Do you have to cook mince meat?

djheath

I have this sudden urge to make my own mince pies this year.

I have a recipe for the pastry, but looking for mincemeat recipes I keep coming across ones thats say "cook the mixture for three hours at a really low temperature, then make the pies with the mixture".
Firstly, is this necessary? I will be cooking the pies obviously, and its just all fruit so why does it need to be cooked slowly before the pies are made up?
Secondly, they usually all are for a super human amount of mince meat!! Can anyone recommend a recipe that makes just the right amount for say 12 pies?!!

Mummy2Two_3

Hi

I make my own. And i *think* it needs cooking so that the suet melts and covers all the fruit thoroughly
Also the low temp/long time cooking helps all the flavours mingle...which in my eyes can only make them taste more wonderful;)

Hope that helps a little:o

Merry Christmas!:D

Heather

LuciferTDark

Are you planning to use Beef, Lamb or something else?





I know you're talking about the fruit pies, I'm just being silly

djheath

Mummy2Two wrote: »

Hi

I make my own. And i *think* it needs cooking so that the suet melts and covers all the fruit thoroughly
Also the low temp/long time cooking helps all the flavours mingle...which in my eyes can only make them taste more wonderful;)

Hope that helps a little:o

Merry Christmas!:D

Heather

Cool thanks. That makes sense!

djheath

LuciferTDark wrote: »

Are you planning to use Beef, Lamb or something else?





I know you're talking about the fruit pies, I'm just being silly

Cheeky! Now you don't get a pie!

noonesperfect

This recipe makes a 1lb so you shouldn't have much left over:-

4oz currants
2oz sultanas
2oz muscatel raisins, chopped
1oz blanched almonds, chopped
2oz chopped mixed peel
3oz brown sugar
4oz shredded suet
1 large juicy apple, grated
rind and juice of half a lemon and half an orange
Half a teaspoon of mixed spice
An eighth of a tsn of grated nutmeg
Quarter of a tsn of salt
Half a tablespoon of sherry or rum

Wash and thoroughly dry the fruits, and mix them well together with the nuts, peel, suet, apple, grated lemon and orange rinds, spices and salt. Add the orange and lemon juice, stir well and leave until the next day. Then add the sherry or rum, mix thoroughly, and put into a jar.Seal with an airtight cover.
Mix mincemeat a little on the dry side, then add a little sherry, rum or orange juice when making mince pies.

djheath

Thanks noonesperfect, thats recipe is ideal!

carly

mincemeat is often made several months in advance to allow the flavours to mingle ( as in previous post ) . if the mincemeat is not cooked it can start to ferment in the jars and is not very pleasant. if you intend to eat your pies reasonably swiftly then you could probably omit the cooking if you wished.

LuciferTDark

djheath wrote: »

Cheeky! Now you don't get a pie!

I bought a load of ready made pies last week ready for Christmas & have eaten them all already. maybe I'll try my hand at the recipe from noonesperfect