Real mince pie
Puddings and cakes
- Serves: 1
- Preparation time: 45 minutes
- Cooking time: 1 hour and 45 minutes
This recipe for a large traditional mince pie harks back to the days when mince pies contained meat.
- 700g lean minced beef or mutton
- 100g suet
- 0.5tsp ground cloves
- 1tsp ground mace
- 0.5tsp ground black pepper
- Pinch of saffron
- 50g raisins
- 50g currants
- 50g stoned prunes-chopped
- 450g plain flour
- 2tsp salt
- 100g lard
- 150ml water
- 60ml milk
- 1tbsp each of butter, sugar and rosewater, melted together.
- Pre-heat the oven to 220C/425F/G7.
- Mix the minced meat with all the other filling ingredients.
- To make the pastry, melt the lard in the water and milk and bring to the boil.
- Take off the heat and add the flour and salt and beat to a soft dough. Knead on a floured surface until smooth.
- Set aside a quarter of the pastry. Remember to keep it warm.
- Mould the large piece of pastry into a 20cm spring form tin to make the base and sides.
- Fill the tin with the filling.
- Roll out the remaining pastry for the lid, moisten the sides with water and press the lid firmly in place and crimp to make a tight seal.
- Trim the edges and use the surplus to decorate the top. Cut a hole in the middle of the lid.
- Bake in the centre of the oven for 15 minutes, and then reduce the temperature to 180C/350F/G4 for a further 75 minutes.
- Remove the sides of the tin, brush the whole pie with the glaze and return to the oven for a further 15 minutes.