Classic Mince Pies
Photo: Goddards Pies Limited, CC BY-SA 4.0
Classic mince pies from the Household Cyclopedia are a reminder that mincemeat once contained real meat. This version pairs boiled beef and suet with raisins, apples, wine and cider, then scents the filling with mace, nutmeg and orange zest. The result is rich, fruity and savory at once. The recipe makes a big batch, so it suits holiday baking, and the pies are meant to be served warm.
Instructions
Boil the beef until cooked through, then chop it finely and put it in a very large bowl or pot.
Add the suet, sugar, raisins, chopped apples, wine and cider. Stir everything together until the mixture is loose enough to spoon easily, adding a little more liquid if it seems stiff.
Season the filling with mace, nutmeg and orange zest, tasting as you go. If it is not sweet enough for you, stir in more sugar.
Roll out the pie dough and use it to line your pie pans. Fill each one with the mixture and cover with more dough to make closed pies.
Bake the pies until the pastry is cooked and lightly browned. The source gives no time or temperature, so go by the look of the crust.
Warm the pies again just before serving. If you like, you can use butter in place of the suet, or stew the apples and reduce the cider before mixing.
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