Christmas Pies
Ingredients:
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
1/2 tsp. ground ginger
1/2 tsp. grated nutmeg
1/2 tsp. mixed spice
1 cup flour
1/2 cup shortening
6 tbsp. cold water
Cooking:
- Filling: mix everything together either by hand or, if you desire a smoother texture, in a food processor.
- 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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