Ingredients
- beef, 4 lb; lean; diced1815 g
- butter or lard or vegetable shortening, 1 lb; diced454 g
- sugar, 2 lb; white granulated907 g
- mixed dried fruit, 2 lb907 g
- apples, 4 lb; cored and sliced1815 g
- wine350 ml
- cider250 ml
- citrus fruit, e.g. orange; zested and juiced1
- ground mace1/4 tsp
- nutmeg, ground1/4 tsp
- shortcrust pastry, dough5 packet
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Sear diced beef in a pan until well-coloured (this can be done in batches). Set aside until cool.
Combined all ingredients except dough in a bowl. Mix well (this step can be done in batches).
Use the pastry dough to line 3 deep, greased pie pans (or 5 greased muffin pans, for tartlets) and create pie shells.
Place shells into oven and set to 150 °C (300 °F). Bake until lightly golden. Remove from oven and let rest until cooled.
Fill pie shells with filling mixture until level or slightly mounded above the rim. Trim with excess pastry.
Bake at 150 °C (300 °F) for 45 minutes per tray (or 35 minutes per muffin tray).
Region evidence: no stated origin (basic dish)
