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Answers: I am cooking Christmas Dinner for my family this year.
I also want to make mince pies. The only thing is that I Live in Holland and you can't buy them ready made here..
So I was looking for a recipe where I can find all the ingredients in Holland..

... so for the mince meat you need suet... but what can I replace it with? Not only am I not sure if you can get it here but I am also a vegetarian.

pleeeeez help!!

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Well you definitely don't want to use lard either as that is an animal product as well.

Here is a recipe using only fruit. It is very delicious. No meat or animal products involved. Actually, there's an egg but that is just for the wash on top of the crust so you can omit the egg and use a light brushing of fruit nectar or juice and then sprinkle the sugar on top. If you allow milk in your diet you can brush the crust with milk (instead of the fruit juice) before sugaring which will give it a nice glaze. Enjoy!


INGREDIENTS
1 1/2 cups Mixed dried fruit such as pears, apricots, apples, prunes, peaches, and figs (about 3/4 pound total)
1/2 cup Pitted dates
1/2 tsp Cinnamon
1/2 tsp Allspice
1/4 tsp Nutmeg
1/8 tsp Salt
1/3 cup Sugar
1/2 cup Dried cranberries (about 3 ounces)
2 cups plus 2 Tbl Water
1 Tbl Cornstarch
2 Tbl Brandy
2 recipes pastry dough
3/4 cup Pecans (about 3oz)
1/2 Tbl Water
1 large Egg yolk
1 Tbl Sugar


In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and sugar. In a heavy saucepan combine dried?fruit mixture, cranberries, and 2 cups water. Cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is tender (mixture will be very thick). Set aside to cool.

In a small bowl stir together cornstarch and 2 tablespoons water until well combined. Stir cornstarch mixture into dried?fruit mixture and simmer, stirring frequently, 2 minutes. Stir in brandy and cooled mincemeat.

Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week. Bring mincemeat to room temperature before proceeding.

Preheat oven to 375° F.

On a lightly floured surface with a floured rolling pin roll out half of dough into a 13” round (about 1/8” thick). Fit round into a 9” (1?quart) glass pie plate and trim edge, leaving a 1/2” overhang. Chill shell, covered, 30 minutes, or until firm.

Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes (watch carefully as nuts burn quickly). Stir pecans into mincemeat and spoon into shell, smoothing top.

Roll out remaining dough 1/8” thick and arrange over filling. Trim dough, leaving a 3/4” overhang, and fold overhang under edge of bottom shell, pressing to seal. Crimp edge decoratively.

In a small bowl whisk together 1/2 tablespoon water and the egg yolk. Lightly brush crust with egg wash. Sprinkle crust with sugar and with a knife cut several steam vents.

Bake pie in middle of preheated oven until crust is golden, 30 to 35 minutes. Transfer to a rack to cool. Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm or at room temperature.

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I would use lard. Which sounds gross, having been a vegetarian myself, but it's better for you than crisco... and I'm assuming you'd be putting meat in teh mincemeat pie anyway?

Suet is made of animal fat anyway...

Good luck!

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