Tra­di­tional Mince Pies

Yields 12 pies

Country Sampler Holiday Homes December 2018 - - Seasonal Joys - RECIPE AND PHO­TO­GRAPH COUR­TESY OF KIM­BERLY KILLEBREW OF DARINGGOURMET.COM.

Orig­i­nal mince­meat pie fill­ing was a mix­ture of minced meat, fruits and spices, but by the Vic­to­rian era, the recipe had be­come much sweeter. Most mod­ern-day recipes don’t in­clude any meat at all. Kim­berly Killebrew of Dar­ing Gourmet shares her recipe for tra­di­tional mince pies, and she rec­om­mends al­ways mak­ing your own mince­meat rather than buy­ing store-made: “The real stuff is vastly su­pe­rior, and your taste buds will agree once they’ve tried it,” she says.


1 pound finely chopped beef steak (op­tional)*

1¼ cups raisins

1¼ cups cur­rants

½ cup golden raisins

2 cups tart ap­ple (about 1 large ap­ple),

finely chopped

200 grams shred­ded beef suet

2 cups dark brown sugar

2 ta­ble­spoons can­died lemon peel

2 ta­ble­spoons can­died or­ange peel

1½ ta­ble­spoons blanched al­monds,

finely chopped

1 lemon, zest and juice

2 ta­ble­spoons ap­ple cider vine­gar

1½ tea­spoons ground cin­na­mon

½ tea­spoon ground nut­meg

¼ tea­spoon ground cloves

¼ tea­spoon ground all­spice

¼ tea­spoon ground mace

¼ tea­spoon ground ginger

¼ tea­spoon ground co­rian­der

2 ta­ble­spoons brandy

2 ta­ble­spoons dark rum

Pie crust dough (enough for two crusts)


Com­bine all in­gre­di­ents ex­cept for the brandy, rum and pie crust in a medium- size pot and bring to a boil. Re­duce the heat and gen­tly sim­mer un­cov­ered for 2 hours, stir­ring oc­ca­sion­ally.


Stir in the brandy and rum. (If you pre­fer to have the al­co­hol cooked out, add them at the same time as the other in­gre­di­ents.)


Pre­heat oven to 400°F. Grease a stan­dard 12-cup muf­fin tin or mini tart tins.


Roll two-thirds of the pie crust out onto a floured sur­face to 1/8" thick­ness. Cut cir­cles out of the pie crust to fit into the tins. Roll out the re­main­ing pie crust to the same thick­ness and cut out cir­cles or star shapes to form lids over the tarts. (If us­ing cir­cles, cut a small slit on the top of the pie crust.)


Care­fully press the pie crusts into the tins and fill them with mince­meat fill­ing. Place the pie crust lids on top and press the edges to­gether to seal them. Lightly brush the tops with milk or an egg wash.


Bake the pies for 10–15 min­utes or un­til golden brown. Care­fully re­move them from the muf­fin or tart tins, trans­fer them to a wire rack and sprin­kle with pow­dered sugar. Best served gen­tly warmed.

*Kim­berly highly rec­om­mends us­ing beef steak in this recipe, but you could use an ex­tra 1½ cups of raisins or cur­rants in­stead.

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