Mince Meat Filling Recipes

MINCEMEAT PIE FILLING

Steps:

• Combine the cooked beef, apples, raisins, sweet pickle vinegar, pineapple, orange, salt, cloves, cinnamon, nutmeg, sugar, sorghum and 1 cup beef broth. Store in the refrigerator or freeze until ready to use.

MINCEMEAT

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.

MINCE MEAT FILLING

Steps:

• Put the beef into a small saucepan and cover with water and bring to a boil until cooked well done. When cooked, pour off the juice, then grind or chop the beef finely. Mix all the ingredients together in a bowl, cover and let stand for several hours. Pack the mincemeat mixture into sterilized jars, seal tightly and refrigerate. Should keep up to six weeks.
• To make pie: place mixture into home made or store-bought pie crust and bake at 350 degrees until crust is golden brown and flaky.

MINCEMEAT FILLING FOR MINCE PIE

Steps:

• Combine sultanas through nutmeg.
• Process about 1/5 of the sultana mixture--plus all the prunes--in a food processor, then remix it with the other 4/5 of the sultana mixture.
• Stir in currants& cointreau.
• Leave covered from 1 day to several weeks.
• Use as filling for mince pies.

MEATLESS MINCEMEAT

Steps:

• Remove seeds from orange and lemon.
• Using coarse blade, force fruit through food chopper with raisins and unpeeled apples.
• Add cider.
• Put in kettle and bring to boil.
• Simmer, uncovered, for 15 minutes.
• Add remaining ingredients, and simmer for 20 minutes longer, or until thick.
• Makes enough filling for three 9-inch pies.

MINCEMEAT-FILLED BRAID

Steps:

• Dissolve yeast in warm water. In a large bowl, combine next 6 ingredients, yeast mixture and 1-1/2 cups flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for filling, crumble mincemeat in a small saucepan; add water. Bring to a boil. Reduce heat; cook over medium-low heat until thickened, 20-25 minutes. Set aside; cool., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 14x4-in. rectangle. Spread a third of the filling down the center of each strip; bring the sides of each strip together over filling. Pinch seams to seal. Place strips, seam side down, on a greased baking sheet and braid. Pinch ends to seal; tuck under. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool. , Combine icing ingredients; drizzle over braid.

CLASSIC MINCEMEAT - CANADIAN LIVING

Steps:

• In Dutch oven, combine apples, raisins, lexia raisins, currants, brown sugar, suet, candied peel, lemon rind and juice, cider, cinnamon, nutmeg, cloves, allspice and salt, bring to boil.
• Reduce heat and simmer until thickened and syrupy, about 45 minutes. Stir in rum; let cool. (Make-ahead: Refrigerate in airtight containers for up to 3 weeks or freeze for up to 3 months.).

MY OWN MINCEMEAT PIE FILLING

Steps:

• Place the ground beef into a skillet over medium heat, and cook and stir until the beef is well browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
• In a large cast-iron or other heavy skillet over medium heat, mix the cooked beef, suet, apples, brown sugar, brandy, raisins, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves. Stir the mincemeat until thoroughly combined and the sugar has dissolved, and bring the mixture to a boil. Reduce heat to a simmer, and cook until the flavors have blended and the mincemeat filling is thickened, about 1 hour. Stir occasionally.
• Use as mincemeat pie filling.