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
How to Make Mince Pies - The Victorian Way
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Mrs Crocombe is making traditional mincemeat in the Victorian kitchens of Audley End House. She’s made enough to last the whole Christmas season and will be using it to make some mince pies today. If you would like to make some yourself, storing it in sterilised jars will make it last a very long time indeed!
INGREDIENTS
450g Ox Tongue
900g Raisins
900g Minced Apples
900g Suet (you can use shortening as a substitute)
1.1kg Currants
1.1kg Caster Sugar
450g Candied Peel
2 Lemons
Salt
2 Grated Nutmegs
1 tbsp Ginger
1tsp Pounded Mace
300ml Sherry (or Madeira)
300ml Brandy
METHOD
Combine the ox tongue, suet, raisins, currants, apples, candied peel, the rind and juice of boiled lemons, sugar, two pinches of salt, ginger, mace, nutmeg, sherry and brandy into a large container or bowl. Give it a good mix until all of the ingredients are combined. You can store your mincemeat in sterilised jars, or create some mince pies just like Mrs Crocombe.
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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.
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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.
FULL RECIPE:
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How to make your own Mincemeat - homemade Mince Pie filling for Christmas Desserts
How to make Homemade Traditional Mincemeat, a Recipe for making mincemeat, the perfect filling for Christmas desserts, cakes, muffins and of course mince-pies!
*Timings.*
• Prep Time: 10 mins.
• Cooking Time: 10 mins.
• Total Time: 20 mins.
*Servings.*
• Makes 3 cups or 3 x 370g.
*Ingredients.*
• 1 cup (5oz/150g) Currants.
• 1 cup (5oz/150g) Sultanas.
• 1 cup (5oz/150g Raisins.
• ½ cup (3½oz/100g) Mixed Peel.
• 1½ tsp Mixed Spice/Pumpkin Spice.
• 1 tsp Ground Cinnamon.
• 1 Orange zest and juice.
• 1 Lemon zest and juice.
• 1 cup (175g/6oz) Muscovado/Brown Sugar.
• ¼ cup + 1 tbsp (75g/2½oz) Butter.
• 1 Medium Cooking Apple, finely chopped or grated.
• ¼ cup + 3 tbsp (100ml/3.4 fl oz) Amaretto/Brandy/Rum/Whiskey/Port.
*Method.*
1. Put all the ingredients, except the alcohol, in a medium-sized saucepan.
2. Cook over low heat for 10 mins, stirring occasionally until the sugar and butter have completely dissolved.
3. Remove from the heat and leave to cool to room temperature before stirring in the alcohol.
4. The mincemeat may look loose at this stage, but it will thicken up as it cools.
5. Spoon the warm mincemeat into sterilized jars and seal tightly.
*Storage.*
• Store in a cool dark place and will keep for 12 months.
• Once opened, store in the fridge.
If you have any questions about how to make this mincemeat recipe for Christmas mince pies then please leave me a comment and I will reply to you ASAP.
Happy Baking Everyone!
Beef Mince & Onion Pie - Easy to make Mince & Onion Pie
Minced beef & onion pie – easy to make and is one of my favourites. After making the filling you could make individual pies or like me one big family pie. This pie is delicious straight from the oven served with let’s say chips and peas – or is equally delicious eaten cold out of the fridge.
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Ingredients
900 g Beef Mince
2 onions diced
3 bay leaves
Salt and pepper to taste
Knob of butter or oil
1 tsp dried Thyme
1 ½ tbsp tomato puree
600 ml beef stock
1 tbsp Worcestershire sauce
Hot water crust Pastry –
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
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