Mince Pie with Meat I
This is a mince pie in the older sense, with real diced beef cooked alongside apples, mixed fruit, wine and cider. The meat is seared first for a deeper savoury base, and mace, nutmeg and citrus zest keep the sweetness warm rather than flat. The quantities are large, enough for 15 to 20 people, and the filling can be baked as full pies or small tartlets, so it suits a crowd or a holiday table.
Instructions
Sear the diced beef in a pan until it is well browned on the outside. Work in batches if the pan is crowded, then set the meat aside to cool.
Put everything except the pastry into a large bowl and mix well. This can also be done in batches if the bowl is too small.
Use the pastry to line 3 deep, greased pie pans, or 5 greased muffin pans if you want tartlets, pressing it in to form shells.
Place the empty shells in the oven and set it to 150 °C (300 °F). Bake until they are lightly golden, then take them out and let them cool completely.
Spoon the filling into the cooled shells until it is level with the rim or slightly mounded above it. Trim the tops with leftover pastry.
Bake at 150 °C (300 °F) for 45 minutes per tray of pies, or 35 minutes per tray of muffin-size tartlets.
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