Best Old-Fashioned Meat Pie Recipe: A Step-by-Step Guide to Delicious Homemade Pie

It is said that if you get old-fashioned enough, you’ll always be in style. This saying is proved right, especially in the case of old-fashioned hospitality, which includes old-fashioned food. Old-fashioned meat pie, for example, is a meal that has survived the test of time.

Don’t be surprised because it is called old-fashioned meat pie recipe; it is a sign that it was fit to live. The continuity of old-fashioned meat pie is in its quality.

Our Old-fashioned meat pie recipe, also known as ‘mince pie’ or ‘mincemeat pie,’ has long been associated with Christmas. It has long been associated with the Christmas table and was called Christmas pie at a time. It can be enjoyed today as a dessert or a main course dish.

The quality and delightedness of old-fashioned meat pie lie in its rich mixture of meat, dried fruits, and spices. How amazing! Never worry because the sweet flavor in the old-fashioned meat pie is not sickening.

There are various recipes from cookbooks such as the American Cookery, Grandma Myers’ Mincemeat Recipe, and What’s cooking America. This article carefully reviewed two unique and delicious recipes for the savory old-fashioned meat pie. Remember, with a bit of tweaking here and there, and your taste buds will thank you.

2 Old-fashioned Meat Pie Recipe

Read also: English Meat Pie Recipe — Why we Love British Meat pie

Recipe 1- Vegetarian Mincemeat Pie

Ingredients for the filling

• 4 cups of diced apples
• ¼ cup of lemon juice
• 2 cups of dark raisins
• 2 cups of dried currant
• 1 cup of chopped dates
• 1 cup of light raisins
• ½ cup of diced candied orange peel
• 2 cups of brown sugar
• ½ cup of orange juice (freshly squeezed)
• 2 cups of apple cider
• 1 tbsp of ground cinnamon
• 1 tsp of ground nutmeg
• ½ tsp of ground cloves
• ½ tsp of ground ginger
• 1 tsp of salt
• 1 shot of booze (optional). Remember, it will bake off
• 2 tbsp of cornstarch

Preparation of the filling

1. Mix the diced apples with the lemon juice in a large bowl to prevent oxidation
2. Throw in the light and dark raisins, currants, dates, and candied orange peel and mix properly.
3. Add the brown sugar, cinnamon, nutmeg, cloves, ginger, and salt, then mix properly.
4. Next, pour in your orange juice and the booze. Give it a nice stir. Then, pour in the apple cider and give it a last stir.
5. Pour the mixture into a clean jar and store it in your refrigerator for two to three days.
6. Add corn starch for thickening to prevent a runny filling.

Note: Make sure to store in the refrigerator immediately to prevent fermentation. Also, refrigeration allows the dried fruits to absorb all of the juices, flavors, and deliciousness before using them for our beloved vegetarian mincemeat pie.

Ingredients for the pastry

• 175 grams of plain flour
• 75 grams of cold butter
• 25 grams of icing sugar
• 1 large egg

Preparation of the pastry

1. Add the plain flour, cold butter, and icing sugar to a food processor and whisk. Without a food processor, you can rub it in by hand.
2. Crack the egg into the mixture and mix again.
3. Put batter into a plastic film and store in the refrigerator for about 20 minutes for added firmness.

Preparation of the Vegetarian Mincemeat Pie

1. Roll out the batter into a nice thinly rolled pastry on a floured surface.
2.  You can decide to use a large pie dish or a smaller tart tin. For the large pie dish, spread pastry on it, ensuring it spreads evenly to the bottom area of the pie dish, leaving no air space. For the smaller tart tin, use a round-shaped fluted cutter that is larger than the diameter of the smaller tart tin.
3. Cut out another sizable pastry for the upper crust and set aside
4. Preheat oven to 350°C
5. Spoon filling evenly into the pastry and cover, using the upper crust.
6. Place in the oven for 45 minutes

RECIPE VIDEO

Read also: How to Make Commercial Meat Pie

Recipe 2- Mincemeat with the meat pie

Ingredients for the filling

• 45 grams of sirloin (cleaned, boiled, and chopped)
• ½ cup of raisins
• ¾ cup of beef suet
• 1 cup of dried currant
• ¾ cup of diced apples
• 1 cup of sugar
• 3 tbsp of candied peel
• 1 tsp of lemon zest
• 1 tsp of nutmeg
• ½ tsp of salt
• 1/8 tsp of mace
• ½ boiled lemon (diced)
• ¾ tsp of ginger
• 2 tbsp of brandy
• 2 tbsp of dark sherry

Ingredients for the pastry

• Store-bought short-crust pastry (frozen)
• Store-bought puff pastry (frozen)

Note: You can decide to make your special pastry. Follow the preparation method for pastry in recipe 1.

Preparation of the filling

1. Mix the raisins, dried currants, apples, candied peel, lemon, beef suet, and sirloin in a big bowl.
2. Mix the lemon zest, salt, sugar, nutmeg, mace, and ginger in another small bowl.
3. Add the mixture in the small bowl into the big-sized bowl and mix thoroughly.
4. Pour the brandy and dark sherry, then give a nice final mix.
5. Pour the mixture into a clean jar and store it in the refrigerator for about three days. I like to store mine in the refrigerator for about a week. It enables the syncing of all the juices and flavors into the meat.

Preparation of the Mincemeat with the Meat pie

1. Thaw the short-crust pastry and puff pastry.
2. You can decide to use a large pie dish or a smaller tart tin. For the large pie dish, spread the short-crust pastry on it, ensuring it spreads evenly to the bottom of the pie dish, leaving no air space.
3. For the smaller tart tin, use a round-shaped fluted cutter that is larger than the diameter of the smaller tart tin.
4. Cut out another sizable pastry for the upper crust using the puff pastry and set aside. Again, you can decide to bake without using the upper pastry for cover, as it also works fine.
5. Preheat oven to 350°C
6. Spoon filling evenly into the pastry and cover, using the upper crust.
7. Place in the oven for 45 minutes

Read also: English Meat Pie Recipe — Why we Love British Meat pie