- I have tried several bakes using the cranberry mincemeat.
- Here is the second one.
- You can use any version of shortcrust pastry but the richer ones are the best.
- This one is one my Mama used to make.
INGREDIENTS
- 250g plain flour
- 125g butter
- 1 egg yolk
- Juice of 1 lemon
- Cold water to mix the dough.
- *
- Egg white to glaze
- *
- Cranberry mincemeat
METHOD
- Rub the butter into the flour until you have breadcrumbs.
- Mix in the egg yolk, lemon juice and enough water until you have a soft dough.
- Cover and rest in the fridge for 30 minutes.
- *
- Grease and line a 26 x 16cm tin.
- Pre-heat the oven to GM 6 – 200°C
- Divide the pastry into two.
- Roll out one half and use this to line the base of the tin.
- Spread out the cranberry mincemeat over the pastry.
- Roll out the rest of the pastry and cover the top of the tin.
- Brush the top of the pastry with beaten egg white.
- Bake for 30 – 35 minutes.
- Cut into squares when cool.
Royal Doulton – Tapestry tea plate
Journey From A Polish Kitchen 
Thank you for the wonderful recipes! Do you put meat in with your filling?
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In olden times meat was used in mincemeat, hence the name, meat and fruits were used. Mutton was the common meat because of its association with the Shepherds at Christmas. Ham and tongue were other options.
Beef suet in most mincemeat nowadays is the only nod to this practice.
I have made some with tongue for an English Historical writing that I also do. It is not as sweet.
This cranberry mincemeat does not contain any meat or suet.
It does not keep as long as traditional mincemeat – best kept in a fridge and used within a month.
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Awesome! I’ve never tried tongue, I must admit. It seems like it’d be chewy. Interesting that the traditional version keeps longer
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