- December 2019
- Makes about 1.25kg (enough for about 30 pies)
- Hands-on time 10 min, oven time 2-3 hours
The practice of mixing shredded meat with spices and sweet ingredients developed in the medieval era. This ‘mincemeat’ would be cooked in a hard pastry case as a means of containing the meat in the oven, but the pastry soon became an edible part of the pie. By the 17th century mince pies were a Christmas fixture.
If a beefy mince pie seems weird, trust us: this is worth a go. And if it doesn’t appeal, we’ve got a great veggie pie, too.
- 8.2g (4.4g saturated)
- 19.6g (18.7g sugars)
Ask a good butcher for fatty, top-quality beef mince. Store the mincemeat in the fridge.
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