Mince Pie with Meat I
- Servings
- 15–20
Ingredients
- 1815 g (4 lb) lean beef, diced
- 454 g (1 lb) butter, lard, or vegetable shortening, diced
- 907 g (2 lb) white granulated sugar
- 907 g (2 lb) fruit mix
- 1815 g (4 lb) cored and sliced apples
- 350 ml wine
- 250 ml cider
- 1 citrus fruit (e.g. orange), zested and juiced
- ¼ teaspoon ground mace
- ¼ teaspoon ground nutmeg
- 5 packets of shortcrust pastry dough
Method
- Sear diced beef in a pan until well-coloured (this can be done in batches). Set aside until cool.
- Combined all ingredients except dough in a bowl. Mix well (this step can be done in batches).
- Use the pastry dough to line 3 deep, greased pie pans (or 5 greased muffin pans, for tartlets) and create pie shells.
- Place shells into oven and set to 150 °C (300 °F). Bake until lightly golden. Remove from oven and let rest until cooled.
- Fill pie shells with filling mixture until level or slightly mounded above the rim. Trim with excess pastry.
- Bake at 150 °C (300 °F) for 45 minutes per tray (or 35 minutes per muffin tray).