Paris Pies (Fruit Mince Pies)
- Ingredients
	- Pastry for 96 small tarts or 1 large pie
	- 1.5kg mix ground meat
	- 2 cups red wine
	- 2 cups broth or stock
	- 6 egg Yolks or 2 whole eggs + 3 yolks
	- 1tsp salt
	- 2 tsp each ginger sugar
	- 3/4 cup each of minced dates & currents
	- pinch of pepper
	- 1/2 tsp each mace & cloves
- Method
	- Bring meat stock & wine to boil & simmer for 10 minutes
	- Separate juice & meat and chill juice. de-fat.
	- bring juices to boil
	- beat eggs and beat in a little hot [not boiling] stock
	- mix in meat, fruit and spices
	- stir over low heat to thicken
	- place in shells and bake for up to 1hr for a large pie @350°F