BEST TRADITIONAL MINCEMEAT
Few people today know what REAL mincemeat should taste like, today's version paling in comparison to the mincemeat that has been a household tradition for centuries. Give this traditional version a try and even if you've always hated mincemeat this may just be the one to convert you!
Provided by Kimberly Killebrew
Categories condiment Dessert Ingredient
Time 2h15m
Number Of Ingredients 23
Steps:
- Combine all ingredients except for the brandy and rum in a medium-sized pot and slowly bring to a simmer to prevent scorching. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)
- Spoon the hot mincemeat into sterilized jars (spooning it in the jar while hot will ensure the suet rises to the top to create a layer of fat). As the mixture cools the suet will harden, creating a seal to help preserve the mincemeat. *If you're including the beef be sure to refrigerate the mincemeat. If you're storing it for more than a couple of weeks follow the directions in the blog post for pressure canning the mincemeat for longer-term storage.See blog post for additional ways of storing your mincemeat.
- Makes about 1 quart. Feel free to double, triple, etc, as needed.
- Use this mincemeat to make Homemade Mince Pies! (click link for recipe)
- Note: Mincemeat is traditionally stored for several months before using to allow time for the flavors to deepen, however this mincemeat is also delicious eaten within just a few days.
Nutrition Facts : ServingSize 1 tablespoon, Calories 96 kcal, Carbohydrate 13 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g
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.
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
OLD-FASHIONED MINCEMEAT PIE RECIPE FROM 1798
This traditional, old-fashioned dessert is a unique blend of savory and sweet made with real meat, apples and dried fruits, and plenty of spice.
Number Of Ingredients 12
Steps:
- If using ground beef, brown the meat in a saucepan over medium heat. If you are using other cuts of raw beef, boil the beef until it is cooked and then chop it into small pieces. Or, if you are using left over beef that has already been cooked, you can chop the meat into small pieces. After chopping the beef, add the salt to the meat.
- In a large bowl, combine chopped apples, chopped suet (or your suet substitute) cider, spices, and fruit. Add the beef and apple cider and mix well until all ingredients are thoroughly combined. (If you want to be more authentic, you can chop up all of the ingredients together at this point to mince them finely.)
- Line a 9 inch pie plate with pastry and then pour in the mincemeat.
- Add the top crust, sealing the edges with a fork and cutting slivers in the top to let out steam. If you want an extra golden brown crust you can brush the top of the pie with some egg.
- Bake in a 400 degree oven for about 45 minutes until the crust looks golden brown.
TRUE MINCE MEAT PIE
My family all being ranchers has made true mince meat pie...they even canned it so they would have it available....this is so much better than what you buy at the store which is mock...You can usually but venison at any meat market (butcher) or Trader Joe;s should have it.... Mincemeat developed as a way of preserving meat...
Provided by JoSele Swopes
Categories Savory Pies
Time 7h35m
Number Of Ingredients 20
Steps:
- 1. Pre Heat oven to 350'F 9-inch pie plate
- 2. At least 4 hours before making pie, prepare the mincemeat: In a large pot, combine meat, and cider, raisins, and cherries or currants (prefer currants), and spices.
- 3. Cover and heat to boiling over high heat. Reduce heat to low and simmer 30 minutes, stirring occasionally.
- 4. (Mincemeat can be made up to 3 months ahead and frozen. If frozen, thaw mincemeat before making pie or baking time will be lengthened, or canned.)
- 5. Meanwhile, prepare pastry and refrigerate until ready to use-at least 30 minutes.
- 6. Meanwhile, prepare pastry and refrigerate until ready to use-at least 30 minutes. Divide pastry into 3 equal pieces. Press 2 pieces together and shape into a ball. Between 2 sheets of waxed paper, roll out ball of pastry into an 11 -inch round. Remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. Remove bottom sheet of paper. Between sheets of waxed paper, roll out remaining pastry to a 9 1/2- by 6-inch rectangle. Remove top sheet of paper from pastry. Cut rectangle into four 9 1/2- by 1 1/2-inch strips. Carefully spoon mincemeat into crust-lined pie plate. Remove pastry strips from waxed paper, one at a time, and place across mincemeat to create spokes. All four strips will overlap in the center. Lift edge of bottom crust over ends of strips. Pinch together and flute edge. Place pie on rimmed baking sheet. Bake pie 50 to 55 minutes or until crust is lightly browned and filling bubbles. Cool 10 minutes on wire rack before cutting.
MINCE PIE COOKIES
Love mince pies? Be sure to add these festive biscuits to your Christmas baking list, combining cookies with mincemeat, dark chocolate and cinnamon flavours
Provided by Liberty Mendez
Time 27m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Beat the butter and sugar until very light and fluffy, then beat in the egg and vanilla. Stir in the mincemeat until combined, then the flour, bicarb, cinnamon, chocolate and ¼ tsp salt.
- Scoop tablespoons of the mixture onto the sheets, leaving space between each for spreading. Bake for 10-12 mins, or until firm at the edges but soft in the middle - they will firm up a little as they cool. Leave to cool on the sheets slightly before eating warm, or transfer to a wire rack and leave to cool completely.
Nutrition Facts : Calories 258 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
ALL-FRUIT MINCEMEAT PIE RECIPE
Before you ask, no, there's no actual meat in this recipe. But this boozed-up spiced-fruit pie is delicious all the same.
Provided by Tasting Table Staff
Categories Dessert
Time 1h35m
Number Of Ingredients 21
Steps:
- Make the filling: In a large saucepan, combine all the filling ingredients. Cook over low heat, covered, for about 40 minutes, until the dried fruit is saturated and plump throughout.
- Using an immersion blender or food processor, roughly purée the mixture until there are still pea-sized pieces in it. Store in the refrigerator for at least 1 week to allow the flavors to deepen.
- Make the pie: Preheat the oven to 450 F. Roll out the bottom crust and place it into a 9-inch pie plate. Fill with 3⅓ cups of mincemeat filling, pour the melted butter over top, and then add the top crust. Cut a few slits into the top crust to allow steam to escape.
- Place the pie on a cookie sheet and bake for 10 minutes, until the crust looks dry. Turn the oven down to 350 F and continue baking for 45 to 55 minutes, until the crust is golden brown and juices are bubbling through the slits in the crust.
- Cool completely before slicing, then serve at room temperature.
TRADITIONAL BRITISH MINCEMEAT FOR CHRISTMAS MINCE PIES!
A subtle blend of sweet and savoury with just a hint of alcohol which echoes the ancient practice of adding spice and fruit to meat dishes. I also have a "Boozy Fat Free" mincemeat recipe posted,Recipe #184762, but if you wish to make a mincemeat recipe with little or no alcohol, this is a wonderful traditional recipe for long lasting mincemeat. Mincemeat was always made at home before the advent of commercial brands, and although this is based on an old recipe, this was obviously made after the introduction of sugar into England. In earlier times mincemeat was a mixture of real meat, spices and fruit. The only remaining and symbolic ingredient of this ancient culinary practice is the inclusion of the suet - which can be beef or vegetable suet for vegetarians. Excellent in mince pies and all manner of steamed and sticky puddings! PS. If you cannot obtain suet locally, you can use grated butter instead; place the butter in the freezer until nearly frozen and very firm and then grate into the bowl straight away.
Provided by French Tart
Categories Lemon
Time P14DT30m
Yield 4-6 Jars
Number Of Ingredients 16
Steps:
- Chop the nuts and candied peel finely.
- Peel, core and chop the apples into small pieces.
- Stir together with all the other ingredients and seal in sterilised jars.
- Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.
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Cuisine EnglishCategory Main CourseServings 8Total Time 1 hr 10 mins
- Spoon prepared mincemeat into pastry-lined plate. Add additional brandy to your taste. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.
- Bake pie 40 to 50 minutes or until crust is lightly browned. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving.
MINCED LAMB PIE RECIPE - FOODACIOUSLY
From foodaciously.com
5/5 (6)Total Time 1 hr 15 minsCategory MainsCalories 512 per serving
- In a large skillet, sizzle the olive oil with chopped onion, crushed garlic, thyme, oregano, rosemary, and chillies until fragrant. Next, add the lamb mince, grated carrots and courgettes, chopped black olives, and red wine. Cook for 15 minutes.
- Next, add the tomato sauce and cook for further 20 minutes. If the mixture becomes too dry, add some water. Season with salt according to taste and sprinkle with lemon zest. Then, add the potato starch mixed with cold water and stir well until creamy.
- Line single-serving ramekins with the puff pastry, saving a third for the pie lids. Then, fill the cases with the cooked minced lamb and fold in the pastry dough. Finally, cover each pie with a pastry lid and seal the edges by pressing them with the tines of a fork.
- Bake the minced lamb pies for 30-35 minutes at 200°C (390°F). Once the pies have a crispy golden crust, remove them from the oven and allow to cool down for a few minutes before serving. Enjoy!
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