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Mincemeat is usually used as a pie or pastry filling. Traditional mincemeat recipes contain meat, notably beef or venison, as this was a way of preserving meat prior to modern preservation methods. [1] Modern recipes often replace the suet with vegetable shortening or other oils (e.g., coconut oil) and/or omit the meat. However, many people ...
Mince Pies. Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. —Diane Selich, Vassar ...
A batch of modern-day home-made mince pies. Although the modern recipe is no longer the same list of 13 ingredients once used (representative of Christ and his 12 Apostles according to author Margaret Baker), [19] the mince pie remains a popular Christmas treat. Bakers Greggs reported sales of 7.5 million mince pies during Christmas 2011. [20]
Acadian tourtière, or pâté à la viande (pâté is casserole or pie), is a pork pie that may also contain chicken, hare and beef. [12] Pâté à la viande varies from region to region in New Brunswick, Nova Scotia and Prince Edward Island. In Petit-Rocher and Campbellton the dish is prepared in small pie plates and known as petits cochons ...
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
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A pie with a filling of corned beef, onion and other vegetables such as corn, peas or carrot. The pie can be made with a mashed potato topping, as in cottage pie, or with a traditional pastry crust. Coulibiac: Russia: Savory A baked pie with a filling made with salmon or sturgeon, [7] rice, hard-boiled eggs, mushrooms, and dill. Cumberland pie
Hot water crust is a type of pastry used for savory pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for making hand-raised pies. The pastry is made by heating water, melting the fat in this, bringing to the boil, and finally mixing with the flour.