December’s recipe of the month comes from Head Chef Dan Grimshaw from the Kings Arms Hotel… This unusual festive dish will set your taste-buds tingling, it’s perfect for adding an extra special touch to any dinner party and will wow your guests and get them talking!
This 17th Century Mince Pie, which was a favourite of Samuel Peeps, has been tried and tested by Dan who changed some of the ingredients to make it more appealing for the 21st century palate! You’ll be surprised at just how tasty this sweet and savoury pie actually is!
17th Century Mince Pie
- 1590 grams of flour
- 340 grams of sugar
- 3 egg yolks
- 338 grams of butter (diced)
- 112 grams of clarified butter (melted)
- 300 grams of mutton leg (or lamb) (pre-cooked and chopped)
- 100 grams veal leg mince (or beef)
- Freshly ground black pepper
- 1 teaspoon of salt
- 225 grams of sugar
- 323 grams of large raisins
- 225 grams of currents
- 1 orange (zest and juice)
- 1 lemon (zest and juice)
- 1 nutmeg (grated)
- 1 teaspoon of cloves (ground)
- 150 grams of dates (chopped)
1) Mix together the flour, sugar, butter and egg yolks to make a pastry. Put to one side.
2) Mix together the rest of the ingredients to make the mincemeat filling.
3) Preheat your oven to 180°C (fan assisted)/200°C (regular)
4) Flour your surfaces and the rolling pin, then roll out the pastry into circles.
5) Place your pastry circles into pie tins and fill with the mincemeat mixture. Top with dates.
6) Brush the edges of the pastry in the pie tin with egg yolk and place a smaller circle of pastry on top
7) Cook for 15-20 minutes, depending on your oven.
P.S. If you don’t fancy making it then enjoy a slice at the Kings Arms Hotel in Keswick up until 6th January…