Cookbook:Mince Pie with Meat I

Mince Pie with Meat I
Category	Pie and tart recipes
Servings	15–20
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

• 1815 g (4 lb) lean beef, diced
• 454 g (1 lb) butter, lard, or vegetable shortening, diced
• 907 g (2 lb) white granulated sugar
• 907 g (2 lb) fruit mix
• 1815 g (4 lb) cored and sliced apples
• 350 ml wine
• 250 ml cider
• 1 citrus fruit (e.g. orange), zested and juiced
• ¼ teaspoon ground mace
• ¼ teaspoon ground nutmeg
• 5 packets of shortcrust pastry dough

Procedure

1. Sear diced beef in a pan until well-coloured (this can be done in batches). Set aside until cool.
2. Combined all ingredients except dough in a bowl. Mix well (this step can be done in batches).
3. Use the pastry dough to line 3 deep, greased pie pans (or 5 greased muffin pans, for tartlets) and create pie shells.
4. Place shells into oven and set to 150 °C (300 °F). Bake until lightly golden. Remove from oven and let rest until cooled.
5. Fill pie shells with filling mixture until level or slightly mounded above the rim. Trim with excess pastry.
6. Bake at 150 °C (300 °F) for 45 minutes per tray (or 35 minutes per muffin tray).