Vegetarian Mince Pies - 1

Recipe Ingredients

4 oz	113g	Currants
		Mincemeat
4 oz	113g	Raisins
4 oz	113g	Sultanas
2 oz	56g	Cooking dates
2 oz	56g	Candied peel
2 oz	56g	Glace cherries
2 oz	56g	Flaked almonds
1		Ripe banana - peeled
4 tablespoons	60ml	Brandy or whisky
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Grated nutmeg
1/2 teaspoon	2.5ml	Mixed spice
		Pastry
8 oz	227g	Flour
4 oz	113g	Shortening
6 tablespoons	90ml	Cold water

Recipe Instructions

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 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.

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. Makes 36 pies

Source:
Amish Cooking, Herald Press, ISBN 0-8361-3600-4

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