4 ounces currants
MINCEMEAT:
4 ounces raisins
4 ounces sultanas
2 ounces cooking dates
2 ounces candied peel
2 ounces glaced cherries
2 ounces flaked almonds
1 ripe banana, peeled
4 tablespoons brandy or whisky
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/2 teaspoon mixed spice
PASTRY:
8 ounces flour
4 ounces shortening
6 tablespoons cold water
Servings: 36
1. Mix everything together either by hand or, if you desire a smoother texture, in a food processor.

2. 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. Fill with mincemeat and cover with another pastry circle. Press down at the edges and make a small steam hole in the top.

3. Bake for 10 minutes at 400F, 200C Gas 6. These pies 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.