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
Beef Mince Pie
This is a fabulous tasting pie recipe that is very simple and easy to make. Let me show you how.
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Ingredients:
2 tablespoons olive oil
1 onion
1 carrot
2 handfuls of small button mushrooms
500 grams beef mince
2 cloves garlic
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon plain flour
1 1/2 cups chicken stock
sea salt and freshly ground black pepper
1 sheets puff pastry
1 egg
Mince Pies Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Mince Pies. These cute little Mince Pies, also known as Mincemeat Tarts, are made with a crisp and buttery pie pastry and a really good mincemeat (homemade or store bought).
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HOW TO MAKE MEAT PIE
recipe here:
HOW TO MAKE MINCEMEAT - Great Christmas Recipe
HOW TO MAKE MINCEMEAT - Great Christmas Recipe
Christmas is not complete without Mince Pies and you can't have Mince pies without Homemade Mincemeat. So delicious and so Christmas ????
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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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How to make mincemeat recipe video
Watch how to make mincemeat for Christmas! Find the recipe on Allrecipes.co.uk:
It's never too early to get ahead with your Christmas baking, and mincemeat is the perfect place to start. This vegetarian mincemeat uses butter instead of suet so that everyone can enjoy the mince pies and other bakes that will result from this traditional mix of dried fruit and loads of brandy.
It's best to make your mincemeat ahead of time so that it has time to age before using in your favourite recipe. This mincemeat can be safely stored in the fridge for six weeks, but even if you need to use it within a few days it'll still be delicious!
Find this mincemeat recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks: