Mince Recipes

• 1 tbsp sunflower oil
• 500g beef mince
• 300ml beef stock
• 2 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp black peppercorns
• 1 tsp chipotle chilli flakes
• 1 tbsp paprika
• 1 tbsp dried oregano
• 1 tsp garlic granules
• 1 tsp onion granules
• 2 tsp cornflour
• 1 large red onion, finely sliced
• 1 lime, juiced, plus wedges to serve
• 6-8 small soft wheat or corn tortillas
• 1 avocado, stoned, peeled and chopped into small chunks
• 1 tomato, chopped into small chunks
• handful of feta, crumbled, or use grated mild cheddar (optional)
• 2 handfuls of tortilla chips, crushed (optional)

Next Level Minced Beef Tacos

Dinner

Author: Barney Desmazery

Elevate A Pack Of Beef Mince Into Vibrant Tacos. Go To The Extra Effort Of Making Your Own Spice Mix For Even More Flavour, And Use Soft Tortillas

Time: 40m

Number Of Ingredients: 19

• First, make the spice mix. Toast the cumin seeds, coriander seeds and peppercorns in a small, dry frying pan, then tip into a spice grinder or use a pestle and mortar to crush to a rough powder. Add the remaining spice mix ingredients, except the cornflour, then grind again. Stir through the cornflour and a pinch of salt. The spice mix will keep in an airtight jar for up to one month.
• For the pickled onions, toss the onions with the lime juice and a pinch of salt in a medium glass bowl, then set aside to soften.
• Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins. At first, it will release some liquid, but once that has bubbled away, the mince will sizzle in its own fat and start to brown and crisp. At this point, stir or toss the mince with a wooden spoon so it browns and caramelises all over. When the mince is well toasted, sprinkle over half the spice mix and continue to cook for 2 mins. Pour over the beef stock and reduce the heat to a simmer. Cook gently for 10 mins until the beef has absorbed most of the stock, and is in a rich, thick gravy. Taste for seasoning.
• To assemble the tacos, toast the tortillas in a hot, dry frying pan, or over a flame until lightly blistered. Transfer to a serving plate and spoon the mince into a bowl, then serve the other ingredients in separate bowls, so everyone can assemble their own. Alternatively, spoon the mince into the tortillas, then top with the avocado, tomato, cheese (if using), pickled onions and crushed tortilla chips, if using. Serve the lime wedges on the side for squeezing over.

Calories 792 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 44 grams protein, Sodium 1.7 milligram of sodium

• 2 Granny Smith Apples, peeled, cored and quartered
• 8 ounces golden raisins
• 6 ounces dark brown sugar
• 4 ounces dried figs, coarsely chopped
• 2 ounces dried cherries
• 2 ounces beef suet, coarsely chopped
• 1-ounce crystallized ginger, coarsely chopped
• 1/2 cup brandy
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground allspice
• 1/4 teaspoon freshly ground clove
• Cornmeal crust, recipe follows
• 12 ounces all-purpose flour, plus additional for dusting
• 2 1/2 ounces stone ground cornmeal
• 1 1/2 ounces sugar, plus extra for the crust
• 1 teaspoon table salt
• 8 ounces very cold unsalted butter
• 2 ounces apple cider or juice
• 2 ounces cold water
• 1 egg beaten with 1 teaspoon water

Mincemeat Pie

Food & Cooking , Dessert & Treats Recipes , Dessert , Bake , Apple , Pie & Tarts Recipes , Gourmet , Dinner , Beef , Winter , Christmas , Potluck , Chill , Currant , Raisin , Brandy

Author: Alton Brown

Time: P3DT1h15m

Yield: 2 1/2 pounds or 5 cups

Number Of Ingredients: 22

• Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.
• If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
• Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
• Preheat oven to 400 degrees F.
• Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.
• If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1-1/3 cups shortening
• 1/2 cup plus 2 tablespoons ice water
• FILLING:
• 1/4 pound ground beef
• 3 medium apples, peeled and chopped
• 1 medium apricot, peeled and chopped
• 3/4 cup packed light brown sugar
• 1/2 cup golden raisins
• 1/2 cup unsweetened apple juice
• 1 tablespoon cider vinegar
• 1-1/2 teaspoons grated orange zest
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/4 cup rum
• 1 large egg, beaten
• 1 to 2 tablespoons coarse sugar

Mince Pies

Desserts

Author: Taste Of Home

Most People Use Canned Mincemeat, But This Is The Old-fashioned Way To Make A Mince Pie. It Is A Sweet Holiday Dish That Will Satisfy You And Your Loved Ones. -diane Selich, Vassar, Michigan

Time: 55m

Yield: 20 mini pies

Number Of Ingredients: 19

• In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly., Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling., Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.

Calories 280 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 302mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

• 1 (15 ounce) package refrigerated pie crusts, both crusts softened as directed on package
• 1 (29 ounce) jar Crosse & Blackwell® Mincemeat Filling & Topping or Crosse & Blackwell® Rum & Brandy Mincemeat Filling & Topping
• 1 tablespoon Vanilla ice cream

Classic Mincemeat Pie

Trusted Brands: Recipes and Tips , Crosse & Blackwell®

Author: Crosse & Blackwell

Talk About Quick And Easy! In Under An Hour You Can Prep, Bake And Serve This Classic Mincemeat Pie.

Time: 40m

Yield: 8

Number Of Ingredients: 3

• Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.

Calories 491.6 calories, Carbohydrate 80.6 g, Cholesterol 0.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 551.3 mg, Sugar 0.3 g

• 1 teaspoon butter
• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 1/4 cup 2% milk
• 1 jar (28 ounces) prepared mincemeat
• 1 cup chopped pecans

Mincemeat Cookie Bars

Desserts

Author: Taste Of Home

My Daughter Won The Grand Champion Title At The Alaska State Fair With These Bars When She Was 10. The Topping Is Delicious But A Bit Crumbly; For Neatly Edged Cookies, Freeze Before Cutting. -mary Bohanan, Sparks, Nevada

Time: 45m

Yield: 3 dozen.

Number Of Ingredients: 9

• Preheat oven to 400°. Line an 8-in. square baking pan with foil; grease foil with butter. In a large bowl, whisk flour, sugar, baking soda and salt. Stir in oil and milk. Reserve 1 cup for topping. Press remaining crumb mixture onto bottom of prepared pan. Spread with mincemeat. Stir pecans into reserved crumb mixture; sprinkle over top. Bake 30-35 minutes or until topping is golden brown., Cool completely in pan on a wire rack. Cut into bars.

Calories 134 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

• 1 tablespoon butter, softened
• 1 ½ cups brown sugar
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 tablespoons hot water
• ¼ cup slivered almonds
• ¼ cup raisins
• 1 (9 ounce) package condensed mincemeat, crumbled
• 1 ½ cups confectioners' sugar
• 3 tablespoons hot milk
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract

Mincemeat Bars

Desserts , Cookies , Spice Cookie Recipes

Author: Staplemom

These Are Spicy Bar Cookies Made With Mincemeat Filling, Spices And Nuts. They Are Topped With A Sweet Glaze While Still Warm.

Time: 35m

Yield: 72

Number Of Ingredients: 17

• Preheat the oven to 400 degrees F (200 degrees C). Grease two 9x13 inch baking pans.
• In a large bowl, mix together the butter, brown sugar, molasses and 1 teaspoon vanilla until well blended. Combine the flour, salt, baking soda, cinnamon and cloves; stir into the molasses mixture. Stir in hot water, almonds, raisins and mincemeat. Spread the dough evenly into the bottoms of both pans. It will be thin but the mixture will puff up when baking.
• Bake for 12 to 15 minutes in the preheated oven, or until firm. Cool in pans on wire racks. In a small bowl, mix together the confectioners' sugar, hot milk, 1/2 teaspoon vanilla and 1/2 teaspoon almond extracts until smooth. Spread over warm bars. Allow to cool before cutting into squares.

Calories 53.6 calories, Carbohydrate 12 g, Cholesterol 0.5 mg, Fat 0.4 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 46.3 mg, Sugar 8.6 g

• Ingredients
• 2 cups Pillsbury BEST® All Purpose Flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Crisco® Pure Vegetable Oil
• 1/4 cup milk
• 1 cup chopped nuts
• 1 (27 oz.) jar None Such® Ready-to-Use Classic Original Mincemeat

None Such Mincemeat Bars

Dessert , Bake , Fruit , Christmas

Yield: 36

Number Of Ingredients: 9

• HEAT oven to 400°F. Combine flour, sugar, baking soda and salt in large bowl. Add oil and milk, stirring until mixture is evenly moistened and crumbly. RESERVE 1 cup crumb mixture. Press remaining crumb mixture firmly into bottom of ungreased 13 x 9-inch baking pan. Top evenly with mincemeat. Sprinkle evenly with remaining crumb mixture and nuts. BAKE 30 to 35 minutes or until golden brown. Cool completely in pan on wire rack. Chill if desired. Cut into bars.

• 1 ¾ cups all-purpose flour
• ¼ cup confectioners' sugar
• 2 teaspoons ground cinnamon
• ⅔ cup butter, softened
• 2 tablespoons grated orange zest
• ¼ cup ice water
• ¾ cup prepared mincemeat pie filling
• 1 egg, beaten
• ¼ cup confectioners' sugar for dusting

Mini Orange Mince Pies

World Cuisine Recipes , European , UK and Ireland , English

Author: Conn1e L

My Brother Taught Me This Recipe, And I Love It So I Decided To Share This Wonderful Recipe With You.

Time: 40m

Yield: 18

Number Of Ingredients: 9

• Preheat oven to 400 degrees F (200 degrees C).
• Sift together the flour, 1/4 cup confectioners' sugar, and cinnamon. Use a pastry cutter or two forks to mix in the butter until mixture resembles fine bread crumbs. Stir in the orange zest. Sprinkle with ice water, and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3 inch) diameter circles, and 18 (2 inch) circles, rerolling dough as needed.
• Line muffin cups or tart tins using the 3 inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2 inch pastry circles, pinching circles together to seal the edges. Brush the top of each pie with egg.
• Bake pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with 1/4 cup confectioners' sugar just before serving.

Calories 145.4 calories, Carbohydrate 18.4 g, Cholesterol 28.4 mg, Fat 7.5 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 78.5 mg, Sugar 8 g

• 140g ready-washed luxury mixed fruit (cut any cherries into quarters)
• 50g seedless red grapes , chopped small
• 25g chopped almonds
• finely grated zest of 1 lemon
• 1 tbsp lemon juice
• 2 tbsp orange juice
• 1 tsp ground mixed spice
• 3 tbsp brandy
• 85g butter , chilled and cut into cubes
• 175g plain flour , plus extra for dusting
• 1 tbsp light muscovado sugar
• finely grated zest of 1 small orange
• knob of cold butter
• 25g plain flour
• 1 tbsp light muscovado sugar
• 1 tbsp almonds , finely chopped

Mini Mincemeat Crumble Pies

Treat , Snack

Author: Good Food Team

Red Grapes Add Moistness To These Mince Pies With A Quirky Crumble Topping

Time: 2h

Yield: Makes 24 pies

Number Of Ingredients: 16

• Make the mincemeat by mixing all the ingredients together in a large bowl. Set aside for 30 minutes so the fruit absorbs some of the liquid. Make the pastry in a large bowl or food processor by blending the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and orange zest and then 2 tbsp water. Bring the mixture together with your hands, adding a few more drops of water if it feels a little dry. Preheat the oven to fan 160C/ conventional 180C/gas 4.
• Roll out half the pastry (keep the other half wrapped in the fridge) on a lightly floured surface. You want the pastry to be very thin, so it is crisp when cooked. Cut out 12 circles of pastry with a plain 6cm cutter (you will need to re-roll the pastry a couple of times) and use to line a 12-hole, non-stick mini muffin tin. It is quite a soft pastry, so any little gaps that form as you are lining the holes can easily be patched up. Chill while you make the topping.
• In a small bowl, make the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar and almonds. With a teaspoon, fill each pastry case with mincemeat, gently pressing it down to leave room for the topping. Sprinkle the topping over each pie, place the tin on a baking tray and bake for 20 minutes.
• Leave the pies to cool in the tin before taking them out carefully. They are fragile when hot, so use a small knife to help lift them out. Unless you have two mini muffin tins, repeat the process with the second batch of pastry, filling and topping. Eat the mini mince pies warm or cold, lightly dusted with icing sugar.

Calories 96 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.09 milligram of sodium

• 1 medium baking apple (1/2 pound; such as Rome or Cortland), peeled and cut into 1/2-inch pieces
• 2 ounces dried California apricots, cut into 1/4-inch dice
• 2 ounces dried red plums, cut into 1/4-inch dice
• 2 ounces golden raisins
• 5 ounces Medjool dates, pitted and cut into 1/4-inch pieces
• 1 ounce candied lemon peel, cut into 1/4-inch dice
• 1 ounce candied orange peel, cut into 1/4-inch dice
• 1/2 teaspoon finely chopped lemon zest, plus 2 tablespoons fresh lemon juice
• 3/4 teaspoon finely chopped orange zest, plus 2 tablespoons fresh orange juice
• 1/4 cup packed light-brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of ground cardamom
• 3 tablespoons Cognac
• All-purpose flour, for work surface
• Lucinda Scala Quinn's Pate Brisee made with lard (kept as one whole disk)
• 1 large egg, lightly beaten
• Fine sanding sugar, for sprinkling
• Brandy Butter

Mincemeat Hand Pies

Food & Cooking , Dessert & Treats Recipes , Pie & Tarts Recipes

Author: Martha Stewart

Inspired By Traditional Mincemeat Pies, We Filled Turnovers With Dried Fruit Seasoned With Cinnamon, Ginger, And Cardamom. Lard In The Crust, In Lieu Of The Usual Suet, Makes It Sublimely Flaky. Per English Custom, Brandy Butter Is Served Alongside.

Yield: Makes about 24

Number Of Ingredients: 20

• Make the mincemeat: Stir fruits, candied peels, zests and juices, sugar, salt, spices, and 2 tablespoons water in a medium stockpot. Bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low. Cover, and cook, stirring occasionally, 10 minutes. Stir in Cognac; cook 2 minutes. Remove from heat; let mixture stand until cool. Mincemeat can be refrigerated in an airtight container up to 3 days.
• Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to slightly less than 1/8 inch thick. Cut into twenty-four 4-inch squares, gathering together scraps and rerolling if needed. Place 1 tablespoon mincemeat in 1 corner of each square. Brush edges with beaten egg. Fold each in half to form a triangle. Press edges to seal. Transfer to a baking sheet lined with parchment paper. Pierce tops with tines of a fork. Refrigerate 15 minutes.
• Brush tops with beaten egg; sprinkle with sanding sugar. Bake until crust is golden brown and filling is bubbling, about 25 minutes. Transfer pies and parchment to a wire rack; let cool 15 minutes before serving. Serve warm or at room temperature, with brandy butter.