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Country Mince Pie

Country Mince Pie

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 Throwback Thanksgiving feature, is from our 1970 issue. Mincemeat can be purchased at specialty baking shops, or made with a combination of dried fruits, rum or brandy, brown sugar, and baking spices. It's traditionally mixed with beef suet, but you can substitute butter or schmaltz." />Throwback Thanksgiving feature, is from our 1970 issue. It's traditionally mixed with beef suet, but you can substitute butter or schmaltz." /> Makes one 9" pie Servings

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. It's traditionally mixed with beef suet, but you can substitute butter or schmaltz.


  • 2 cups Mincemeat Pie Filling or prepared mincemeat
  • 2 tart apples, diced (about 2 cups)
  • 1 tablespoon bourbon or brandy
  • Whipped cream (for serving; optional)

Recipe Preparation

  • Mix mincemeat, apple, and bourbon in a large bowl. Line a 9" pie pan with pastry. Fill with mincemeat mixture. Top with remaining pastry cut to fit or lattice top. Slit top crust. Bake at 400° until crust is golden brown, 30–35 minutes. Serve pie warm with whipped cream, if desired.

Reviews Section

Recipe Summary

  • 1 ½ pounds lean ground beef
  • 1 large onion, minced
  • ⅛ teaspoon beef bouillon granules
  • 4 cups water to cover
  • 2 tablespoons cornstarch
  • ¼ cup water
  • 1 recipe pastry for a 9 inch double crust pie

Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.

Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.

Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.

Preheat oven to 375 degrees F (190 degrees C).

Roll out pastry to fit a 9-inch pie plate.

Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.

Bake in preheated oven until pie crust is lightly browned, about 40 minutes.


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Gamekeeper’s pie

Heat half the butter and the oil in a large pan, add the onion and carrots, and cook for about 10 mins until soft. Add the game and sausagemeat to the pan. Turn up the heat, squash the meat with the back of your spoon to break it up, and cook for 10 mins until nicely browned.

Stir the flour and tomato purée into the meat, cook for 1 min, then add the wine, stock, sauce, bay and 3 tsp thyme. Bring to a simmer, reduce the heat, cover with a lid and cook for 1 hr. Remove the lid and cook for 15 mins more until the meat is tender and the sauce has thickened.

Put the potatoes and veg in a large pan, cover with water, bring to the boil and cook for 20 mins until really tender. Drain, leave to steam for 5 mins, then mash with seasoning, milk and the remaining butter.

Heat oven to 220C/200C fan/gas 7. Tip the meat into an ovenproof dish and spoon on the mash. Sprinkle with the remaining thyme and bake for 45 mins until the top is golden and the sauce bubbling.

1. Classic Aussie Beef Mince Pie with Crispy Potato Wedges

1. Classic Aussie Meat Pie with Crispy Potato Wedges

When it comes to meat pies, you can’t fault this classic Aussie Meat Pie paired perfectly with delicious homemade potato wedges. Our Extra Lean Organic Beef Mince hits the sweets spot with its authentic and superior taste. This beef pie recipe is easy to whip up at home, yet boasts a delicious restaurant quality with its shortcrust pastry finish. With just 15 minutes to prepare, 40 minutes to cook and 6-person serving, it’s perfect for any family dinner. Crispy wedges are the perfect complimentary side dish – you can be sure that none of the tasty pie sauce will go to waste!


  • 500g Cleaver’s Extra Lean Organic Beef Mince
  • 2 beef stock cubes
  • 1 onion finely chopped
  • 1 cup water
  • 1 sheet shortcrust pastry
  • 1 sheet puff pastry
  • 1 egg to glaze
  • ¼ cup tomato sauce
  • 2 tsp Worcestershire sauce
  • 3 tbsp plain flour
  • 1 pinch salt and pepper – to taste
  • 2 1kg potatoes , peeled
  • 3 tbsp olive oil
  • 1 ½ tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp onion powder – you can substitute this with more garlic powder
  • ½ tsp pepper
  1. Preheat the oven to 230°C. In a pot, cook the Cleaver’s Extra Lean Organic Beef Minceand onion until the mince is brown.
  2. Add ¾ cup water, stock cubes, sauces and seasonings to the pot.
  3. Bring to the boil and simmer for 15 minutes.
  4. Blend flour and the remaining water, add this mixture to the meat. Bring to the boil and simmer for 5 minutes. Let it cool.
  5. Line a pie plate with the shortcrust pastry.
  6. Make sure the mince is cool before spooning in the meat mixture. Moisten the edges of the pastry with water.
  7. Top the mixture with the puff pastry, pressing down to seal the edges. Trim the pastry where needed and glaze with egg.
  8. Bake at 230°C for 15 minutes. Reduce heat to 190°C and bake for a further 25 minutes until golden.
  9. For the wedges mix the paprika, garlic powder, onion powder, salt and pepper together in a bowl.
  10. Cut the potatoes in half lengthwise, then cut each half into 4 wedges, so you get 8 pieces from each potato. If your potato is small or medium, just cut into 6 wedges.
  11. Place the cut potatoes in a large bowl, drizzle over oil and seasoning. Toss with your hands until well mixed.
  12. Spread out on a lined tray evenly, ensuring the cut side lies flat on the tray.
  13. Bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy.
  14. Serve the pie and wedges immediately with your choice of dipping sauce. We recommend the classic Aussie way, with sour cream and sweet chilli sauce. Otherwise, try tomato sauce, BBQ sauce as this pairs nicely with the beef mince pie.

2. Meatball Pie with Herbed Mash Potato

If you love meatballs and you love the taste of a crispy pie, then we have a golden combination for you. This Meatball Pie recipe is filled with our delicious Premium Organic Beef Mince and rich tomato paste, giving the classic spaghetti and meatballs a run for their money. You can combine this pie with creamy mashed potato to really make it a wholesome dinner meal. Preparation time is 50 minutes, baking time 45 minutes and serves 6 people – no one will be left hungry (but we can’t promise they won’t want more.


  • 500g Cleavers Premium Organic Beef Mince
  • 2⅔ cups all-purpose flour
  • 1 cup margarine
  • 1 cup frozen peas
  • 1 cup sliced carrots, cooked
  • 1 can chopped tomatoes
  • 1 large egg, lightly beaten
  • ¾ cup soft bread crumbs
  • ½ tsp dried marjoram
  • ¼ cup chopped onion
  • ¼ cup milk
  • 2 tbsp minced fresh parsley
  • 2 tsp beef stock
  • 1 tbsp cornstarch
  • ⅛ tsp pepper
  • ½ tsp salt
  • 7 to 8 tbsp ice water
  • Half-and-half cream
  • 1kg potatoes, peeled, diced
  • 100g butter, chopped
  • 150ml milk, warmed
  • 2 tbsp fresh parsley leaves, chopped
  • 2 tbsp fresh finely-chopped chives
  • 1 tbsp fresh dill sprigs, chopped
  1. Preheat the oven to 205° C. Chop the onion and place in a large bowl. Combine the Premium Organic LeanBeef Mince, bread crumbs, parsley, salt, pepper and milk into the same large bowl. Lightly beat 1 large egg and place in the bowl. The mixture will be soft.
  2. Divide this mixture into fourths and make each part into 12 small meatballs or to your preferred size.
  3. Put the meatballs in a large frying pan and fry until they are brown. Drain the oil from the pan and set this aside.
  4. Drain canned tomatoes and reserve the liquid. Combine liquid with cornstarch and pour into a frying pan. Add the tomatoes and remaining liquid bring to a boil over medium heat, make sure you are stirring constantly. Add in peas and carrots and stir them in. Remove the pan from the heat and set aside.
  5. To make the pie crust combine flour and salt in a large bowl. Put in the margarine until mixture resembles coarse crumbs.
  6. Add water, 1 tablespoon at a time, and toss the mixture lightly with a fork. Transfer to a lightly floured surface. Knead gently to form the dough. The mixture will be very crumbly at first, but as you knead it, it will come together and form a dough. Divide the dough in half to make the pie base and top.
  7. Roll each half of the dough between two pieces of lightly floured baking paper to a 3mm thick circle. Remove the top piece of baking paper from one pastry circle and invert onto a 22cm deep-dish pie plate. Remove the excess paper. Trim pastry so that the rim is even.
  8. Add meatballs into the pie tin and spoon the tomato mixture on top.
  9. Remove the top piece of baking paper from the remaining pastry circle invert onto pie. Remove remaining baking paper. Trim, seal and flute edge. Cut slits on top and brush with cream.
  10. Bake until the crust is golden brown, this should take 45-50 minutes. To prevent browning, cover the edges loosely with foil during the last 10 minutes.
  11. While the pie is cooking put the potatoes in a pot of boiling, salted water over medium-high heat for 10 minutes or until the potatoes are tender. Drain potatoes in a strainer.
  12. Return potatoes to a warm saucepan. Shake the saucepan over low heat for 30 seconds or until excess liquid evaporates. Remove the saucepan from heat.
  13. Using a potato masher, mash the potatoes. Gradually add butter and mash until smooth. Add warmed milk to the mixture. Beat with a wooden spoon until light and fluffy.
  14. Season the mash potato with salt and pepper. Stir in dill, parsley and chives.
  15. Let the pie stand 10 minutes out of the oven before cutting. Serve with the herbed mashed potato and enjoy!

3. Curried Beef Mince Pie with Spinach Salad

This curried beef pie puts a twist on the classic meat pie with its flavoursome blend of rich curry gravy and succulent mince. Our method uses puff pastry, making it a simple yet sophisticated recipe that anyone can create at home. Using our Organic Cleavers Extra Lean Beef Mince paired with a fresh spinach salad brings the light twist that makes it a summer favourite. This country-style beef pie serves 6 and takes around 3 hours to make including preparation and cooking time.

10 of the Best Family Mince Recipes

My kids love mince! Be it meatballs, spag bol, nachos or pies, mince is a firm family favourite in our house.
It is especially good on busy days when you can cook it ahead of time for an easy reheat later.

Here are our 10 favourite mince recipes, what are some of yours?

1. Mince and Cheese Pie – with the cold weather blasting around the country who doesn’t like a good hearty pie. The recipe has been shared around social media and the comments below the recipe show that others like the recipe as much as we do.

“This was my first attempt ever at making a homemade pie. The result was spectacular. The flavours and taste were delicious, I will definitely be making this one again. Thanks so much for this recipe.”

Food Lovers, Mince and Cheese Pie. 18th May 2010. Photos by Carolyn Robertson 2010

2. Beef and Pork Mince Skewers – with a splash of fish sauce, some chopped lemongrass (can buy it in a jar), these skewers are full of flavour and a firm family favourite. I always make extra so the kids can have them in rolls for lunch the next day.

3. Swedish Meatballs – just right for this time of year when appetites seem insatiable.
Swedish meatballs always remind me of our friend and colleague Virgil Evetts who would search out Ikea stores around the world simply to eat their meatballs.

4. Turkish Lamb Mince Pizza – is one of those things that I make for us while the kids are eating their ham and cheese variation. The flavours on this are great.

5. Vietnamese Style Pork with Eggplant – yes my kids take some convincing around eggplant but the flavours in this dish are sensational.
I have tried your Vietnamese recipe and it was a success!…many friends of mine love it and I ahve recommended your website for them….
Thank you for helping me for making my cooking so effortlessly easy. Annabelle

6. Family Burgers – when the children were young I often challenged myself to get as many vegetables into each meal as possible and burger patties were filled with finely chopped vegetables such as this recipe. Sometimes I used beetroot and they were most impressed with the colour!

7. Thai Chicken Meatballs – with loads of flavour and the ability to vary the spice to suit your palates, these chicken meatballs are always a hit. My kids see them as the closest thing they get to instant noodles.

8. Chilli Con Carne – the ingredient list is long, the method simple and the end result is hearty and full of delicious flavour. Nothing instant about this recipe!

9. Lamb Kofta with Minted Yoghurt – lovely flavour and also the addition of bulghur wheat in the mixture gives it an interesting texture that is not as dense as many meatballs.

10. Thai Pork and Prawn Spring Rolls – I don’t deep fry that often but these are so delicious as a weekend treat!

Foodlovers, helen Jackson, 26 August 2011, Spring rolls, Photos by Carolyn Robertson

Country Mince Pie - Recipes

This promo recipe card is marked “FINGERTIP RECIPE CARDS T.M. NANCY SASSER” and was found in a large collection, date unknown. I’ve typed it below along with a scanned copy. CRUMBLE-CRUST MINCE PIE 2 tablespoons boiling water 2 sticks Betty Crocker Instant Mixing Pie Crust Mix 28-oz. jar Borden’s None Such Mince Meat 1/2 cup [&hellip]

This promo recipe card is marked “FINGERTIP RECIPE CARDS T.M. NANCY SASSER” and was found in a large collection, date unknown. I’ve typed it below along with a scanned copy. PECAN CRUST MINCE PIE 2 sticks Betty Crocker Instant Mixing Pie Crust Mix 1 cup pecan halves 28-oz. jar Borden’s None Such Mince Meat Heat [&hellip]

Here are two very similar clippings from a newspaper for green tomato mincemeat that I found in a large collection, dates unknown but I believe they span a few years apart and are from the same author. I’ve typed them below along with a scanned copy of each. Green Tomato Mincemeat Once you have eaten [&hellip]

This recipe was clipped from packaging of None Such Mince Meat (BORDEN, INC.) and published in 1970. Recipe is typed below along with a scanned copy. P.T.A. SPECIAL (Makes 3 dozen 2-inch cookies) 1 3/4 cups sifted flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup (1 stick) Danish Flavor Margarine 3/4 cup [&hellip]

This recipe was clipped from packaging of None Such Mince Meat (BORDEN, INC.) and published in 1970. Recipe is typed below along with a scanned copy. COUNTRY SQUARES (Makes 2 dozen 2 1/4-inch squares) 1 (9-oz.) pkg. “None Such” Mince Meat 3/4 cup water 2 cups graham cracker crumbs 1 can Eagle Brand Sweetened Condensed [&hellip]

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy. Fruity Mincemeat 15-oz. box seedless raisins One cup dried apricot halves One cup pitted prunes One cup dried figs Two lbs. tart apples, peeled and cored Two lbs. firm pears, peeled and cored One large seedless orange, [&hellip]

These recipes were clipped from packaging of some kind, likely from None Such Condensed Mince Meat since it’s mentioned as an ingredient. You’ll find both recipes typed below along with a scanned copy of the clipping. Date unknown. TRADITIONAL MINCE PIE (Makes one 8-inch pie) 1 pkg (9 oz) None Such Condensed Mince Meat 1-1/2 [&hellip]

No date on this recipe clipping (from a newspaper) but I’m guessing it to be from the 1960’s. Recipe is typed below along with a scanned copy. PERFECT ENDING FOR HOLIDAY MEAL–As traditional as the Thanksgiving turkey is a luscious mince-meat dessert. This one is a wonderful variation of the old theme. HARVEST MINCEMEAT PUDDING. [&hellip]

  • 2 tbsp vegetable oil
  • 500g/1lb 2oz beef mince
  • 1 onion, chopped
  • 1 tbsp tomato purée 1½ tbsp plain flour, plus extra for dusting
  • 75g/2½oz mushrooms, chopped
  • 250ml/9fl oz stout or beef stock
  • dash Worcestershire sauce
  • 400g/14oz ready-made shortcrust pastry
  • 1 free-range egg, yolk only, lightly beaten

Preheat the oven to 200C/400F/Gas 6.

Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.

Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.

Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.

Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.

Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.

When I first suggested to Tim that we make Mincemeat Pie, he gave me a look. &ldquoWhat kind of meat is in there?&rdquo He asked cautiously.

For some reason, the idea of liquor, fruit, and sweet spices, blended with meat, tends to send many of us Americans way outside of our comfort zones.

Traditional, British mince pie evolved from a medieval pastry called &ldquochewette,&rdquo made with chopped meat, liver, boiled eggs, ginger, and dried fruit. In the 17 th century, the meat was replaced by suet (beef or mutton fat). And, by the 19 th century, most pies in Great Britain and America no longer contained meat. Although, you can still find pies that use suet.