Don't worry about the meat it adds flavor and texture but this is dessert not at all like chomping on a steak. (Alternatively, pulse the ingredients in a food processor.) I saved the orange syrup and added 1/2 cup to the mincemeat mixture then reduced the white sugar to 1 scant cup. Later they were usually consumed by the rich during the 17 th and 18 th Century, who used them as an indication of status and wealth, as only those who could employ the best chefs could have these artistic pastries. These pies are unbelievable! The original called for “a penny’s worth of suet”; Tobby translated that to 1/2 pound. A Bonnier Corporation Company. The mincemeat filling should be prepared at least two days and preferably two weeks prior to the making of the pies so that the fruit can soften and the flavors can meld. He loves this pie. The recipe says to make the mincemeat several weeks in advance and a couple reviewers said they did so a month ahead. I am now a fan of mincemeat pie and will make this great recipe again. Add the water; work the dough until smooth but with visible flecks of butter. I found this recipe and decided to try it. This pie has a wonderful full rich flavor. $27.99. Borden Naturals Rum and Brandy Mincemeat Pie Filling and Topping | (1) 27 Ounce Jar – Gourmet, All Natural, and Free of High Fructose Corn Syrup! Oh and I gave my son and daughter-in-law a sample and their response was "Oh wow! If using ground beef, brown the meat in a saucepan over medium heat, and add the … Cover and cook for about 20 minutes, or until meat is tender. I tried this recipe and told him he was my guinnea pig because I don't usually do any baking (from scratch or otherwise). Using a lightly floured rolling pin, roll out the disk into a ⅛-inch-thick round, rotating often and flouring the surface more as needed to prevent sticking. Bring to a boil, then reduce heat to a simmer. He said it tasted pretty close to non such mincemeat pie. (1-1 1/2 hours, stirring often, open kettle) Her recipe was for 1 1/2-2 pounds meat, so maybe a cup of … 2 weeks to pie-day! Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place. Many products featured on this site were editorially chosen. I followed some other reviews and made it a month ahead of time and doubled the recipe. Brush the pie with egg wash, then bake until golden, about 1 hour. Fold the top edge over the bottom crust to seal, and crimp as desired. I have gradually substituted blue berries and cranberries for the candied fruit raisins etc. I cannot even stomach the thought of one and almost gagged when I opened a store bought jar of the stuff. Wow! Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Most people won't think twice about serving basic cornbread when is on the table. Transfer the mixture to a 1-quart jar. I also make it a month ahead and stir it every few days adding a dash of brandy every few days (to the pie mix not me well usually not me). I am not one to eat mincemeat pie but my father does. Cover and refrigerate for at least 2 days and up to 2 weeks. Trim excess, leaving a 1-inch overhang. Jenny Huang | Food Stylist: Laura Rege | Prop Stylist: Vanessa Vazquez, Baked Fish in Tahini Sauce (Siniyet samak bil tahineh), Roasted Cod with a Cilantro Crust (Samak mashew bil cozbara w al limon), Falastin: Equal Parts Cookbook and Conversation Starter, Palestinian Pantry Staples We Can’t Live Without, Orange- and Herb-Roasted Spatchcock Chicken, Bokit: The Soul of Guadeloupe in a Sandwich, Raising the Bar: What the World Can Learn From Italy About Enjoying Food and Drinks, How a Combination Oven Will Help You Prepare an Unforgettable Holiday Feast, Chiquetaille de Mourue (Marinated Salt Cod), ¾ cup finely chopped rump steak (about 3 oz. fresh lemon juice, plus grated zest of ½ lemon, 1½ Granny Smith apples, cored and finely chopped, 2¼ cups all-purpose flour, plus more for dusting. Preheat oven to 350 degrees F (175 degrees C). If you have trouble finding the ingredients I get my peel cherries and currants from nutsonline. He wants to marry this pie. At the very end of the cooking part I do pour some Brandy in (for flavor). Stir in cherries and remove from heat. Your daily values may be higher or lower depending on your calorie needs. Crimp edges and poke several holes in top pastry. 4.7 out of 5 stars 208. Transfer the filling to the pie shell, brush the edges with water, and cover the pie with the top crust. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. This recipe has changed my mind about mincemeat! Cover and refrigerate for at least 2 days and up to 2 weeks. ", Congrats! The original mince pie was filled with meat, such as lamb, and shaped like a manger to symbolize Christ as a child with a pastry blanket. Make the crust: In a bowl, whisk together the flour, sugar, and salt. I'm going to have to mix it in the bathtub this year. So that made a lot of liquid, and she did cook it quite a while to reduce the liquid. They were delish! In this old-school version of the polarizing British dessert, finely chopped steak is combined with beef suet, dried fruit, candied citrus peel, and fresh apples for the filling. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Can't wait to have more! You saved Old Time Mincemeat Pie to your. It smelled wonderful when I would stir it weekly. $15.00. Thanks so much for giving us a new and delicious family tradition! My family and colleagues at work all love it! Transfer to a wire rack and let cool completely. Brush top with cream and sprinkle with sugar. Borden Naturals Mincemeat Pie Filling and Topping | (2) 27 Ounce Jar – Gourmet, All Natural, and Free of High Fructose Corn Syrup! I made traditional mince pies (mini pies) for Thanksgiving and only made a dozen thinking no one but my husband would eat them. This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton's Book of Household Management. Make the filling: In a medium bowl, combine the beef suet, currants, rump steak, raisins, brown sugar, brandy, candied citrus peels, lemon juice and zest, nutmeg, and apples. I made no other changes. for 2 # meat). This time I decided to try to make some from scratch as my son and daughter-in-law asked me to for their Victorian style Christmas dinner (they are experimenting with old-fashioned meals; they no doubt thought that Mom should experiment too). This pie has no meat in it (it's a 'mock' mincemeat pie). Add ginger, … Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison. Fill with mincemeat. Transfer the mixture to a 1-quart jar. I made another two dozen and had plenty of mincemeat left over for Christmas. My son now refuses to come home from college for these holidays unless he gets this pie. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. While I didn't have all the ingredients (I used ground venison instead of beef used good sipping brandy instead of apple cider--increased the amount of brandy by another half cup and used chopped up tart dried cherries instead of the cherry preserve) it nevertheless came out tasting great! I can't stop tasting it. Saveur may receive financial compensation for products purchased through this site. Add ginger, cloves, nutmeg, cinnamon and salt. Thanks for any help you can give. In stock on November 27, 2020. I have been using this recipe for about 7 years now. She did add “a pint of juice”- it could be any juice: apple, cran,grape etc. I ended up making the candied orange and lemon peelfrom scratch (other stuff full of chemicals). Using a dough blender, two forks, or your fingers, cut the butter into the flour mixture, forming pea-size crumbles. It doesn't use mincemeat mixes or prepared pie crusts. I've successfully frozen it too for longer keeping. This is now a regular recipe for us. I chose this recipe because it was rated highly--I found out for good reason! Allrecipes is part of the Meredith Food Group. I don't think I have ever had a complaint. Divide the dough in half and flatten into disks. Percent Daily Values are based on a 2,000 calorie diet. I worry about the meat spoiling from being in the frig that long. Mix well. For both Thanksgiving and Christmas. 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