MINCEMEAT PIE
Provided by Alton Brown
Categories dessert
Time P3DT1h15m
Yield 2 1/2 pounds or 5 cups
Number Of Ingredients 22
Steps:
- Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.
- If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
- Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
- Preheat oven to 400 degrees F.
- Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.
- If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.
CLASSIC MINCEMEAT PIE
Talk about quick and easy! In under an hour you can prep, bake and serve this classic mincemeat pie.
Provided by Crosse & Blackwell
Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®
Time 40m
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.
Nutrition Facts : Calories 491.6 calories, Carbohydrate 80.6 g, Cholesterol 0.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 551.3 mg, Sugar 0.3 g
UNBELIEVABLY EASY MINCE PIES
No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids
Provided by Orlando Murrin
Categories Snack, Treat
Time 1h
Yield Makes 18 pies
Number Of Ingredients 6
Steps:
- To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.
- Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
- Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
- Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
- Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.
- Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.
Nutrition Facts : Calories 222 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
PUFF PASTRY MINCE PIES
Bake easy mince pies using ready-made puff pastry and a jar of mincemeat. You can perk up a shop-bought filling, too, with orange zest and a splash of brandy
Provided by Elena Silcock
Categories Afternoon tea, Dessert, Treat
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6 and lightly butter and flour a 12 hole fairy cake tin. Lay a sheet of puff pastry on a floured surface and use a rolling pin to roll it out a little, so it's 5 cm bigger than your fairy cake tin.
- Lay the sheet onto the tin, pushing it into the holes. Spoon 1½ tbsp of mincemeat into each hole, then use some of the beaten egg to brush around all of the holes. Lay the other sheet of pastry on top and press to seal. Lightly dust the top with flour.
- Use an 8cm cookie cutter to cut circles around each of the holes, peeling away the excess puff pastry. You will be left with 12 flat-topped pies. Place a flat baking tray over the pies and flip the fairy cake tin upside-down. The pies should slip out of the tin, leaving you with 12 puff pies on a baking tray.
- Press each one around the edges to make sure they're well sealed. Brush them with more of the beaten egg, sprinkle with demerara sugar. Bake for 20 mins, until risen and golden. Allow to cool a little, then serve warm.
Nutrition Facts : Calories 321 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
OLD TIME MINCEMEAT PIE
An old-fashioned mincemeat pie filling made with meat and sour cherries.
Provided by ONEMINA
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time P7DT1h25m
Yield 8
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
- Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
- Refrigerate tightly covered for at least a week before using.
- Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.
- Bake in preheated oven for 40 minutes, or until golden brown.
Nutrition Facts : Calories 1105.7 calories, Carbohydrate 181.2 g, Cholesterol 80.2 mg, Fat 37.5 g, Fiber 9 g, Protein 20.7 g, SaturatedFat 15.5 g, Sodium 521.1 mg, Sugar 82.2 g
MINCE PIES
Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short
Provided by Paul Hollywood
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
- Add 125g caster sugar and 1 large beaten egg, and mix together.
- Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
- Wrap the pastry in cling film and chill for 10 mins.
- Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
- Heat oven to 220C/200C fan/gas 7.
- Roll out the pastry to 3mm thick.
- Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
- Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
- Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.
Nutrition Facts : Calories 319 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.05 milligram of sodium
MINCE PIES (WITH HOMEMADE MINCEMEAT)
Unlike what the name implies, these little tarts are not made with meat. They are actually filled with spiced, slightly boozy dried fruit and encased in a tender sweet pastry. An absolutely must-have at Christmas time in the UK! We can get mincemeat in jars in the supermarket but I've provided a recipe for homemade mincemeat in case you can't buy it ready-made. Just be aware that you need to 'mature' the filling in the jar for at least 2 weeks so plan accordingly!
Provided by Izy Hossack
Categories Dessert
Time 55m
Yield 24 mince pies
Number Of Ingredients 16
Steps:
- For the filling, mix all the filling ingredients in a large bowl. Cover and let sit overnight to absorb all the liquid then spoon and pack into sterilised jars. Let it sit for at least 2 weeks (but longer is better) before using. (You can also just buy two 14oz jars of 'mincemeat' if you can find it).
- For the pastry:.
- Cream the butter and sugar in a medium bowl until smooth. Add the egg yolks and stir them in until smooth. Add the flour and salt, stir briefly then use your hands to gently knead into a uniform dough. Divide into two balls, flatten into disks and cover with plastic wrap then chill for an hour.
- Preheat the oven to 350°F.
- To assemble:.
- Remove one disk of pastry from fridge and unwrap. Roll out on a piece of floured baking paper until very thin - about 1/8-inch thick. Use a circular cutter to cut out twelve 3-inch circles. Place the circles into a mini tart/tartlette pan. Spoon in a heaped teaspoonful of filling. Re-roll the scraps of dough and cut out 12 stars to place ontop of each tartlet.
- Bake for 10-15 minutes until golden and bubbling. Remove from the pan to a wire rack to cool completely.
- Repeat the rolling, cutting and filling of the pies using the remaining pastry.
- Store in an airtight container.
Nutrition Facts : Calories 280.5, Fat 13, SaturatedFat 7.3, Cholesterol 36.1, Sodium 31.4, Carbohydrate 37.7, Fiber 1.7, Sugar 27.2, Protein 2.3
MINCE PIE
Provided by Food Network
Time 1h45m
Yield 12 to 14 servings
Number Of Ingredients 15
Steps:
- If uncooked meat is used, simmer beef 2 to 3 hours or until very tender, adding suet for last 1/2 hour of cooking. When cooked, chop beef and suet very fine, into about 1/4-inch pieces. Pare, core, and chop apples to make 3 cups. Mix beef, suet, apples, raisins or currants, white and brown sugars, spices, brandy, and cider or apple juice. Prepare the piecrust. Preheat oven to 400 degrees F. Roll out piecrust dough and line pie plates with pastry; fill each with half of meat mixture. Cover with top crusts, seal edges, and slit 2 holes on top for steam to escape. If desired, spread a thick layer of butter on pastry for flaky upper crust. Bake until apples are cooked and meat is heated through, about 1 hour.
MINCE PIES
Provided by Food Network
Yield 24 mini or 16 medium-size mince pies
Number Of Ingredients 24
Steps:
- Mince pies freeze very well, taking some of the headache out of all that Christmas preparation. If I make lots of these before Christmas, I freeze them raw and then cook them on the day. Cooked mince pies can be stored in a biscuit tin or airtight box and warmed through gently before serving. They are perfect with a glass of spicy mulled wine or a cup of coffee for a festive snack.
- Preheat the oven to 400 degrees F/200 degrees C/Gas mark 6. Brush the tin with melted butter.
- On a floured work surface, roll out the pastry to 1/8-inch/3 mm thick and, using the 2 1/2-inches/6 cm cutter, cut out 24 circles for the bases. Then use the smaller plain/fluted cutter or star cutter to cut-out 24 circles/stars for the lids. Re-roll the trimmings, if necessary.
- Line the holes of the cake tin with the larger pastry rounds. Fill each base with a teaspoon mincemeat and top with one of the smaller rounds or stars. Brush the tops of the mince pies with the beaten egg.
- Bake in the oven for 10 to 13 minutes until pale golden. Cool for 5 minutes before removing from the tin and transfer to a wire rack to cool. Dust with icing sugar (confectioners') to serve.
- This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the refrigerator for a couple of days.
- Shortcrust Pastry:
- Put the flour, salt and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. With your hands, flatten out the ball of dough until it is about 3/4-inch/2 cm thick, then wrap in cling film or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes. Variations: Sweet Shortcrust Pastry: In place of the pinch of salt, use 1 tablespoon icing sugar (confectioners'). Soured cream shortcrust pastry: Replace the egg with 2 tablespoons sour cream or creme fraiche, adding just enough to bring it together.
- This delicious mincemeat will keep happily in a cool dark place for at least a year. If you are making your own suet (the fat that surrounds the beef kidney), make sure that every trace of blood has been removed before you whiz it in the food processor, otherwise it will cause the mincemeat to go off.
- Mincemeat:
- Put the apple chunks in a small saucepan with 1 teaspoon water, cover and cook over low heat for about 8 to 10 minutes until the apples are cooked down to a pulp. Allow to cool.
- Mix the apples with the orange zest, orange juice, lemon zest, lemon juice, suet, raisins, sultanas, currants, candied peel, dark brown sugar, almonds, mixed spice, and whiskey in a large bowl and put into sterilized jars.* Leave to mature, if possible for at least 2 weeks before using.
- Cut the fruit in 1/2 and squeeze out the juice. (Reserve the juice for another use, perhaps home-made lemonade.) Put the peel into a large bowl, add the salt and cover with cold water. Leave to soak for 24 hours.
- Next day, throw away the soaking water; put the peel in a large saucepan and cover with fresh cold water. Bring to the boil, cover and simmer very gently for about 3 hours or until the peel is soft.
- Remove the peel from the pan and discard the water. Scrape out any remaining flesh and membrane from inside the cut fruit, using a teaspoon, leaving the white pith and rind intact.
- In a clean large saucepan, dissolve the sugar in 1 3/4 pints/1 litre of water, then bring to the boil, stirring to dissolve the sugar. Add the peel and simmer gently for 30 to 60 minutes until it looks translucent (shiny and 'candied') and the syrup forms a thread when the last drop falls off a metal spoon. Remove from the heat and allow to stand for 20 to 30 minutes to slightly cool.
- Put the candied peel into sterilized glass jars* and pour the syrup over. Cover and store in a cold place or in the refrigerator. It should keep, stored like this, for at least 3 months.
MINCE PIES
Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 mini pies
Number Of Ingredients 19
Steps:
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly., Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling., Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 280 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 302mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
MINCE PIES
Steps:
- Preheat oven to 400 degrees.
- Butter and flour a muffin tin. Roll out the pastry until it is about a quarter of an inch thick. Using a cookie cutter or a glass, cut it into three-inch rounds. Place half the rounds in the muffin tin (you may need two tins).
- Mix the brandy into the mincemeat. Place a tablespoon onto each pastry round. Beat the egg and use a little to moisten the edges of each round. Place a pastry top on each mincemeat round and press the edges together with a fork.
- With a sharp knife, make a slit in the top of each pie. Brush with egg and bake for 10 minutes. Reduce heat to 350 and bake for 10 more minutes or until the pies are golden. Remove from oven and cool on a rack. Dust with sugar and serve hot or cold.
Nutrition Facts : @context http, Calories 874, UnsaturatedFat 34 grams, Carbohydrate 292 grams, Fat 50 grams, Fiber 22 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 335 milligrams, Sugar 194 grams, TransFat 0 grams
BEST MINCE PIES EVER
I can't describe how much nicer these are than shop-bought mince pies. The pastry is almost like shortbread, none of that doughy horrible stuff. If you can't be bothered to make your own mincemeat, just use a really good quality shop-bought one. The one I use here has no beef suet, so it suitable for vegetarians. A quick tip for forming the cases: I find that if I mould them straight into the tin, it's quite tricky to remove them once cooked, so I line the tin with clingfilm, make the cases then pull up the film to remove the cases and pop them back in the holes.
Provided by Snowbunny Andorra
Categories Pie
Time 30m
Yield 12 pies
Number Of Ingredients 6
Steps:
- Preheat your oven to 200°C.
- Rub together the flour and butter (or whizz up in a food processor).
- Add the sugar and salt and mix thoroughly.
- Knead the mixture together. Don't add any water. You'll think there's no way it's ever going to stick into a ball, but it will after a few minutes of kneading.
- Take walnut-sized balls of the pastry and push them into the holes of a 12-cake cupcake tin, forming them into case shapes.
- Fill each with some of the mincemeat.
- Form lids for each pie from a slightly smaller ball of dough, patted out flat to fit. Push the edges onto the sides of the case - they will stick together without the need for any egg or milk.
- At this point, you can freeze the pies until needed.
- Brush the tops with the beaten egg and bake for 20 minutes, or until golden.
- Serve hot or cold, dusted with icing sugar, with lashings of brandy butter.
Nutrition Facts : Calories 368.8, Fat 15.9, SaturatedFat 9.8, Cholesterol 53.4, Sodium 27.5, Carbohydrate 52.3, Fiber 1.2, Sugar 19.8, Protein 4.4
MINCE PIES
These sweet (yes sweet!) pastry delights will be sure to have you asking for seconds (or more) and they go fantastically with a nice cup of tea (or something a bit stronger). For those of you who are not familiar with mince pies you might be confused as to why I said mince pies are sweet. Well despite the name, and the fact that mince pies are made with mincemeat, mince pies do not contain any meat and are made primarily of dried fruit and spices. But don't let me convince you, check out the recipe to see for yourselves.
Provided by Emmas Delicious Eats
Categories Desserts Pies Fruit Pie Recipes
Time 2h55m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine apples, brown sugar, raisins, golden raisins, currants, orange peel, lemon zest, lemon juice, cinnamon, nutmeg, cloves, allspice, mace, and ginger in a medium saucepan. Mix together and bring to a boil over medium heat. Immediately turn the heat down to the lowest setting on your stovetop. Simmer, stirring frequently to ensure the mixture does not stick to the bottom of the pan, 1 1/2 to 2 hours. Remove from the heat and leave to cool while you prepare your pastry.
- Unroll pie crusts onto a flat surface. Cut into 24 circles using a cookie cutter or the bottom of a mug.
- Place a circle into the bottom of each cup of a 12-cup cupcake tin. Fill each of the pastry circles with fruit filling. Brush the edges of the pastry with some of the beaten egg and cover with the remaining circles. Brush all of the mince pies with more beaten egg.
- Bake in the preheated oven until golden brown, 35 to 45 minutes.
Nutrition Facts : Calories 447.8 calories, Carbohydrate 87.7 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 2.9 g, Sodium 189.5 mg, Sugar 60.9 g
HOMEMADE MINCEMEAT
Use for Christmas mince pies but also great added to apple pie fillings. Baking it in the oven prevents it from fermenting and gives it a longer shelf life. So far I have kept it for up to 6 months. This is a Delia Smith recipe and I have been using this recipe for a good 20 years now. Also a good gift since it is better then any bought mincemeat!
Provided by PetsRus
Categories Pie
Time 15h
Yield 6 lb
Number Of Ingredients 14
Steps:
- Mix all the ingredients, except the brandy, in a large ovenproof glass or ceramic bowl.
- Cover with a cloth and leave for 12 hours.
- Preheat the oven to 225 degrees F.
- Place the bowl in the oven and leave it there for 3 hours.
- Remove and let the mincemeat cool.
- Now stir in the brandy and spoon into clean jars.
- Cover with waxed discs, seal and label.
Nutrition Facts : Calories 1139.2, Fat 44, SaturatedFat 21.6, Cholesterol 27.2, Sodium 75.4, Carbohydrate 183.8, Fiber 12, Sugar 147.2, Protein 8.5
10-MINUTE MINCEMEAT
Make your own mincemeat this Christmas - and not just for mince pies. Try it in Chelsea buns or sweet samosas. You could also give jars of it away as gifts
Provided by Good Food team
Categories Afternoon tea
Time 10m
Yield 1 kg (2 x 500ml jars)
Number Of Ingredients 11
Steps:
- Put the peeled and grated Bramley apples, light muscovado sugar and the zest and juice of the orange and lemon into a large bowl with the ground cinnamon, ground nutmeg, allspice, mixed dried fruit and brandy. Stir in the grated unsalted butter or shredded suet and ground almonds. Transfer to jars or containers. Keep in the fridge, unopened, for up to three months or in the freezer for up to six months.
Nutrition Facts : Calories 69 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 0.4 grams fiber, Protein 0.3 grams protein, Sodium 0.01 milligram of sodium
MINCEMEAT CUSTARD PIES
If you find the classic mince pies a bit dry and crumbly, try these moist mouthfuls, with an indulgent dollop of creamy custard
Provided by Angela Nilsen
Time 20m
Yield Makes 16-18 pies
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Stir the custard and almonds together. Unroll the pastry, then cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles - you should get 16-18. Use to line a couple of bun tins.
- Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat. Scatter over some flaked almonds, then bake for about 10 mins until puffy and golden. Cool briefly in the tin, then dust with icing sugar and serve slightly warm.
Nutrition Facts : Calories 169 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Protein 4 grams protein, Sodium 0.22 milligram of sodium
CREAMY MINCEMEAT PIE
Make and share this Creamy Mincemeat Pie recipe from Food.com.
Provided by tornadoes three
Categories Pie
Time 5h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Spoon mincemeat into baked pie shell.
- Combine cream cheese, eggs, 1/2 cup sugar, lemon juice and rind, beat until smooth.
- Pour cream cheese mixture over mincemeat.
- Bake at 375 degrees for 20 minutes.
- Blend sour cream with 2 tablespoons sugar and vanilla. Spoon over filling.
- Return to oven; continue to bake for 10 more minutes.
- Refrigerate at least 5 hours before serving.
Nutrition Facts : Calories 626.4, Fat 29.6, SaturatedFat 15.3, Cholesterol 112.3, Sodium 301.1, Carbohydrate 83.7, Fiber 1.7, Sugar 54.8, Protein 7.4
" TRADITIONAL" MINCEMEAT (FOR PIES)
I have 5 mincemeat recipes that I've used for making pies over the years, (4 of them are meatless). However my dad always preferred the "traditional" mincemeat pies and so do I. (I would be happy to post the "meatless" recipes on request). This is the Traditional (with meat) Mincemeat recipe that I made for many years. The only change I ever made in the original recipe was to substitute stew beef for the calves' tongues. Prep time includes the 4-6 weeks "standing" time.
Provided by Dee514
Categories Beef Organ Meats
Time P1m11DT2h
Yield 15 Quarts (approx)
Number Of Ingredients 19
Steps:
- Chop the boiled calves' tongues (or boiled stew beef) very finely.
- Add the sugar, raisins, currents and citron; mix together well.
- Chop apples finely (do not mash) and add to the meat.
- Add all the spices, suet, candied peels, almonds and salt, and mix thoroughly.
- Pour over this mixture the fruit juices and grated peels, the brandy and the whiskey; and mix together.
- Put the mixture into a large crock with a lid.
- Place a clean cloth over the top of the crock and put the lid on.
- Place crock in a cool place for 3 weeks.
- Add more salt and spices at this time, if needed.
- Let stand at least 4 weeks before using.
- Mincemeat may be canned by water bath method.
- If using it for pie filling, bake between double crusts.
Nutrition Facts : Calories 2307.3, Fat 80.6, SaturatedFat 40.6, Cholesterol 51.6, Sodium 582.7, Carbohydrate 288, Fiber 16.1, Sugar 257.4, Protein 10.2
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MOM'S MINCEMEAT PIE RECIPE - GRANT ACHATZ | FOOD & WINE
From foodandwine.com
MINCEMEAT PIE | BAKE WITH ANNA OLSON
From bakewithannaolson.com
TOO MUCH MINCEMEAT? 10 DELICIOUS RECIPES TO MAKE THE MOST OF IT …
From theguardian.com
HOW TO MAKE CLASSIC HOMEMADE MINCEMEAT - THE CHRISTMAS GUIDE
From thechristmasguide.com
HOMEMADE MINCEMEAT PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TRADITIONAL MINCE PIES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
MINCE PIE RECIPE - TRADITIONAL BRITISH MINCEMEAT CHRISTMAS TREAT ...
From christinascucina.com
MINCEMEAT RECIPE (TRADITIONAL, VEGETARIAN AND ALCOHOL FREE)
From linsfood.com
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