How To make Minced Meat For Pies
2 lb Meat, cooked*
1 lb Suet, beef; chopped
2 lb Apple; cored/peeled/chopped
1 lb Raisins
1 lb Currants
1 T Cinnamon
1 T Mace
1 T Nutmeg
1 T Pepper, black
1 qt Cider
2 c Wine, red, sweet
Brandy; to taste Wine; to taste
*Meat should be beef tongue, venison, or some cut which will maintain its texture during fermentation.
Combine all ingredients in a clean stoneware crock. Add enough wine and brandy to taste, completely covering the chopped ingredients. Weight down ingredients with a heavy plate topped with a sealed quart jar full of water to keep ingredients submerged in the liquid. Cover with cheesecloth and tie loosely; add stoneware cover if available. Store in a cool place for six to eight weeks or longer. Check from time to time. If liquid level falls, add more wine, cider, and brandy.
Use this mincemeat in any pie shell. Cover with a lattice top and crimp the edge. Brush crust with beaten egg white for a golden blaze. Bake at 425 F. for 15 minutes and then at 375 F. for another half hour, or until crust is golden and filling is simmering throughout.
Early American Life magazine December 1991 issue per Sam Waring
How To make Minced Meat For Pies's Videos
Mince & Onion Pie | Minced beef slice sheet pie :) School dinner recipe!
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So today I made this amazing mince pie! My gran used to call it ‘sheet pie’ but I like to call it ‘mince slice’ but whatever you want to call it, it is simply a massive mince pie :) Seriously easy to make…and absolutely delicious. Hope you give it a go!
-Cheryl x
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What I used: Makes 6 generous servings
2 Sheets ready made pasty (big enough to cover your entire baking tray)
1.5 lbs (24 oz) Good quality lean minced beef
1 Large onion - finely diced
2 beef OXO cubes - or similar bullion cubes/granules
100ml (4 oz) Boiling water
1 Tablespoon cornflour/cornstarch (mixed with 1 tablespoon cold water)
Egg wash (1 egg beaten with 1 tablespoon milk or water)
Salt & pepper
Oil for frying
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Deep Filled Minced Beef Pie
This rich and hearty deep filled minced beef pie is the best ever. A wonderful short pastry. A rich red wine gravy moistens the beef and vegetable filling. It makes such a satisfying dinner.
Chapters/Time Codes:
0:00 Introduction
1:54 Filling ingredients
4:07 Make the filling
14.18 Chill the filling
15:53 Pastry ingredients
17:09 Make the dough
21:36 Line the pie dish
24:55 Fill the pie
27:40 Top the pie
32:33 Preheat the oven
33:05 Bake the pie
34:08 Taste Test
Recipe:
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Richard Bertinet's exclusive mince pie recipe - BBC Maestro
When Richard Bertinet first arrived in the U.K., he hated mince pies. Too much pastry, too much filling, too sweet. So he developed his own recipe to create the perfect festive treat.
In this lesson, you’ll learn what techniques and helpful tools will help you achieve the best results as Richard guides you through how to avoid common mistakes. Starting off with the base pastry that he has been using since he was a 16-year-old bakery apprentice in France, going on to crafting the perfect frangipane and then the flavourful “mincemeat” filling, Richard breaks down each step simply, creating a hassle-free twist on this British classic.
Have a Joyeux Noël making Richard Bertinet’s mince pies, with just the right amount of French sophistication.
Read the BBC Maestro blog for recipe details and more:
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Ground Beef Meat Pie
This ground beef meat pie with a flaky puff pastry double crust pie is filled with delicious hearty ground beef (minced beef) cooked with vegetables and seasonings. It is the ultimate comfort food to make this season. Plus, this easy to prepare meal can be made ahead and is freezer friendly.
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Homemade Mincemeat Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Homemade Mincemeat. This is what I call a vegetarian Homemade Mincemeat recipe as it does not contain beef suet. It is made with a variety of fresh, dried, and candied fruits that are all stewed in a delicious mixture of butter, apple juice, dark brown sugar, rum, brandy, orange zest and ground spices. So easy to make and once you taste this rich, sweet, and spicy preserve you will never buy it again.
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Making a Real 18th Century Mincemeat pie - 1796 |Beef & Raisins?|
An American published recipe for mincemeat pie? This British classic was once just as popular across the ocean. Let's see just one of the many examples of how it was once made. To be frank...I've had better. ????
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