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!
- 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
Chop the above ingredients, mixing in with thoroughly washed currants. Add in the powdered spice, lemon and orange juices, Demerara sugar, and liquors.
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.
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.
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!
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Frequently Asked Questions (FAQ) About Victorian Mince Pies
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.