Mince Pie
- 1 1/4 pounds beef round or leftover roast
- 1/4 pound suet
- 1 1/2 pounds apples
- 1 cup raisins or currants
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground clove
- 2 teaspoons ground nutmeg
- 1/4 cup brandy
- 2 cups cider or apple juice
- Piecrust recipe, recipe follows
- 1 tablespoon butter
- If uncooked meat is used, simmer beef 2 to 3 hours or until very tender, adding suet for last 1/2 hour of cooking.
- When cooked, chop beef and suet very fine, into about 1/4-inch pieces.
- Pare, core, and chop apples to make 3 cups.
- Mix beef, suet, apples, raisins or currants, white and brown sugars, spices, brandy, and cider or apple juice.
- Prepare the piecrust.
- Preheat oven to 400 degrees F.
- Roll out piecrust dough and line pie plates with pastry; fill each with half of meat mixture.
- Cover with top crusts, seal edges, and slit 2 holes on top for steam to escape.
- If desired, spread a thick layer of butter on pastry for flaky upper crust.
- Bake until apples are cooked and meat is heated through, about 1 hour.
beef, suet, apples, raisins, white sugar, brown sugar, black pepper, salt, ground cinnamon, ground clove, ground nutmeg, brandy, cider, recipe, butter
Taken from www.foodnetwork.com/recipes/mince-pie-recipe.html (may not work)