Tasting History did a beef mincemeat pie during December. Max wasn't all that impressed, but admitted he wasn't a huge fan of mincemeat. I was planning to make mince pies and had a small jar of store-bought, all fruit mincemeat. His post encouraged me to make it with added meat. Since the only ground meat I had at the start of the Pantry Challenge was breakfast sausage, this turned into a breakfast pie.
Yes, it's kind of cheating to have only three ingredients, all of them store-bought conveniences, but it isn't simply a dump and go recipe. What you end up with feels a lot more homemade than it is.
*1 prebaked 9" pie crust
*1 lb sausage of choice
*1 C prepared mincemeat (or to taste)
1. Pre-bake crust according to package directions, but leave it light and barely done.
2. In a skillet or saucepan, cook the sausage over medium-high heat. Break it up as you go, and pour off the excess fat about halfway through cooking. You need some fat to hold the pie together.
3. Preheat the oven to 350º. Stir the cooked sausage and mincemeat together. If desired, add a pinch of salt and/or a splash of brandy to the mix.
4. Pour sausage into pie shell and spread evenly. Bake until browned on top and the crust is golden, about 20 minutes. Allow to cool before slicing.
Serves 6-8
Difficulty rating π
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