Beyond the Pie

That jar of rich, spiced mincemeat lurking in your cupboard holds far more potential than its name suggests. While a classic mince pie is a beloved tradition, this festive conserve of fruit, spice, and brandy is a secret weapon for creating stunning, conversation-starting savoury dishes. This year, break free from the pie and let mincemeat elevate your main course and party food with these three surprising recipes.

The Ultimate Festive Sausage Rolls

A staple of every party platter, this sausage roll gets a sophisticated upgrade that will have your guests guessing the secret ingredient.

Ingredients:

500g good quality sausage meat

4 heaped tbsp mincemeat

2 tbsp finely chopped fresh sage

Sheet of ready-rolled puff pastry

1 egg, beaten

Sesame seeds or black poppy seeds for sprinkling

Freshly ground black pepper

Method:

1. Preheat your oven to 200°C (180°C Fan)/Gas Mark 6 and line a baking tray with parchment.

2. In a bowl, combine the sausage meat, mincemeat, chopped sage, and a good crack of black pepper. Mix until just combined.

3. Unroll the puff pastry sheet and cut it in half lengthways. Divide the sausage mixture into two long cylinders, placing one along the length of each pastry strip.

4. Brush the edges of the pastry with the beaten egg, then fold the pastry over the filling, sealing the edge firmly. Flip them over so the seam is on the bottom.

5. Brush the tops with more egg wash, sprinkle with your chosen seeds, and cut each long roll into 6-8 smaller rolls.6. Bake for 25-30 minutes until the pastry is golden brown and the filling is cooked through. 

Mincemeat Glazed Gammon

Transform your Christmas gammon into a stunning, sticky centrepiece with minimal effort. The mincemeat creates a glaze deeply flavoured with Christmas in every slice.

Ingredients:

2kg unsmoked gammon joint

1 onion, quartered

2 bay leaves

6 whole cloves

150g mincemeat

Method:

1. Place the gammon in a large pot, cover with cold water, and add the onion, bay leaves, and cloves. Bring to a boil, then reduce to a simmer and cook for 20 minutes per 500g (approx. 1 hour 20 mins in total). Preheat the oven to 200°C (180°C Fan)/Gas Mark 6.

2. Remove the gammon from the water and place in a roasting tin. Let it cool slightly, then remove the skin, leaving behind a thin, layer of fat.

3. Score the fat in a diamond pattern, taking care not to cut into the meat. Spread the mincemeat evenly over the entire scored surface.

4. Bake for 20-25 minutes, or until the glaze is bubbling and caramelised. Rest for 15 minutes before carving.

Other Mincemeat Ideas

Now you’re starting to think of mincemeat as a chutney, why not go nuts?

• Include it in a toasted cheese sandwich.

• Pop a pot on your cheeseboard with crackers.

• Mix it into ice-cream or custard for a festive boost.

• Stuff it into cored apples and roast.