GRANDMA MYER'S HOMEMADE MINCEMEAT RECIPE:
Steps:
- Trim fat from meat of your choice and discard.
- In a large heavy pan over medium heat, place meat; cover with water and simmer until the meat is tender. Remove from heat and refrigerate meat in the cooking liquid overnight.
- Remove from refrigerator and remove meat from liquid. Remove all fat from top of liquid; discard the fat and reserve the remaining liquid. Separate meat from bones, discard bones. Chop cooked meat into small cubes.
- In a large pot, combine meat cubes, suet, apples, reserved liquid, sugar, apple cider, molasses, cider vinegar, raisins, cinnamon, cloves, allspice, nutmeg, lemon juice, and orange juice; simmer for 2 hours. remove from heat. Add brandy or sherry and mix together.
- It's best to let mincemeat stand at least a couple of weeks before using. I store mine in the refrigerator. Freeze in air-tight containers for longer storage.
MINCEMEAT PIE
Provided by Alton Brown
Categories dessert
Time P3DT1h15m
Yield 2 1/2 pounds or 5 cups
Number Of Ingredients 22
Steps:
- Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.
- If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
- Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
- Preheat oven to 400 degrees F.
- Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.
- If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.
GRANDMA'S DELICIOUS MINCEMEAT PIE RECIPE
Steps:
- Heat oven to 425F
- Sift flour and salt in a bowl and roll in the margarine and lard until you've created a breadcrumb consistency
- Slowly add cold water while using a round-bladed knife to bind the pastry together until you've created a dough
- Knead sparingly
- Place on a flat, floured surface and use a rolling pin to roll into a thin sheet
- Cut rounds of pastry that are the same size as your greased tartlet tin* and place on top
- Cover about ⅓ of the round of pastry with mince meat, add another round of pastry on top, and stick the 2 pieces of pastry together with a little water around the edges
- Bake 15-20 minutes, or until golden brown
- Carefully remove from tartlet tin and place on cooling rack
- Dust with icing sugar when cool
OLD-FASHIONED MINCEMEAT PIE RECIPE FROM 1798
This traditional, old-fashioned dessert is a unique blend of savory and sweet made with real meat, apples and dried fruits, and plenty of spice.
Number Of Ingredients 12
Steps:
- If using ground beef, brown the meat in a saucepan over medium heat. If you are using other cuts of raw beef, boil the beef until it is cooked and then chop it into small pieces. Or, if you are using left over beef that has already been cooked, you can chop the meat into small pieces. After chopping the beef, add the salt to the meat.
- In a large bowl, combine chopped apples, chopped suet (or your suet substitute) cider, spices, and fruit. Add the beef and apple cider and mix well until all ingredients are thoroughly combined. (If you want to be more authentic, you can chop up all of the ingredients together at this point to mince them finely.)
- Line a 9 inch pie plate with pastry and then pour in the mincemeat.
- Add the top crust, sealing the edges with a fork and cutting slivers in the top to let out steam. If you want an extra golden brown crust you can brush the top of the pie with some egg.
- Bake in a 400 degree oven for about 45 minutes until the crust looks golden brown.
CLASSIC MINCEMEAT PIE
Talk about quick and easy! In under an hour you can prep, bake and serve this classic mincemeat pie.
Provided by Crosse & Blackwell
Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®
Time 40m
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.
Nutrition Facts : Calories 491.6 calories, Carbohydrate 80.6 g, Cholesterol 0.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 551.3 mg, Sugar 0.3 g
MINCEMEAT
Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.
Provided by Ita
Categories World Cuisine Recipes European UK and Ireland English
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
- Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
- Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
- Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g
HOMEMADE MINCEMEAT
Use for Christmas mince pies but also great added to apple pie fillings. Baking it in the oven prevents it from fermenting and gives it a longer shelf life. So far I have kept it for up to 6 months. This is a Delia Smith recipe and I have been using this recipe for a good 20 years now. Also a good gift since it is better then any bought mincemeat!
Provided by PetsRus
Categories Pie
Time 15h
Yield 6 lb
Number Of Ingredients 14
Steps:
- Mix all the ingredients, except the brandy, in a large ovenproof glass or ceramic bowl.
- Cover with a cloth and leave for 12 hours.
- Preheat the oven to 225 degrees F.
- Place the bowl in the oven and leave it there for 3 hours.
- Remove and let the mincemeat cool.
- Now stir in the brandy and spoon into clean jars.
- Cover with waxed discs, seal and label.
Nutrition Facts : Calories 1139.2, Fat 44, SaturatedFat 21.6, Cholesterol 27.2, Sodium 75.4, Carbohydrate 183.8, Fiber 12, Sugar 147.2, Protein 8.5
MINCE PIES
Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 mini pies
Number Of Ingredients 19
Steps:
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly., Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling., Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 280 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 302mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
MAKE YOUR OWN MINCEMEAT (FROM AN 18TH CENTURY RECIPE)
This recipe is from the Women's Day Encyclopedia of Cookery, Volume 7. My mother and I made this recipe for mincemeat pie a couple of years ago, and it was to die for! Not everyone likes mince pie, and I for one hated it as a kid. But this is so good! Cooking time does not include time for pie baking option.
Provided by Recipe Junkie
Categories Fruit
Time 30m
Yield 4 quarts
Number Of Ingredients 19
Steps:
- Simmer beef in 2 c water, covered for about 10 minutes.
- Put beef and broth in large kettle and add all other ingredients except liquors.
- Let come to a hard boil.
- Then turn down heat low and simmer for about 5 minutes, stirring to keep from sticking and to assure even distribution of spices and fat through the mixture.
- Let cool.
- Then add spirits.
- Place in jars or a single gallon jar and store in a cool dark place for 3 weeks before using.
- Frozen it will keep up to 6 months.
- For Pie:.
- Fill pastry-lined pie pan with mincemeat.
- Adjust top crust or lattice top, and bake in preheated hot oven (425) for 30 minutes.
Nutrition Facts : Calories 2127.5, Fat 65.6, SaturatedFat 34.4, Cholesterol 112.3, Sodium 1039.4, Carbohydrate 299.5, Fiber 9.8, Sugar 262.4, Protein 28
MINCEMEAT PIE
Bake Mincemeat Pie just like Grandma's! Use a jar of mincemeat plus fruit and nuts for a delicious Mincemeat Pie that'll remind you of holidays growing up.
Provided by My Food and Family
Categories Recipes
Time 10h30m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients. Refrigerate 8 hours.
- Heat oven to 425ºF. Remove mincemeat mixture from refrigerator; let stand at room temperature until ready to use.
- Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Shape dough into 2 balls; flatten each into disk. Wrap each tightly with plastic wrap. Refrigerate 1 hour.
- Place 1 disk of dough between 2 lightly floured sheets of waxed paper; roll into 11-inch round. Discard top sheet of waxed paper; invert dough into 9-inch pie plate. Remove remaining sheet of waxed paper; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any dough hanging over edge of pie plate with sharp knife or kitchen shears; reserve trimmings for decorative use, if desired. (See tip.)
- Spoon mincemeat mixture into crust. Roll out remaining dough to 10-inch round; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
- Bake, on bottom oven rack, 40 to 45 min. or until pastry is golden brown. Cool completely on wire rack.
Nutrition Facts : Calories 620, Fat 34 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
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