Like the Vikings used to make.
Or the Tudors anyway. Like this Tudor guy - William How.
From his 1574 opus A Proper New Booke of Cookery
as transcribed by Daniel Myers from the edition in the British Library:
To make Pyes.
Pyes of mutton or beif must be fyne mynced
and ceasoned wyth pepper and salte,
and a lyttle saffron to coloure it,
suet or marrow a good quantite,
a lyttle vyneger, prumes, greate raysins and dates,
take the fattest of the broathe of powdred beyfe,
and yf you wyll have paest royall,
take butter and yolkes of egges and so
tempre the flowre to make the paeste.
I quite fancy James Martin's version of a traditional mincemeat
now I just need to find a good pastry recipe and try making some pyes.
There's a nice looking shortcrust recipe here
and James Martin also has a pretty similar one
I might use.
ingredient dessert meat
Makes about 3½lb/1 litre
- 225g (8oz) seedless raisins
- 350g (12oz) currants
- 175g (6oz) good lean rump steak, minced
- 350g (12oz) beef suet, chopped
- 225g (8oz) dark brown sugar
- 15g (½oz) candied citron peel, chopped
- 15g (½oz) candied lemon peel, chopped
- 15g (½oz) candied orange peel, chopped
- ¼ small nutmeg, grated
- finely grated zest and juice of ½ lemon
- 350g (12oz) apples, weighed after peeling and coring, finely chopped
- 75ml (2½fl oz) brandy
You might as well go the whole hog and make your own Candied Peel
to start with.
Mix all the ingredients together in the order given, pouring in the brandy when everything else is well mixed together.
Press closely into sterilized jars to exclude the air.
Cover and leave for at least a fortnight.
Now make ye pyes