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
- Lean minced beef or mutton 700g
- Suet 100g
- Ground cloves 0.5tsp
- Ground mace 1tsp
- Ground black pepper 0.5tsp
- Saffron A pinch
- Raisins 50g
- Currants 50g
- Stoned prunes-chopped 50g
- Plain flour 450g
- Salt 2tsp
- Lard 100g
- Water 150ml
- Milk 60ml
- Butter, sugar and rosewater, melted together 1tbsp of each
- 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.