Traditional Mince Pies used to contain meat, alongside the familiar fruit mixture found today.
Here is my Lancashire adaptation of Jeri Westerson’s recipe for the adventurous to try!
1lb lean minced beef, boiled thoroughly until reduced to small strands
4 green apples, cored, peeled and cubed into bite-size pieces
1/4lb suet, processed into fine granules
2 lemons, with rind grated, squeezed, and chopped into small pieces
4oz brown sugar
4 tablespoons black treacle
8oz cooking sherry
salt and pepper to taste
2 tablespoons mace
2 tablespoons allspice
2 tablespoons nutmeg
2 tablespoons ground cloves
4 tablespoons cinnamon
1lb pastry dough
flour to roll out pastry
1 tablespoon milk to glaze
nub of butter to grease pie dish
- Heat the oven 375/ 190 /Gas 5.
- Grease a large, deep pie dish.
- Place the cooked beef in large bowl. Add the apples, suet, raisins, currants, lemons, sugar, black treacle, cider, salt, pepper, mace, allspice, nutmeg, cloves, and cinnamon. Mix well.
- Allow the meat to cool. Stir in the sherry and brandy.
- Roll out half of the pastry on a floured surface and line the base of the pie dish. Pour in the meat mixture and press flat.
- Roll out the lid and seal the edges. Cut steam holes in the top of the pie crust. Glaze with milk.
- Bake for 30 – 45 minutes until crisp and golden brown.
- Cool on a rack. Pies can be served hot or cold.
My version varies slightly from Jeri’s. Check out the original below: