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: <https://www.folger.edu/blogs/shakespeare-and-beyond/
mince-pies-for-the-holidays/>

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)