TZUTC: -0800
MSGID: 35258.fidonet_cooking@1:105/500 2da5fecf
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mince Pies
 Categories: British, Christmas, Lamb
      Yield: 12 Pies
 
     10 oz Cooked mutton or lamb
           - (300 g);
           - cold, finely chopped
      7 oz Mixed dried fruit (200 g);
           - currants, raisins,
           - prunes, orange peel
    1/4 ts Fine sea salt
    1/4 ts Ground black pepper
    1/4 ts Ground cloves
    1/4 ts Ground mace
      2 oz Beef suet (50 g)
      2 tb Dark brown sugar (25 g)
      1 tb Seville orange or
           - lemon juice
      5 tb Lamb or chicken stock
    500 g  Puff pastry
      1    Egg; beaten, to glaze
 
  Mix all of the ingredients bar the pastry together.
  
  Grease a 12-hole muffin tin. To help get the pies out once they are
  cooked you can line each hole with a strip of baking paper, leaving
  two "tails" poking out. Preheat the oven to 200?C/180?C Fan/400?F.
  
  Roll the pastry out to a thickness of 3 mm (1/8"). Stamp out 12x10 cm
  (4") rounds and 12x8 cm (3") rounds. Use the larger circles to line
  the holes in the muffin tin.
  
  Divide the veal filling between the pastry cases. Any leftover
  mixture can be frozen. Attach the lids with a little beaten egg, then
  make a small hole in the centre of each pie for the steam to escape.
  
  Bake for 15 minutes. Carefully remove from the tin. These pies can be
  served at room temperature but are best served warm.
  
  Recipe by Sam Bilton
  
  Recipe FROM: 
 
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