Victorian Mince Pie is a festive British pastry served during Christmas and New Year. Also known as a mince tart, these flaky treats are guaranteed to please your holiday guests!
Ingredients:
- 1 1/2 LBS medium-rare roast beef
- 2 LBS beef suet
- 1 LB stoned raisins
- 1 LB sultanas (white seedless grapes)
- 1 1/2 LBS Red Delicious apples
- 1 1/2 LBS Bartlett pears
- 1 LB mixed peel
- 3/4 LB blanched & Valencia almonds (chopped)
- 2 orange & 2 lemon peels (thin)
- 1 LB dried currants
- 1/4 OZ mixed powdered spice
- Juice from 2 oranges and lemons
- 1 1/2 LBS Demerara sugar
- 1/2 pint brandy
- 1/2 pint sherry
- 1/2 pint port
- 1 wineglassful Marshall’s maraschino syrup
- 1 wineglassful Marshall’s noyeau syrup
- 1/4 Pint of Silver Rays (white) rum
Preparation:
Step One:
Chop the above ingredients, mixing in with thoroughly washed currants. Add in the powdered spice, lemon and orange juices, Demerara sugar, and liquors.
Step Two:
Whip up some Puff Paste, rolling into 1/4 inch chunks. Place with some small plain or fancy-patty-pans, topping each off with a teaspoonful of mincemeat.
Depending on the size of pastry, add a decent portion for taste.
Step Three:
Wet edges of the paste, covering the mincemeat with an additional layer of paste; brush the top with raw egg and pop in the oven for 5 minutes.
Step Four:
Remove from oven and put a dusting of icing sugar over top for a glaze. Place back into the oven and bake for 15 to 20 minutes. Dish up onto a paper plate and serve up piping hot!
Learn More With the Help of Video
Conclusion
This British Mince Pies recipes in centuries old. Even though Mince Pies started in the UK, it is being cooked around the world.
As you can read above, a whole lot of ingredients go into making this dish. If you have been looking for something very special that looks out of the world then always go for Mince Pies.
Word Cloud for Victorian Mince Pies
The following is a collection of the most used terms in this article on Victorian Mince Pies. This should help in recalling related terms as used in this article at a later stage for you.
- https://fromthelarder.co.uk/victorian-mincemeat/
- http://blog.english-heritage.org.uk/recipe-for-real-mince-pies/
- https://www.thespruceeats.com/easy-traditional-mince-pie-recipe-435108
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Very interesting background information on mince pies, I always appreciate a bit of history!
It adds a special layer of meaning to the recipe, doesn’t it?
The recipe seems quite complex, but I’m up for the challenge!
It’s definitely a labor-intensive recipe, but worth it in the end.
Some things are worth the extra effort, and I think this recipe is one of them.
I’m not sure about that beef suet, it’s quite an unusual ingredient for a sweet pastry.
I thought the same, it’s definitely a unique addition.
The video is extremely helpful for visual learners, a nice touch to include it.
I learn so much better through video, it’s great to have that resource!
I’m really looking forward to trying out this recipe once the holidays come around!
It’s going to be the highlight of the festivities, I’m sure!
The lengthy list of ingredients seems to be quite overwhelming, but well worth the effort.
It’s a labor of love, but I’m sure it pays off in the taste!
Agreed, the final product must be amazing.
Absolutely delightful and amazing recipe, thanks for sharing!
I couldn’t agree more, such a wonderful recipe!
The word cloud is a neat visual to summarize the article’s main points.
It’s a creative way to encapsulate the essence of the recipe.
This recipe is as traditional as it gets, a real cultural artifact.
It’s a way to experience the past through food!
Absolutely, it’s a window into history.
It’s surprising that the recipe hasn’t changed much over the centuries, a real piece of culinary history!
Yes, it’s fascinating how certain recipes have stood the test of time!
Indeed, it really gives you a glimpse into the past.