From WIKI Mincemeat is a conglomeration of dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison. Originally, mincemeat always contained meat. Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place. The recipe originated as an alternative preserving method to salting or smoking. http://en.wikipedia.org/wiki/Mincemeat
Difficult one that: it took all of 2 seconds and something called google...Please Register or Log in to view the hidden image!
The mincemeat pies my grandma made always had little cubes of meat in them. It was a huge issue to my dad that the ones he bought in the store/bakery didn't. My mom canned mincemeat. It was a way to use up the deer/elk meat and it took out the gamey taste. With or without, I think they are barfy.
The following is taken from my module notes for Pastry Production which is part of the commercial bakers course at TAFE colleges in Australia. There are regulations on other additives that I've left out but meat pies in Australia should be at least 25% meat...
Deceptive labeling of a miserable, cheap imitation, explains that. In the same category as "licorice" that contains nothing at all from the root of the licorice plant. I suppose "marshmallow" that is made of cane sugar and canola oil would be a less offensive example.
Ugh. This is why I never buy meat pies in Australia. I make my own. How they can state that a meat pie can only have 25% meat... I do not even want to think about what makes up the 75% of the meat pie if it is not 'meat'. And what kind of meat.. Icky..
