member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Phil      

    English Mincemeat Pies

    List of Ingredients

    eight 2-1/2 inch pie shells
    1-1/2 cups mincemeat

    Mincemeat Filling (yields 3 qts)

    1/2 lb beef suet, chopped fine
    4 cups seedless raisins
    2 cups dried currants
    1 cup coarsely chopped almonds
    1/2 cup coarsely chopped candied citron
    1/2 cup coarsely chopped dried figs
    1/2 cup coarsely chopped candied orange peel
    1/4 cup coarsely chopped candied lemon peel
    4 cups coarsely chopped, peeled and cored cooking apples
    1 & 1/4 cups sugar
    1 tsp nutmeg
    1 tsp allspice
    1 tsp cinnamon
    1/2 tsp cloves
    2 & 1/2 cups brandy
    1 cup dry sherry


    Recipe

    Combine the suet, raisins, currants, almonds, citron, figs, orange peel, lemon peel, apples, sugar,
    nutmeg, allspice, cinnamon, and cloves in a large mixing bowl and stir them together thoroughly.

    Pour in the brandy and the sherry and stir with a large spoon until all the ingredients are moist.

    Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3
    weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and
    sherry, using about 1/4 cup each time.

    Preheat the oven to 375 degrees F.

    Place about 3 tbsp of mincemeat into each pastry shell and cover with sheet of pastry, crimping
    the edges with a fork.

    Place the stuffed pies on a baking sheet and bake in the oven for 10 minutes. Reduce the heat to
    350 degrees F and bake for an additional 20 minutes or until the crust is golden brown.

    Let pies cool then remove from tin and serve with whipped cream or Brandy Butter.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |