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Mince Pie with Meat I

Mince Pie with Meat I — a pie and tart recipe, 11 ingredients.

Serves 15 · Pie and tart

contains dairycontains nutscontains meatcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 454 g (1 lb) butter, lard, or vegetable shortening, diced → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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).

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0