I'm baking a mincemeat pie. what kind of meat should i put in it?!
Answers: i have some ground beef, steak, bacon, sausage, and lunchmeat in the house - what should i use?
Mincemeat was formerly (and in some places probably still is) made with bits of meat, spices, spirits (distilled) and dried fruit but currently, stateside, is reduced to dried fruits and spices. Traditionally, the meat used was game - venison or pheasant - but I'm sure it would be tasty with some shredded beef, turkey or lamb. Bon appetit! And don't forget the spirits!!!
Use it all. Throw in some Spam and potted meat too.
Look on allrecipes.com..there's tons of recipes on there.
However, I don't think lunch meat would be a good one!
None! A mincemeat pie does not contain meat! I know it is misleading, but it actually contains dried fruit and nuts.
A holiday favorite, mincemeat pie recipe with optional rum and chopped pecans or walnuts, prepared mincemeat, and other ingredients.
INGREDIENTS:
* 1 3/4 cups all-purpose flour
* 1 teaspoon salt
* 1/3 cup cold shortening
* 1/3 cup cold margarine
* 1/3 cup ice cold water
* 1 jar (32 ounces) mincemeat
* zest of 1 medium lemon
* 1 egg yolk
* 2 teaspoons milk
* 2 tablespoons light rum, optional
* chopped pecans or walnuts, optional
PREPARATION:
Combine flour and salt in a mixing bowl, cut in cold shortening and margarine until mixture resembles small peas. Sprinkle with 1/3 cup ice water and quickly gather into a ball. Do not knead the dough or handle any more than necessary.
Wrap dough in waxed paper; refrigerate to chill, about 30 minutes to 1 hour.
Combine mincemeat with lemon zest; set aside.
On a floured surface, roll out about 2/3 of the chilled pastry; line a 9-inch pie plate with the pastry.
Trim edges and flute. Pour in mincemeat mixture. Roll out remaining pastry to 1/8-inch thickness and cut out 10 strips about 3/4-inch wide. Arrange 6 strips crosswise on pie and 4 strips lengthwise, woven in a lattice pattern. Trim ends of strips and press gently into sides of pie shell.
Beat egg yolk with milk; brush over the pastry. Bake in a preheated 425° oven for 10 minutes. Reduce heat to 350° and bake 25 to 30 minutes longer, or until done. If desired sprinkle with rum and chopped pecans or walnuts. Serve slightly warm with ice cream, if desired. Storee pie, covered, in refrigerator.