky
1/2 tsp. ground ginger
1/2 tsp. grated nutmeg
1/2 tsp. mixed spice
Pastry:
1 cup flour
1/2 cup shortening
6 tbsp. cold water
Cooking:
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Filling: 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 and cut into 12 cm circles. Press circles into the bottom of
lightly oiled baking tins. Put the filling inside and cover with another
pastry circle. Press down at the edges and make a small steam hole in
the top.
Bake for 10 minutes in a hot oven. These pies can be frozen before baking
either in the tin or removed from tin once they are solid. Filling will
keep for 1 week covered in the fridge.
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