MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mincemeat Pies
 Categories: Pies
      Yield: 1 Batch
 
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  4 1/2 c  Flour; +2 tb
      3 c  Butter
           Water
      1 c  Sugar; +2 tb
      2    Ehole eggs
      2    Egg yolks

MMMMM--------------------------FILLING-------------------------------
    1/2 lb Beef or calves tongue;
           -parboiled and chopped.
    1/4 lb Suet (substitute in butter
           -or vegetable shortening for
           -a vegetarian version)
  1 1/2 c  Raisins
  1 1/2 c  Currants
      2    Apples; peeled and chopped
           -very small
    1/4 c  Sugar
    1/2    Lemon; zest of
      1 c  Claret (or other red wine)
    1/2 ts Mace
    1/2 ts Ground cloves
    1/4 ts Nutmeg; ground or grated
    1/4 ts Salt
    1/2 c  Candied orange and lemon
           -peel
    1/3 c  White wine
      2 tb Butter; cut into small
           -pieces
 
  Prepare the mincemeat:
  
  Mix together tongue, suet, raisins, currants, apples, spices, lemon
  zest, sugar, and claret and set aside. Right before you make the
  pies, add the candied peel, white wine, and butter.
  
  Prepare the pastry:
  
  * We didn't test this part of the recipe. Feel free to use your
  favorite pie crust like we did. *
  
  Put your flour in a bowl. Heat the butter and water in a small
  saucepan until it comes to a boil. Pour into the flour and stir until
  a dough forms. Add the sugar and eggs. Mix until your have a workable
  pastry.
  
  Make pies:
  
  Preheat the oven to 425°F.
  
  Roll out the pastry. Using a pastry cutter or drinking glass, cut
  circles. We used a 2-5/8" (68 mm) pastry cutter to make nice little
  pies. Make sure you have an even number of circles so that you have
  bottoms and lids for all your pies.
  
  Butter two-three baking sheets. Put 2 ts mincemeat on each bottom.
  (Remember to add the candied peels, white wine, and butter to the
  mincemeat just before!)
  
  Place a lid on each pie. Push down the edges of the pastry to seal.
  Poke a few air-holes in the lid with with a fork. We brushed the top
  with an egg wash for a golden crust, but this step is optional.
  
  Bake mince pies for 10-15 minutes until golden brown. Sprinkle with
  powdered sugar to serve if you want these to look especially festive.
  
  Recipe by Marissa Nicosia
  
  Recipe FROM:
  <https://rarecooking.com/2015/12/16/to-make-minceed-pyes/>
 
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