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Minced Pork and Beef Pie

750g lean boiled beef (chopped fine)
750g lean boiled pork (chopped fine)
1750g suet (chopped fine)
3000g apples (chopped)
1000g stoned taisins
500g cleaned currants
250g citron (thin sliced)
250g candied orange peel (shredded)
250g lemon peel (shredded)
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
2 oranges (grated zest and juice)
2 lemons (grated zest and juice)
2 nutmeg (grated)
1 tablespoon salt
340g molasses
600g sugar
750 ml brandy
250 ml sherry
250 ml cider

a. Mix the meat and suet together.

b. Add all the dry ingredients,
and then the liquids.

c. Pack in an earthen jar.

d. It should stand for several days,
before using and will keep an indefinite time.

e. Paint the top crust with egg and trace,
with a pointed knife with some simple design on it,
and cutting the paste very slightly.

f. Bake in 190°C or 374°F oven,
for about 1.75 hours.

g. Glaze the top by sifting a very little powdered sugar,
over it a few minutes before removing it,
from the oven.

a. This pie should be made of good puff paste,
for the upper crust and tart paste for the under one.

b. The edges having 3 layers as directed.

c. The filling of mince meat should be 4 cm thick.


Minced Meat

3 large lemons (grate rind and juice)
3 large baked apples (pulp only)
500g stoned raisins
250g currants
500g suet (chopped)
500g honey
85g candied peel
150 ml brandy
2 tablespoons marmelade

a. Mix all well together and add brandy last.

b. Put in a large jar with close fitting lid.

Note: This can keep for months.

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