![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
81
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
Good puff-paste No. 1205, mincemeat No. 1309. [Illustration: MINCE PIES.]
👨🍳 Method
Make some good puff-paste by recipe No. 1205; roll it out to the thickness of about 1/4 inch, and line some good-sized pattypans with it; fill them with mincemeat, cover with the paste, and cut it off all round close to the edge of the tin. Put the pies into a brisk oven, to draw the paste up, and bake for 25 minutes, or longer, should the pies be very large; brush them over with the white of an egg, beaten with the blade of a knife to a stiff froth; sprinkle over pounded sugar, and put them into the oven for a minute or two, to dry the egg; dish the pies on a white d'oyley, and serve hot. They may be merely sprinkled with pounded sugar instead of being glazed, when that mode is preferred. To re-warm them, put the pies on the pattypans, and let them remain in the oven for 10 minutes or 1/4 hour, and they will be almost as good as if freshly made.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Mince Pies, expecting a straightforward affair, but I found myself pleasantly surprised by the puff-paste. Rolling it out to a quarter-inch thickness was a delightful tactile experience, and watching it puff up in the oven was like witnessing a tiny, edible hot air balloon take flight. The most delightful surprise was the crunch of the puff-paste when biting into it. The result was a harmonious blend of crisp, flaky pastry and sweet, spiced mincemeat that warmed my soul on a chilly evening. This recipe is perfect for the weeknight cook looking to impress without slaving over a hot stove. The pies reheat beautifully, making them an excellent choice for meal prep or holiday entertaining. My only regret? Not making a double batch.
