Recipe courtesy of Cheryl Smith
Mince Meat Filling
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 574
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 123
- Dietary Fiber
- 4
- Sugar
- 110
- Protein
- 14
- Cholesterol
- 35
- Sodium
- 156
Ingredients
3 ounces rump steak or brisket (optional)
1 quart water
1 12/ cups ground suet (ground beef fat)
1 1/2 cups raisins
1 1/2 cups currants
1 1/2 cups candied mixed peel
1 1/2 cups Granny Smiths, peeled, cored and chopped
1 1/2 cups sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground all spice
1/4 teaspoon ground cloves
1/4 teaspoon ground salt
1/4 teaspoon ground pepper
1/2 cup Brandy
Juice and Chopped zest of one lemon
Directions
- Put the beef into a small saucepan and cover with water and bring to a boil until cooked well done. When cooked, pour off the juice, then grind or chop the beef finely. Mix all the ingredients together in a bowl, cover and let stand for several hours. Pack the mincemeat mixture into sterilized jars, seal tightly and refrigerate. Should keep up to six weeks.
- To make pie: place mixture into home made or store-bought pie crust and bake at 350 degrees until crust is golden brown and flaky.