Dh has a lovely family recipie for pastry that we use every Christmas for mincepies and the like. Last year I ended up filling the hallowed cases with Aldi mincemeat because I ran out of time.
Trying to get ahead of the game I've spent half term making Christmas puddings, the Christmas cake and a huge batch of homemade mincemeat.
However, I've just got around to spooning it into my over priced but much loved kilner jars and as the mixture cools the solidifying suet seams quite prominent in white blobs all over. Do you think this could be down to adding too much? Some research via dr google has suggested this will help to preserve it, whilst I'm panicking that I'm going to be serving up beef dripping pies
Mine is usually like this when I put it in jars. It seems to be less obvious if I let it cool before putting it in jars and keep stirring occasionally to distribute the fat. Either way it's absolutely fine once it's cooked again in the pies.
No, it's meant to be like that! Delias recipe has you warming the mincemeat for 3 hours on very low and then stirring regularly as it fools which distributes the fat evenly meaning it doesn't congregate in one place and isn't so obvious, but it's still there! if you are worried you could remove and do that, but, there is nothing wrong with your mincemeat so please don't remove anything!
Incidentally, this is the best pastry recipe I have ever found, it's totally delicious - tricky to roll out, but I do it between two sheets of greaseproof paper and it's much, much easier. Worth the effort.
That’s the cake we’ve just made today too! Though dd has also be far too generous with the ‘150’ ml of brandy - she’s used 3/4 of a bottle (35cl)!! Still baking now but smells Delilah and I don’t actually like Christmas cake!! Think it might be a bit moist and send people over the limit!!!