Ingredients:
1 one-crust pie
100 g (4 oz / 0.5 cup) butter or margarine
1 onion, chopped
1 garlic clove, chopped
450 g (1 lb) ground (minced) beef
100 g (4 oz / 1 cup) all-purpose flour
300 ml (0.5 pt / 1.25 cups) Beef Stock
1/2 teaspoon thyme
1/2 teaspoon dried oregano
1/2 teaspoon grated nutmeg
salt, pepper

Preparation:

1. Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a circle. Set aside.
2. Melt butter or margarine and fry (saute) the onion and garlic until soft, then add the meat and fry until browned. Stir in 15 ml/1 tbsp of the flour and cook for 1 minute, then stir in the stock and seasons. Simmer for 5 minutes.
3. Transfer the mixture to a casserole dish, and place the pastry over the top. Bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

Like This Page? Bookmark it:

Preparation:

1. After all the ingredients are put together except the wine and brandy or cider, put in a preserving kettle with a little cider and cook enough to make the suet look clear. Then add liquors; put away in glass jars and it will keep for years.

 

2. When ready to bake pies, add an equal measure of chopped apples to the mince meat. Pecan nut meats may also be added.

 

Simon Kander

Like This Page? Bookmark it:

Preparation:

1. Cook all together 2 hours and seal in glass cans.

 

2. Mince pies should always be baked with two crusts. Usually made between Thanksgiving and New Year.

Like This Page? Bookmark it: