Ingredients

How to make it

  • Pastry, modern version:
  • Note: the prep time includes an hour in total of chilling time. I am estimating the time for making the pastry and filling and assembling the pies at about an hour.
  • 6 cups flour
  • 1 tsp. salt
  • ½ cup lard
  • ½ cup iced water
  • 1½ cups butter, softened
  • .
  • Sift 4 cups of the flour and the salt into a bowl.
  • Rub in the lard until it resembles breadcrumbs.
  • Make it into dough with the iced water.
  • Put the dough onto a floured board and roll it out into a rectangular shape.
  • Spread ½ cup of the butter over two-thirds of the surface.
  • Scatter over that, one-third of the remaining flour.
  • Fold the dough into three, give it a half-turn on the floured board, and roll it out again in the other direction.
  • Fold it again.
  • Wrap in greaseproof paper and chill for 20 minutes.
  • Repeat the above steps twice more.
  • After the last chilling, the pastry can be used straight away, or can be kept in the refrigerator for up to 3 days. It can also be frozen.
  • .
  • Filling, and assembly of pies, modern version:
  • 4 oz. chuck (shoulder) steak, minced
  • 4 oz. fresh beef suet, grated, or ½ cup butter
  • 1 large cooking apple, peeled, cored and finely chopped
  • 1/3 cup raisins, chopped
  • 1/3 cup currants
  • 1/3 cup chopped candied peel
  • ½ tsp. ground cloves
  • ½ nutmeg, grated
  • ½ tsp. ground allspice
  • 1 orange rind, grated
  • Juice of 1 lemon
  • 2 tbsps. brandy
  • 2 tbsps. sweet white wine
  • 2 tbsps. sweet cider
  • 1 quantity ‘paste’ (pastry) made as above
  • Beaten egg to glaze
  • .
  • Preheat the oven to 425F/220C/Gas Mark 7.
  • Put the minced beef, grated suet, chopped apple and raisins, currants, chopped candied peel, ground cloves, grated nutmeg, ground allspice and grated orange rind into a bowl. (If you are using butter instead of suet, melt it and add it at this stage.)
  • Mix well together.
  • Add the lemon juice, brandy, wine and cider, and mix in well.
  • Roll out the pastry and stamp out 72 rounds with a 3-inch cutter.
  • Use them to line tartlet tins.
  • Put a small spoonful of mincemeat in each one and cover it with a 2 ½ inch round.
  • Glaze with beaten egg, and prick each top with a fork.
  • Bake for 30 minutes. Serve hot.

Reviews & Comments 5

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    " It was excellent "
    elgourmand ate it and said...
    What a classic. A great and entertaining post. RJ
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  • lovebreezy 4 years ago
    I'm whistling a happy sound at this series, thanks.
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    " It was excellent "
    cuzpat ate it and said...
    High 5!
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    " It was excellent "
    mjcmcook ate it and said...
    ~HELLO~
    Thank-you for all your time in sharing
    "5"FORK!!!!! recipes and the 'History'
    of same with us~
    I happen to Love Mince Pie and do not confine
    my enjoyment of it to the 'Holidays'!
    ~Blessings~
    ~*~mj~*~
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    " It was excellent "
    ttaaccoo ate it and said...
    Imagine having to gather the wood for the stove...

    I'm very thankful I was born in the 20th century!!

    Thank you, Susan for this mini herstory lesson!!
    Was this review helpful? Yes Flag

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