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Ingredients:
• 450-675g (1-1½lb) Roast Beef
• 450-675g (1-1½lb) Roast Pork
• 350g (12oz) Currants
• 235ml (8 floz) Red Wine
• 235ml (8 floz) Gode Broth (without breadcrumbs)
• 225g (8oz) Dates, chopped
• 8 Egg Yolks
• 1 9" Pastry case with lid
• 2 tbsp Sugar
• 1 tbsp Ginger
• 1½ tsp Salt

Preparation:
• Chop meat into small pieces.
• Place in saucepan, cover with wine and broth. (add extra wine and broth if required).
• Bring to a boil, then reduce heat and cook over medium heat until meat is cooked.
• Drain meat and allow to cool slightly, reserve some of the liquid.
• Add remaining ingredients to meat, mix thoroughly.
• Add enough of the reserved liquid to thoroughly moisten the meat.
• Place mixture in pastry case, add lid.
• Bake in a preheated oven at 190°C: 375°F: Gas 5 for 45 minutes or until a golden brown.

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