Happy Holidays! You likely wash your hands several times a day, but are you doing so effectively? UGH!!!. My grandfather worked seasonally as a guide for hunters who stayed at the sporting camp and my grandmother was their cook. We haven’t done this in a long time but speak of it often. I personally made a Pumpkin Pie and added Kahlua with a Bailey’s + Whipped Cream Topping…maybe I’ll post a Recipe. I grew up with my mother making mincemeat every other year, because the recipe made enough for 12-14 qt. Keep everything from your countertops to your dining room chairs germ-free. Good Food DealReceive a free Graze box delivered straight to your door. My recipe calls for a few more ingredients and spices. Irish Sausage and Potato Pie. I make these pasties about once a month for my family and extended family. She always used brandy and wow it was so-o-o good! Preheat oven to 400 degrees with racks in center and lowest positions. I got the recipe from my husband's mother. But if you are man enough and you can master this, you will be consider a naked-assed, bear-wrestling, petrol-guzzling Man-God. I was using an 85% ground beef, so 1/3 cup was about the right amount for me, but if you have a leaner beef, then you might want to increase the amount of butter or coconut oil by a little. It’s not quite as sweet as most desserts are, so if you were to serve it for guests that have a real sweet tooth, you could always add a couple teaspoons of sugar or molasses. And I like the idea of adding the orange flavor, too. Seal the crust around the edge with a fork and cut little slivers in the middle to let out steam. Thank you.. I’ve seen some recipes that call for it. More for me.LOL! Merry Christmas. My husband loves meat and pies, so he was practically in heaven when I made this for him! Drop in the lid and roughly crimp the case and the top of the lid - you don't need to be to precious with this - in fact the more rustic the better. My recipe makes 6 quarts. 1/3 cup lard or coconut oil (or additional butter) *. Sling the pies into a fridge and leave to set for at least 2 hours. That sounds like it must have been a very authentic old-fashioned mince meat pie! And as far as the hard alcohol is concerned, the particular recipe I was basing this on mentioned “rich sweet cider” so I chose to use that since I already had some cider on hand and since I don’t drink alcohol personally. Place on top of the pie. I also decided to try using coconut oil as a substitute for suet, and that seemed to work well.). I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. As an adult I really try to limit my intake of refined sugar. I’ve never tried it myself, but I don’t see any reason why you couldn’t use either of those. Martha Stewart may receive compensation when you click through and purchase from links contained on Just wondered what they put in it back the. If you were making one really big pie, you could still bake it at 400 degrees, but you might have to leave it in the oven for a little bit longer than the 45 minutes, depending on the dish you were using to bake it in. You can have perogies just boiled, or you can fry them in butter, which makes them tastier. Too bad. Two teaspoons dried basil may be substituted for fresh basil. Add comma separated list of ingredients to include in recipe. The minced meat fibers matter. It keeps very well when canned properly. Allrecipes has more than 90 trusted pork pie recipes complete with ratings, reviews, and baking tips. 18 %. 1 medium onion, coarsely chopped (about 2 cups), 3 cloves garlic, minced (about 1 tablespoon), 2 stalks celery, coarsely chopped (about 1 cup), 1 Russet potato, peeled and cut into 1/2-inch pieces (about 1 1/4 cups), Mustard, such as country Dijon, and cornichons, for serving. Transfer pork mixture to a bowl and let cool to room temperature, about 30 minutes. Most people won't think twice about serving basic cornbread when is on the table. It makes the crust and the rest of the meat pie taste great. She liked things sweeter. I make one for my father every Christmas Eve and he loves it! What temp should I bake it at and how long should I leave it in the oven? Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. That’s a great idea to simmer the bones for broth and can it for later so you can use the venison for more than one purpose at a time. Since I had seen other mincemeat pie recipes that used both raisins and currants, and since I had some currants left over from Christmas baking, I used a mix of currants and raisins. Just the thing you need on those crisp fall days or cold winter evenings. ), How to Dye Yarn with Berries – Part 1: Preparing the Yarn, A Thanksgiving Tradition | Lizsmith621 Blog, A Thanksgiving Tradition | Little Grippers, 1 lb beef (I used ground beef from grass-fed cows), 1 1/2 lbs apple, peeled and chopped (about 3 cups), 8 Tbs (1/2) cup raisins (or 1 full cup if not using currants too) I like to use, 3 Tbs chopped candied citron pieces (optional). Bake until the apple is soft and serve with either whipping cream or ice cream (I think custard would be nice too).. That’s a really great idea, and it sounds like it would be delicious that way! This is an old French recipe that was passed down from my great-grandmother to my mother and to myself and my family. If using ground beef, brown the meat in a saucepan over medium heat, and add the salt in with the meat. I used various food items to make a tongue, nostrils, and eyes (olives, peppercorns, fruit roll-up, etc). I did it last week and now 4 days later I tried it out in small pies. Now I’m a grandma and my husband killed a deer this year and I canned mincemeat for the first time since I made it with his grandma. Several weeks is a long time to spend only to have it end up being disappointing! Butternut squash might be fall's most versatile (and beloved!) Mincemeat pies were tradition in my family, too. Beef, pork, and potato are all nicely spiced and baked into a pie. While cured beef tongue was sometimes used in recipes like mincemeat, it’s not something that very many people have available to them today, and suet can also be quite difficult to find, so coconut oil is a substitute that can be easily bought at any grocery store. Best served fresh, but you can also make ahead and freeze or refrigerate. Otherwise, they will all stick together. This is tricky so work fast as the pastry cools it will stiffen which is what you want. I’ve now tried many mincemeat pies from both historic & modern recipes. https://www.ourheritageofhealth.com/10-easy-ways-guide-confirmation/, Subscribe for blog updates plus get my FREE 7-Day Healthy Living Makeover and my bonus guide "10 Easy Ways to Improve Your Health Right Now. It's served with catsup or mustard, tossed salad, and pickles. Martha Stewart is part of the Meredith Home Group. But if not, at least it won’t be several weeks of work down the tubes! Season again with the salt, pepper and thyme. This traditional hot water crust pastry filled with pork shoulder and belly will ensure success. Her little grandson could not pronounce the name so he renamed them Santa pies, and the tradition continues. It not only had meat, beef chuck roast, but apples, oranges, cherries, citron, raisins, currents, cinnamon, cloves, allspice, nutmeg, and ginger. She also used green tomatoes in her recipe. Seems like it wouldn’t have a long shelf life if it did. Holiday recipes are always a nice part of family traditions. So I would only recommend making it ahead of time if it’s easier/more convenient for you that way.

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