Traditional Mincemeat Pie
Ingredients
- 333.3 gSweet shortcrust pastry (chilled)
- 1.3 pcMalus domestica Borkhausen (finely diced)
- 133.3 gRaisin
- 66.7 gBrown sugar
- 33.3 mlRum
- 0.7 tspCinnamon powder
- 0.7 tspAllspice
- 0.7 pcCitrus sinensis (L.) Osbeck (zest only)
- 0.7 pcEgg (beaten for glazing)
- 66.7 gBeef suet (grated)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- Prepare the filling 24 hours in advance to let the flavors develop.
- Do not overwork the pastry; it should remain crumbly, not elastic.
How long does this dish keep?
Keep for 5 days in an airtight container at room temperature.
