VSChristmas is approaching and, in a surge of unusual domesticity, you have decided to make your own pies. That’s a sane impulse because the act of eating most store-bought tarts is roughly equivalent to gorging on dry dough. However, you’ve messed up the quantities and now you have buckets and pails of leftover minced meat. What should you do with all of this? Glad you asked. Here are 10 great uses.
Minced meat samosas
Obviously, your first instinct when presented with too much ground meat is to just make more mince pies. But that would be a huge mistake, partly because no one likes tarts as much as they say and partly because this ground meat would be much better put in a samosa. BBC Good Food’s recipe for minced meat samosas is an active improvement on the traditional minced pie. The ground meat is poured into a thin film, rather than spread out inside a thick shortcrust pastry, which seems to be a much smarter delivery system. Make them for the guests this year and you will never go back.
Tangzhong minced meat Chelsea buns
If you break ground meat down into its building blocks – sugar, zest, tallow – then you end up with something quite similar to the Chelsea bun filling. So the idea of a Chelsea minced meat bun seems like a no-brainer. The recipe for Patisserie Made Perfect is absolutely wonderful, the sweetness of the bun perfectly complementing the festive filling.
Minced meat and apple crumble
No one in their right mind would ever think of making a minced meat crumble, because that would be way too punishing even for the most diehard Christmas heads. But Easy Peasy Foodie found a brilliant compromise: pour the minced meat into the filling of an apple crumble. Frankly, it’s genius. You don’t need a lot of ground meat – four tablespoons should be enough – but its flavor permeates the rest of the dish without completely overpowering the other elements.
Minced meat sauce
What might dominate it, however, is the epicurean recipe for minced meat sauce. Heat a bunch of minced meat in a pan with the sugar, the orange and lemon juice, the orange zest, half a stick of cinnamon and the brandy, wait for it to thicken then add a little whipped cream . It sounds heavy, and it is, so you definitely shouldn’t use it for a dish that already has minced meat in it. But around a bowl of frozen yogurt? Delicious.
Chopped pie blondies
Let’s take a break and imagine a world where you make too many pies and have to reuse them all. In this case, I have two recipes that call for minced meat and pastry. The first is for Claire Ptak’s thin tart blondies; not only is the blondie itself lightly chopped, requiring some dried fruit, orange zest, and brandy, but the final touch is to crush a load of tarts and sprinkle the results on top, like a crumble crust. .
Chopped pie rocky road
My second suggestion for reusing whole tarts is My Fussy Eater’s Thin Pie Rocky Road, which is ultimately an ordinary rocky road that, along with shortbread, Maltesers, iced cherries, and marshmallows, features bashed-u.p tartlets. Chopped pies are hard to sell in my house, so the idea of hiding them in something chocolatey, like you might hide vegetables in spaghetti bolognese, is extremely appealing.
Banana and minced meat buns
But back to the ground meat proper. Spend some time online and you will be inundated with minced meat cake recipes. There are cakes, bundts, muffins and sponges. But for the sake of simplicity, I’ll highlight Tin and Thyme’s recipe for Leftover Minced Meat Buns with Optional Banana. Now, the thought of eating banana cake in 2021 could cause horrific lockdown flashbacks, but (overripe) bananas are barely noticeable here. They work to keep the cake moist, while also staying in the background to let the minced meat take over the limelight. Beautiful.
Minced Meat Flavjack
Likewise, Food on the Table’s recipe for ground meat flapjack is a lasting sensitive spot for leftovers. There’s not much to say about them other than that they’re flapjacks, they taste like minced meat, and they’re the closest to eating a minced pie au petit. breakfast.
Minced meat ice cream
We will end with some blockbusters. Gluten Free Alchemist’s Minced Meat Ice Cream Recipe has two important advantages: First, it is churn-free ice cream, so you don’t need to bother with expensive specialized equipment. Second, it is even more beautiful than it tastes. We have a celiac in our family, and given the dismal range of gluten-free tarts on offer, it’s just screaming to be made for her this year.
Minced meat sorbet
Claude Bosi’s variation on the blockbuster theme is his minced meat sorbet. Bosi mixes the leftover minced meat, then mixes them with mulled wine and freezes them, stirring every half hour. It is, if there can be such a thing, a light and refreshing way to enjoy minced meat. Merry Christmas to everyone.