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@lynx
Last year I made batches of pastry some with lard and some with suet. These seem to make quite flavoursome pastry with lovely texture. I made the mince meat, following the delia reciepe and deviated with ginger wine soaked dried fruits and cherry brandy rather than brandy also gentle on the peel and used cardamon as well as allspice and cinnamon. I also used pears as that is what I had to hand.