Help! I’ve overmixed my mincemeat

[recreationalcalpol]

I made the Christmas mincemeat this evening. Bunged all the ingredients in the kitchenaid and got distracted. When I turned back, the suet was all mixed up and basically resembles fatty globules throughout the mincemeat rather than intact noodle shapes (does that make sense or am I being hysterical )

Anyway, is this fine? It’ll taste the same when baked in a mince pie right?

It will be fine. I make it using a Delia Smith recipe which involves heating it in an oven so that the suet melts, then you stir it well and it hardens into little lumps as it cools and it always turns out great.

Yes - the suet just melts anyway.

Ah grand, thanks. Good old Delia. That’ll learn me for trying to get clever with a James Martin recipe