I've Found An Ancient Minced Pie Recipe! | Mark's Weekly Nonsense

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

mincemeat

🥗Healthier: dried fruit mix

💰Cheaper: store-bought fruit filling

Dried fruit mix offers a similar flavor profile.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds nutrition.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

Mince the meat, and mix in the suet, spices, pepper, saffron and the dried fruit.

To make the pastry, sift the flour and salt together into a large mixing bowl and make a well in the centre.

Heat the lard, water and milk until boiling and pour into the well.

Quickly beat the mixture together with a spoon to form a soft dough, and knead until smooth on a lightly floured board.

Cut off a quarter of the pastry, and keep covered until required to make the lid.

Mould the larger piece of pastry to form the base and sides of the pie within an 8 inch (20cm) diameter, 2 inch (5cm) deep loose-bottomed tin.

Pack the meat into the pie and dampen the edges of the pie wall.

Roll out the remaining pastry to make a lid and firmly press into place.

Trim the edges, using surplus pastry for decoration, and cut a hole in the centre of the lid.

Bake in the centre of the oven at gas mark 7, 220C/425F for 15 minutes, then reduce temperature to gas mark 4, 180C/350F for a further 1 1/4 hours.

Remove the sides of the tin, brush with the glaze and return to the oven for a further 15 minutes.

Serve cold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens