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
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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Aussie Pies | Australian Meat Pie Recipe | Easy Minced Beef Pies :)
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The exact pie tins I used:
Similar tins are available on Amazon :) ______________________________________________________________________________________________________
Hello folks!
So today I made these lovely Australian, or ‘Aussie’ pies! First time trying these, and we absolutely loved them…the addition of the tomato sauce was really nice with the beef :) Highly recommended.
Everything I used will be listed below,
-Cheryl x
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What I used - Makes 4 pies
2 Sheets of Puff or shortcrust pastry
450g (1 lb) Beef Mince or ground beef
1 Medium onion - finely diced
1 Tablespoon of cornflour or cornstarch
2 Tablespoons of Worcestershire Sauce
200ml (7 oz) Beef stock
170ml (6 oz) Tomato Ketchup
1 Beaten egg
Salt and Pepper
Oil for frying
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The Ultimate MEAT PIE
Aussies love pies, Kiwi’s love pies and they also love beer. My delicious take on a classic Aussie-Kiwi Mince Meat Pie combines the two perfectly. Making this the ultimate meat pie with flaky buttery pastry and deliciously tender meat in a thick, rich, Guinness infused gravy. If you haven’t had a life-changing Meat Pie experience yet, now is the time with this glorious recipe.
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Ingredients
Rough Puff Pastry:
350g All-Purpose Flour
60g Butter - Frozen and grated
200g Butter -Frozen and grated (for laminating)
120-150 ml Ice Cold Water
1 tsp Fine Sea Salt
1/2 tsp White Vinegar
Filling:
500g High-Quality Beef Mince
1 Small Onion or Half a Large Onion
1 1/2 Cup Beef Stock
1 Can (440ml) Guinness Stout or favourite dark beer2TBSP Tomato paste
2 Tbsp Worcestershire Sauce
2 Tbsp Corn Flour
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Shortcrust Pastry Mince Pies | delicious. Magazine
One bite of a home-made shortcrust pastry mince pie and you’ll never want to buy them again.
Ingredients:
170g plain flour
100g cold unsalted butter
1 tbsp caster sugar
1 large free-range egg yolk
Method:
1. Sift 170g plain flour and a pinch of salt into a bowl. Rub in 100g cold unsalted butter, cut into cubes, with your fingers until you have a crumble-like mixture.
2. Stir in 1 tbsp caster sugar, then add 1 large free-range egg yolk and mix quickly with a palette knife. Add 1-2 tbsp cold water, a little at a time, mixing with the knife until the mixture is drawn together into a dough.
3. Press into a ball, then wrap in cling film and chill for at least 10 minutes.
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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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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