Real mince pie
Long before the small, fruit mince pies we enjoy today came into fashion, a mince pie used to be a large pie, containing meat. Our recipe harks back to this tradition and uses real meat in addition to raisins, currants and prunes
For the filling:
- 700g Lean minced beef or mutton
- 100g Suet
- 1/2 tsp Ground cloves
- 1tsp Ground mace
- 1/2 tspGround black pepper
- A pinch of Saffron
- 50g Raisins
- 50g Currants
- 50g Stoned prunes - chopped
For the pastry:
- 450g Plain flour
- 2tsp Salt
- 100g Lard
- 150ml Water
- 60ml Milk
For the glaze:
- 1tbsp Butter
- 1tbsp Sugar
- 1tbsp Rosewater
- 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.
- To make the glaze, melt the butter, sugar and rosewater together.
- Remove the sides of the tin, brush the whole pie with the glaze and return to the oven for a further 15 minutes.