Happy New Year with recipe for Mincemeat filling

Happy New Year my friends!
I thought I would ring in the new year with a little recipe. It may surprise you to hear the filling for Mincemeat tarts is one of the easiest recipes that you can make. Not only that, did you know that the store bought variety has beef suet in it? YUCK
Do you know what Beef Suet is? Well, Suet is raw beef or mutton fat, basically used to define the hard fat found around the loins and kidneys. Suet is solid at room temperature, but easily melts at moderate temperatures, such as in steaming. see:

Okay, without further ado, here is a fantastic recipe free of grossness.

Vegan friendly Mincemeat tart filling

Ingredients:
2 large Golden delicious apples
1 can thawed apple juice
1 cup chopped dried apples
3/4 cup dark raisins
3/4 cup golden raisins
3/4 cup currants
3/4 cup dried cranberries
2/3 cup candied peel
1/3 cup candied lemon peel
1/2 cup packed brown sugar
1/2 cup dark rum
1/2 cup cognac (optional)
4 Tbsp. room temperature unsalted butter
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. salt (if you cannot get unsalted butter - then do not add this).


Measure everything and put into a large sauce pan, Bring to a boil on medium heat, stirring often. Reduce heat to low and simmer for 30 minutes or until the liquid is almost completely evaporated. Transfer to a large bowl to cool completely. Cover with wrap or a lid and refrigerate overnight. 
Done - wasn't that simple?? Now this delicious filling is good for one month in the fridge, but every week, add the booze again to keep moist.
If you are looking for a easy and good pasty recipe, search no further! This is courtesy of  my mothers The Robin Hood Canadian Flour Cook Book (my sister and I fought over whom got to have this one, Mom is sitting beside me and I just informed her that she cannot have it back). 
Easy pastry crust:


Double Crust Pastry
Ingredients:
2 cups regular Robin Hood flour (I will not tell if you use some other brand - but why mess with the best?)
1 tsp. salt
3/4 cup shortening (yes it is funny that I complain of suet and then use shortening, but the world is a funny place no?)
5-6 Tbsp. cold water (from the tap will do)


Spoon or pour flour and salt into a large mixing bowl, stir well.
Cut in 1/2 the shortening with a pastry blender until it resembles course meal, then add the remaining. Continue to blend with pastry blender until it resembles small peas.
Add water a little at a time, mixing with a fork, getting the dough to all stick together without being an oogey sticky mess. Use your hands to create two or more depending on your counter space, and roll them out flat. Flour the counter and the roller to prevent sticking.  * If you wanted to use this for a pie crust - only make two balls. This recipe is perfect for a top and bottom pie crust 9".


Now, make your tarts:

Bake for around 20 min at 350 degrees. My stove is gas and old so I cannot advise you exactly on that one.
Happy eating and happy new year!
Cheers,
Carolyn