Cooking time: see stage 5
Preparation time: mincemeat 35-40 mins., mince pies depending upon dough used
Main cooking utensils: deep pay pans, cookie cutters
For 8-12 servings you will need:
For 2½ lb. mincemeat:
scant cup shredded suet
½ cup brown sugar
finely grated rind of 1 lemon
juice of 1 lemon
generous 3 cups mixed dried fruit
scant cup chopped candied peel
scant cup blanched almonds
½ teaspoon cinnamon
1 teaspoon mixed spice
½ teaspoon grated nutmeg
4 tablespoons rum, brandy, or whiskey
Basic pie dough made with 2 cups all-purpose flour, etc., or puff paste made with 2 cups all-purpose flour, etc.
- Peel the apple, grate coarsely, the mix with the other ingredients. Put into clean jars, seal down.
- Roll out dough, cut rounds to fit into deep patty pans.
- Put in mincemeat.
- Cover with smaller round of pastry, brush edges with water, seal together. Make a slit in the top of each to allow the steam to escape.
- Bake as follows, basic pie dough – approximately 20 minutes in the center of a 425-450°F. oven. Puff paste – 20 minutes in center of 450-475°F. oven, reducing heat slightly after 10 minutes if necessary.
TO SERVE: Hot or cold. They may be dusted with granulated or sifted confectioners’ sugar.
TO VARY: Mix mincemeat with fruit juice instead of rum, but the mincemeat will not keep so well.
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