This Christmas, ditch the traditional sweet mince pies and embrace a savory surprise! Inspired by Dick and Angel Strawbridge’s cookbook, *A Taste of the Chateau*, this recipe offers a unique twist on a classic festive treat. Dick himself raves about these savory mince pies, emphasizing the unexpected harmony of lamb mince and the sweet, warming spices. The result? A culinary adventure that will impress your guests and redefine your expectations of mince pies.
The Strawbridges’ cookbook draws on years of hosting at their stunning Chateau-de-la-Motte Hussonand, offering insights into creating magical celebrations. This savory mince pie recipe perfectly embodies their philosophy – a bold, inventive approach to classic dishes.
Instead of the usual sweet mincemeat, this recipe uses lean beef or mutton mince, providing a hearty and flavorful base. Don’t worry, the Christmas spirit isn’t lost! The addition of currants, raisins, and warming spices like cloves, black pepper, mace, and a touch of saffron create a complex and aromatic filling that perfectly complements the savory meat. The combination of sweet and savory is surprisingly delicious, offering a delightful complexity you won’t find in your average mince pie.
Savory Mince Pies Recipe:
For the Pastry:
* 100g (3½oz) lard
* 4 tbsp full-fat milk
* 450g (1lb) plain flour
* 2 tsp salt
* Icing sugar, for dusting
For the Mincemeat:
* 700g (1lb 9oz) lean beef or mutton mince
* 100g (3½oz) beef suet
* ½ tsp ground cloves
* ½ tsp ground black pepper
* ½ tsp ground mace
* A pinch of saffron
* A good pinch of salt
* 50g (1¾oz) raisins
* 50g (1¾oz) currants
* 50g (1¾oz) pitted prunes, chopped
Instructions:
1.
Preheat your oven to 200°C/Fan 180°C/400°F.
Prepare eight 125g (4½oz) mini loaf tins. Grease them well for easier removal.2.
Make the mincemeat:
In a large bowl, combine all the mincemeat ingredients until thoroughly mixed. Set aside. This allows the flavors to meld, enhancing the taste of your final product.3.
Prepare the pastry:
In a saucepan over medium heat, melt the lard in the milk and 150ml (¼ pint) water. Bring to a boil, then remove from the heat.4.
Combine dry ingredients:
Add the flour and salt all at once to the hot liquid. Beat vigorously with a wooden spoon until a smooth dough forms. This creates a tender and flaky pastry.5.
Knead the dough:
Turn the dough out onto a lightly floured surface and knead until smooth. Divide the dough into two-thirds and one-third. Keep the smaller portion covered and warm.6.
Assemble the pies:
Divide the larger portion of dough into eight equal pieces. Roll each piece into a thin (about 2mm/1/16 inch) rectangle, roughly twice the size of the tins. Press the pastry into the tins, ensuring it reaches the sides. Trim any excess.7.
Fill the pies:
Spoon the mincemeat into the pastry cases, pressing down gently. Roll out the remaining pastry (the smaller portion) into eight circles slightly larger than the tops of the tins.8.
Top and seal:
Dampen the edges of the pastry cases with water. Top with the pastry circles, pressing firmly to seal. Crimp the edges decoratively and make a couple of small slits in the top to allow steam to escape.9.
Bake:
Place the tins on a baking tray and bake for 25-30 minutes, or until golden brown and the filling is piping hot.10.
Cool:
Let the pies cool in the tins for five minutes before transferring them to a wire rack to cool completely.11.
