Makes mince into a tasty dish. A great family favourite.

Athenian Mince

Thank you very much to Karen and Paul for the photograph <img alt="heart" src="http://nomelette.co.uk/assets/ckeditor/plugins/smiley/images/heart.gif" style="height:20px; width:20px" title="heart" />

Editor's note: It's reccomended to boil the potatoes at the start of the cooking so they're ready for mashing when you've made the main bake.


Salmon and Mushroom Bake

I always made this dish on Good Friday. Goes back to the day when fish was always served on a Friday, especially Good Friday.

Solway Fish Pie

The document this one comes from makes it a bit confusing as to what the name should be, it might actually be called ye olde 

Ye olde Cumberland Rum Nicky

Christmas creeps up so quickly, so I thought I'd add one or two recipes to help you out.

Can be frozen.

Editor's note: We found that this amount of pastry made around 24 pies, for which we needed approximately 600g of mincemeat. We did find ourselves a bit short on the topping though, so consider making 1.5 - 2x as much.


Viennese Mince Pies

Turkey Jalousie

This is a good dish to have if economising before or after the big event. It is very tasty and a convenient meal to eat whilst sitting watching television.

Gloucester Mince Pie

Henry VIII loved pies and he also loved surprises. Large pies were often cooked for him containing rooks and crows. As a surprise live birds were sometimes put under the crust and were released when the pie was cut open, hence the nursery rhyme:

"Sing a song of sixpence, a pocketful of rye,
Four and twenty blackbirds baked in a pie.
When the pie was opened the birds began to sing,
Wasn't that a dainty dish to set before the King."

The R.S.P.B. would frown on this custom today so here is a recipe which is acceptable in modern days!

Will freeze. Thaw completely before reheating.


Christmas Eve Beef and Wine Pie

Mince pies had their origin in Tudor times. They were rectangular in shape and had a pastry baby on top to represent the crib and Jesus. They were made with minced meat and spices. Later the meat was replaced with fruit and suet to remind us of the meat used. Today's mince pies, round in shape, are altogether a much tastier bite.

Will freeze.

Thank you to Holly E for the photo.


Nomelette

Recipes tagged with "pies"