Traditional Mincemeat Pie

A crumbly shortcrust pastry revealing a dense, dark heart of macerated dried fruits. The aroma of cinnamon and warm rum escapes with the first bite.

• Prep time: 30 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 796
• Protein: 8 g
• Carbs: 99 g
• Fat: 39 g

Ingredients

• 333.3 g Sweet shortcrust pastry ( chilled )
• 1.3 piece Malus domestica Borkhausen ( finely diced )
• 133.3 g Raisin
• 66.7 g Brown sugar
• 33.3 ml Rum
• 0.7 tsp Cinnamon powder
• 0.7 tsp Allspice
• 0.7 piece Citrus sinensis (L.) Osbeck ( zest only )
• 0.7 piece Egg ( beaten for glazing )
• 66.7 g Beef suet ( grated )

Instructions

1. Filling preparation

   Peel and cut the apples into very small 5mm cubes. In a mixing bowl, combine them with the grated beef suet, raisins, brown sugar, cinnamon, mixed spice, orange zest, and rum. The filling should be moist and well combined.

2. Cutting the pastry

   Roll out the shortcrust pastry to a 3mm thickness. Cut out discs to line your tartlet molds and smaller discs to serve as lids. The dough must be cold to remain firm.

3. Assembling the pies

   Fill each pastry base with a generous tablespoon of filling. Moisten the edges with water, place the lid on top, and press firmly with your fingers to seal. Make a small incision in the center to let the steam escape.

4. Glazing and baking

   Beat the egg and brush it onto each pie. Bake at 180°C until the crust is golden and crispy. The sugar should start to caramelize slightly around the edges.

Chef's tips

• Prepare the filling 24 hours in advance to let the flavors develop.
• Do not overwork the pastry; it should remain crumbly, not elastic.

Storage

Keep for 5 days in an airtight container at room temperature.