Cookbook:Mince Pie with Meat I

Ingredients

 * 1815 g (4 lb) lean beef, diced
 * 454 g (1 lb) butter, lard, or vegetable shortening, diced
 * 907 g (2 lb) white granulated sugar
 * 907 g (2 lb) fruit mix
 * 1815 g (4 lb) cored and sliced apples
 * 350 ml wine
 * 250 ml cider
 * 1 citrus fruit (e.g. orange), zested and juiced
 * ¼ teaspoon ground mace
 * ¼ teaspoon ground nutmeg
 * 5 packets of shortcrust pastry dough

Procedure

 * 1) Sear diced beef in a pan until well-coloured (this can be done in batches). Set aside until cool.
 * 2) Combined all ingredients except dough in a bowl. Mix well (this step can be done in batches).
 * 3) Use the pastry dough to line 3 deep, greased pie pans (or 5 greased muffin pans, for tartlets) and create pie shells.
 * 4) Place shells into oven and set to 150 °C (300 °F). Bake until lightly golden. Remove from oven and let rest until cooled.
 * 5) Fill pie shells with filling mixture until level or slightly mounded above the rim. Trim with excess pastry.
 * 6) Bake at 150 °C (300 °F) for 45 minutes per tray (or 35 minutes per muffin tray).