english mincemeat pies
English Mincemeat Pies 8 (2 1/2-inch) pie shells (small pies can be made in patty pans) 1 1/2 cups mincemeat Mincemeat Filling (yields 3 quarts) 1/2 pound beef suet, chopped fine
Ingredients
- 8(2 1/2-inch) pie shells (small pies
- 11/2 cups mincemeat
- 1/2poundbeef suet, chopped fine
- 4cupseedless raisins
- 2cupdried currants
- 1cupcoarsely chopped almonds
- 1/2cupcoarsely chopped candied citron
- 1/2cupcoarsely chopped dried figs
Directions
- 1
English Mincemeat Pies 8 (2 1/2-inch) pie shells (small pies can be made in patty pans) 1 1/2 cups mincemeat Mincemeat Filling (yields 3 qua
- 2
Pour in the brandy and the sherry and stir with a large spoon until all the ingredients are moist
- 3
Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks
- 4
Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time
- 5
Any unused mixture will keep for a long time if stored in sterilized jars
- 6
Preheat the oven to 375 degrees F
- 7
Place about 3 tablespoons of mincemeat into each pastry shell and cover with sheet of pastry, crimping the edges with a fork
- 8
Place the stuffed pies on a baking sheet and bake in the oven for 10 minutes