Mince Pies

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 25 min Total: 25 min
Yield
4.0 pies
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
for glazing
Instructions (11)
  1. Make some good puff-paste by recipe No. 1205.
  2. Roll it out to the thickness of about 1/4 inch.
  3. Line some good-sized patty pans with it.
  4. Fill them with mincemeat.
  5. Cover with the paste, and cut it off all round close to the edge of the tin.
  6. 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.
  7. Brush them over with the white of an egg, beaten with the blade of a knife to a stiff froth.
  8. Sprinkle over pounded sugar, and put them into the oven for a minute or two, to dry the egg.
  9. Dish the pies on a white d'oyley, and serve hot.
  10. They may be merely sprinkled with pounded sugar instead of being glazed, when that mode is preferred.
To re-warm
  1. Put the pies on the patty pans, 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.
Original Text
MINCE PIES. 1311. INGREDIENTS.—Good puff-paste No. 1205, mincemeat No. 1309. [Illustration: MINCE PIES.] Mode.—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. Time.—25 to 30 minutes; 10 minutes to re-warm them. Average cost, 4d. each. Sufficient—1/2 lb. of paste for 4 pies. Seasonable at Christmas time.
Notes
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