Recipe for cooking english mincemeat pies

Recipes from England :: English Main Dish Meats

8 (2 1/2-in.) pie shells (small pies
    can be made in patty pans)
1 1/2 (one and one-half) c. mincemeat

Mincemeat Filling (yields 3 quarts)
1/2 pound beef suet, chopped fine
4 c. seedless raisins
2 c. dried currants
1 c. coarsely chopped almonds
1/2 c. coarsely chopped candied citron
1/2 c. coarsely chopped dried figs
1/2 c. coarsely chopped candied orange peel
1/4 c. coarsely chopped candied lemon peel
4 c. coarsely chopped, peeled and cored cooking apples
1 1/4 (one and one-fourth) c. sugar
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves
2 1/2 (two and a half) c. brandy
1 c. dry sherry

Combine the suet, raisins, currants, almonds, citron, figs, orange peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon, and cloves in a large mixing bowl and stir them together thoroughly.

Pour in the brandy and the sherry and stir with a large spoon until all the ingredients are moist.

Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 c. each time.

*Any unused mixture will keep for a long time if stored in sterilized jars.

Preheat the oven to 375 degrees fahrenheit.

Place about 3 Tbsp. of mincemeat into each pastry shell and cover with sheet of pastry, crimping the edges with a fork.

Place the stuffed pies on a baking sheet and bake in the oven for 10 mins. Reduce the heat to 350 degrees fahrenheit and bake for an additional 20 mins. or until the crust is golden brown.

Sprinkle and distribute top with castor sugar while hot.

Let pies cool, then remove from tins and serve with whipped cream or Brandy Butter. Small pies can be eaten warm, on their own.