Whistlers Mothers Mince Pies Recipe

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Whistlers Mothers Mince Pies
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Ingredients
5
Count
Nutrition
0
Calories
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Ingredients:

  • mrs. whistler''s version
  • rub fresh lard into your flour work it up quick with cold water roll it out three times with butter spread over it about 3/4 of a lb to a lb of flour strew dry flour do not work it any after rolling it any after rolling in the butter.
  • 1 part tender beef 1 of fresh suet or butter 1 of apples 1 of fruit, consisting of raisins, stoned and chaped, currants and citron, wet it with equal parts of brandy sweet wine, and sweet cider, cloves nutmeg, cinnamon, allspice, dried orange peel, the juice of a fresh lemon

Directions:

  1. Pastry, modern version:
  2. Note: the prep time includes an hour in total of chilling time. I am estimating the time for making the pastry and filling and assembling the pies at about an hour.
  3. 6 cups flour
  4. 1 tsp. salt
  5. 1/2 cup lard
  6. 1/2 cup iced water
  7. 11/2 cups butter, softened
  8. Sift 4 cups of the flour and the salt into a bowl.
  9. Rub in the lard until it resembles breadcrumbs.
  10. Make it into dough with the iced water.
  11. Put the dough onto a floured board and roll it out into a rectangular shape.
  12. Spread 1/2 cup of the butter over two-thirds of the surface.
  13. Scatter over that, one-third of the remaining flour.
  14. Fold the dough into three, give it a half-turn on the floured board, and roll it out again in the other direction.
  15. Fold it again.
  16. Wrap in greaseproof paper and chill for 20 minutes.
  17. Repeat the above steps twice more.
  18. After the last chilling, the pastry can be used straight away, or can be kept in the refrigerator for up to 3 days. It can also be frozen.
  19. Filling, and assembly of pies, modern version:
  20. 4 oz. chuck (shoulder) steak, minced
  21. 4 oz. fresh beef suet, grated, or 1/2 cup butter
  22. 1 large cooking apple, peeled, cored and finely chopped
  23. 1/3 cup raisins, chopped
  24. 1/3 cup currants
  25. 1/3 cup chopped candied peel
  26. 1/2 tsp. ground cloves
  27. 1/2 nutmeg, grated
  28. 1/2 tsp. ground allspice
  29. 1 orange rind, grated
  30. Juice of 1 lemon
  31. 2 tbsps. brandy
  32. 2 tbsps. sweet white wine
  33. 2 tbsps. sweet cider
  34. 1 quantity ‘paste’ (pastry) made as above
  35. Beaten egg to glaze
  36. Preheat the oven to 425F/220C/Gas Mark 7.
  37. Put the minced beef, grated suet, chopped apple and raisins, currants, chopped candied peel, ground cloves, grated nutmeg, ground allspice and grated orange rind into a bowl. (If you are using butter instead of suet, melt it and add it at this stage.)
  38. Mix well together.
  39. Add the lemon juice, brandy, wine and cider, and mix in well.
  40. Roll out the pastry and stamp out 72 rounds with a 3-inch cutter.
  41. Use them to line tartlet tins.
  42. Put a small spoonful of mincemeat in each one and cover it with a 2 1/2 inch round.
  43. Glaze with beaten egg, and prick each top with a fork.
  44. Bake for 30 minutes. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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