Fresh mincemeat pies from From My Château Kitchen by Anne Willan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Brandy hard sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on December 22, 2020

    These are excellent little pies that blend classic "winter" flavors - orange, spice, raisin, brandy - with freshness from apples and grapes. Not sticky-sweet. Crust was crisp, tender, and lightly flaky. Filling doesn't ooze out when you cut into them. I was a bit skeptical of the grapes in the filling, but they added a really nice, fresh juiciness. Recipe says to leave raisins and almonds whole and slice grapes in half. I wanted a finer-textured filling and chopped everything smaller - worked well. Most ethereal warm from the oven (of course!). Leftovers reheated well in microwave the next day, however - crust stayed crisp. Dough was easy to work with in my cool (63F) kitchen relative to other doughs. Recipe doesn't provide guidance on how thick to roll dough - a scant 1/8-inch thickness and re-rolling scraps a couple of times worked well. I also froze some of the unbaked pies in their tins and then baked them direct from the freezer - worked great with a bit of extra oven time.

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