Traditional British Mincemeat Pie
This Traditional British Mincemeat Pie harks back to medieval times, when mincemeat truly featured meat. Unlike modern sweeter versions, this pie combines savory beef with dried fruits and spices. The filling benefits from resting time, allowing the flavors to meld beautifully. The result is a richly flavored and aromatic pie perfect for a holiday centerpiece.
6
Servings
467 kcal
Calories
13
Ingredients
Ingredients
beef suet
2 cups (finely chopped)
currants
3/4 cup (whole)
rump steak
3/4 cup (finely chopped (about 3 oz))
raisins
1/2 cup (whole)
dark brown sugar
1/2 cup (firmly packed)
brandy
2 tablespoons (none)
candied citron peel
1 1/2 teaspoons (finely chopped)
candied orange peel
1 1/2 teaspoons (finely chopped)
fresh lemon juice
1 teaspoon (none)
nutmeg
1/4 teaspoon (grated)
granny smith apples
1 1/2 (cored and finely chopped)
lemon zest
1/2 (grated)
double crust pie crust
1 (prepared)
Instructions
1
In a large bowl, combine the beef suet, currants, chopped rump steak, raisins, dark brown sugar, brandy, candied citron and orange peels, lemon juice, nutmeg, chopped apples, and lemon zest. Mix thoroughly until all ingredients are well combined.
2
Transfer the mixture to a 1-quart jar, pressing down to eliminate air pockets. Seal the jar tightly and refrigerate for a minimum of two days to allow the flavors to meld, preferably letting it mature for two weeks.
3
Preheat the oven to 350 degrees Fahrenheit.
4
Roll out your prepared double crust pie dough. Line your pie dish with the bottom crust, and fill with the matured mincemeat mixture. Cover with the top crust, crimping the edges to seal. Cut slits into the top for ventilation.
5
Place the pie on a baking sheet and bake in the preheated oven for approximately 1 hour, or until the crust is golden brown and the filling is bubbling.
6
Allow the pie to cool slightly before serving to fully appreciate the developed flavors.
Nutrition Information
30 g
Fat
48 g
Carbs
5 g
Protein
2 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Traditional British Mincemeat Pie?
It is a savory and sweet pie that dates back to medieval times, featuring a combination of beef, dried fruits, and spices.
Does this pie contain actual meat?
Yes, unlike modern sweet mincemeat, this traditional version contains both beef suet and finely chopped rump steak.
What kind of beef is best for this recipe?
The recipe specifically calls for 3/4 cup of finely chopped rump steak, approximately 3 ounces.
What is beef suet?
Beef suet is the raw fat of beef, which provides a rich, traditional texture to the filling.
How long should the mincemeat mixture mature?
The mixture should refrigerate for a minimum of two days, but it is preferred to let it mature for two weeks for better flavor development.
What is the recommended baking temperature?
The pie should be baked in an oven preheated to 350 degrees Fahrenheit.
How long does it take to bake the pie?
The pie typically takes approximately 1 hour to bake, or until the crust is golden and the filling bubbles.
What fruits are included in the filling?
The recipe includes currants, raisins, candied citron peel, candied orange peel, and Granny Smith apples.
Is there alcohol in this recipe?
Yes, the recipe uses 2 tablespoons of brandy to help meld the flavors.
How many servings does this recipe provide?
This Traditional British Mincemeat Pie provides 6 servings.
What is the calorie count per serving?
Each serving contains approximately 467 kcal.
How much fat is in a single serving?
There are 30 grams of fat per serving.
What is the carbohydrate content?
Each serving contains 48 grams of carbohydrates.
How much protein is in the pie?
The pie contains 5 grams of protein per serving.
What type of sugar is used for the filling?
The recipe calls for 1/2 cup of firmly packed dark brown sugar.
Which apples are recommended for the recipe?
Granny Smith apples are recommended because they are tart and hold their shape well.
How should the mincemeat be stored before baking?
It should be pressed into a 1-quart jar to eliminate air pockets, sealed tightly, and kept in the refrigerator.
What type of crust is required?
The recipe requires a prepared double crust pie dough.
Why do I need to cut slits in the top crust?
Cutting slits allows for ventilation, letting steam escape while the pie bakes.
Should the pie be served hot?
The recipe recommends allowing the pie to cool slightly before serving to fully appreciate the developed flavors.
What spices are used in the filling?
The recipe uses grated nutmeg and lemon zest for aromatic seasoning.
How do I prepare the rump steak?
The rump steak should be finely chopped into very small pieces before being mixed with the other ingredients.
What is the purpose of the brandy?
Brandy acts as a preservative and flavor enhancer for the meat and fruit mixture.
How much fiber does this pie contain?
There are 2 grams of fiber per serving.
Is this a traditional holiday recipe?
Yes, it is tagged as a holiday and vintage recipe, often used as a centerpiece for festive meals.
How much beef suet is needed?
You will need 2 cups of finely chopped beef suet.
What size jar is needed for the mincemeat?
A 1-quart jar is the appropriate size for storing the mixture during the maturation process.
Can I use fresh lemon juice?
Yes, the recipe calls for 1 teaspoon of fresh lemon juice.
How do I know the pie is finished?
The crust will be golden brown and you will see the filling bubbling through the ventilation slits.
Should I use a baking sheet?
Yes, placing the pie on a baking sheet helps catch any potential drips from the bubbling filling.