Habanero Mince Meat PieFrom goodeat 6 years ago
- 1 lb. stewing beef or venison, cubes (use venison if you can) water to cover shopping list
- 2 Bramley apples, peeled, cored and sliced (Americans should use 3-4 Grannies) shopping list
- 1/4 lb. shredded suet shopping list
- 1 lb. deluxe mixed fruits and peels (raisins, cherries, peels sold as a pack, or mix your own) shopping list
- 6 oz. molasses sugar (the darkest you can find or a mix of dark brown sugar and molasses) shopping list
- 4 oz. brandy shopping list
- 1/2 pint (10-15 oz.) apple cider (hard cider) or -- (1/2 to 3/4) stout shopping list
- 4 oz. chopped walnuts (by volume - US 1/2 cup) shopping list
- 4 oz. chopped almonds (by volume - US 1/2 cup) shopping list
- juice and zest of one orange shopping list
- juice and zest of one lemon shopping list
- 3/4 t. salt shopping list
- several gratings of fresh nutmeg shopping list
- 1/2 t. mace shopping list
- 1 t. mixed spice shopping list
- 1/2 t. ground coriander shopping list
- habanero or Chipotle shopping list
How to make it
- Put meat and water into a saucepan. bring to a boil, then simmer, covered, until the meat is very tender, about 2-3 hours. Drain the meat, and when it is cool enough to handle, chop it very, very finely. If you have a food processor, whirl the meat and apples together until the meat is further pulverised and the apples are coarsely chopped - I just chop them by hand.
- Put the meat and apples in a large pan; add everything else. bring to a boil, then simmer, covered, for one hour, adding more cider or stout to keep the mixture from sticking and burning (it varies from year to year).
- Put the mixture in a bowl and, when cool, cover with cling film and store in the refrigerator. every day for 5-7 days, take the thing out and mix well, adding a shot of brandy. You can keep it as long as you stir it every day for up to two weeks. This will fill two 9-inch pies or a whole bunch of those little English tarty pies they like.