Mince-pies

Ingredients

• 500 grammes beef kidney suet
• 600 grammes cooked cold fillet of beef
• 500 grammes seedless Malaga raisins
• 500 grammes currants
• 500 grammes Smyrna raisins
• 500 grammes candied peel
• 250 grammes raw apples
• The chopped zest and the juice of 1 orange
• 25 grammes spices
• 1 decilitre cognac
• 1 decilitre Madeira
• 1 decilitre rum
• Ordinary pâte à foncer
• Puff paste
• Butter
• Egg

Instructions

1. Mix well 500 grammes chopped beef kidney suet, 600 grammes cooked cold fillet of beef in small dice, 500 grammes seedless Malaga raisins, 500 grammes currants, 500 grammes Smyrna raisins, 500 grammes candied peel, 250 grammes peeled and chopped raw apples, the chopped zest and juice of an orange, 25 grammes spices, and one decilitre each of cognac, Madeira and rum.
2. Pour the mixture into a stoneware jar, close it and leave it to macerate for a month.
3. Line buttered high-sided tartlet moulds with ordinary pâte à foncer.
4. Fill them with the composition and cover with a thin sheet of puff paste pierced in the centre.
5. Seal the sheet, brush with egg and bake in a hot oven.