Thread: British Style Christmas Mince Pie Recipe suggestions.

Awful things- never liked them, even in the UK. Don't mind a good brandy flamed Xmas pud though, in small doses. But really, after all that pig out on turkey, ham etc, there really is little room for more.

Perhaps jock might be amenable to some deep fried Mars bars?

I'm sure our resident chef Chico will be wiling to pipe in ...

already have CS

it started with a mince........

Originally Posted by snakeeyes

A lot of people eat these mince pies cold , I prefer them hot .

I never thought that you could eat hot mince pies, can one microwave a Supermarket mince pie hot? That would go with double thick cream.
Taking the foil cup off first.

Originally Posted by wasabi

Originally Posted by snakeeyes

A lot of people eat these mince pies cold , I prefer them hot .

I never thought that you could eat hot mince pies, can one microwave a Supermarket mince pie hot? That would go with double thick cream.
Taking the foil cup off first.

If the pies are of quality, heat them in an oven. Putting them in a microwave makes the pastry soggy and the filling extremely hot. If they are being made in Pattaya it is best that you chuck them and their tin foil containers in the nearest bin.

Originally Posted by sabang

Awful things- never liked them, even in the UK. Don't mind a good brandy flamed Xmas pud though, in small doses. But really, after all that pig out on turkey, ham etc, there really is little room for more.

Perhaps jock might be amenable to some deep fried Mars bars?

Indeed. Hold the mince pies and send in the cheese board and charcuterie.

I cannot remember even trying one much the same as I didn't know what a pork pie was nor a Yorkshire Pudding until I come to Thailand.

I will ask the missus to do her best and then post up the results.

Originally Posted by Loy Toy

I cannot remember even trying one much the same as I didn't know what a pork pie was nor a Yorkshire Pudding until I come to Thailand.

I will ask the missus to do her best and then post up the results.

Think of each day you spend in the company of the British as a learning curve. As a generous bunch, we're happy to share our great culture with those less fortunate than us.

Originally Posted by Kurgen

don't use minced beef

Up to the mid 19th century mince pies were often made with minced meat, usually lamb or mutton although Hannah Glasse recommended ox tongue! The earliest recipe I know of, by Gervase Markham, calls for a leg of lamb,

Take a Legge of Mutton, and cut the best of the flesh from the bone, and parboyl it well then put to it three pound of the best Mutton suet & shred it very small; then spread it abroad, and fashion it with Salt Cloves and Mace: then put in good store of Currants, great Raisins and Prunes clean washed and picked a few Dates sliced, and some Orenge-pils sliced ; then being all well mixt together, put it into a coffin, or into divers coffins, and so bake them and when they are served up, open the lids and strow store of Sugar on the top of the meat and upon the lid. And in this sort you may also bake Beef or Veal, onely the Beef would not be parboyld, and the Veal will ask a double quantity of Suet.

The mince pie originated from the middle east

19th century recipe

2 lbs raisins
3 lbs currants
 1 1⁄2 lbs lean beef
3 lbs beef suet
2 lbs moist sugar
2 oz citron
2 oz candied lemon peel
2 oz candied orange peel
1 small nutmeg
1 pottle of apples
the rind of two lemons, the juice of one
 1⁄2 pint brandy

^Wiki can be useful, but I thought you liked people to add links?

I've a problem posting picture images.

Originally Posted by hallelujah

Think

Not possible when you are concerned. Sorry!

Just received news there is about 200 kgs of fermented stodge ready to go into my wife's pastry. Might work.

Meanwhile I learned today that my wife makes the best Yorkshire Puddings in Thailand. MEGA.