MINCE PIES
Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 mini pies
Number Of Ingredients 19
Steps:
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly., Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling., Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 280 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 302mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY MINCE PIE
Tart cranberries and apple balance the sweetness of mincemeat in this recipe. The pie make a regular appearance on my holiday table. -Sharon Forney, Hinckley, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine sugar and cornstarch; stir in water. Bring to a boil over medium heat, stirring constantly. Add cranberries; cook over medium heat until berries pop, about 15 minutes. Combine apples and mincemeat; spread over the bottom of pastry shell. Top with cranberry mixture., For topping, combine the flour, brown sugar, cinnamon and cloves in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 371 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 148mg sodium, Carbohydrate 69g carbohydrate (46g sugars, Fiber 3g fiber), Protein 2g protein.
CRANBERRY MINCEMEAT PIE
This simple recipe was clipped from a local newspaper about 6 years ago. The tartness of the cranberries nicely balances the spicy sweetness of the mincemeat.
Provided by Sydney Mike
Categories Pie
Time 35m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Place rack in lower half of oven & preheat the oven to 425 degrees F.
- In a large bowl, stir together the mincemeat & cranberries, then set aside.
- Line a 9-inch pie plate with one pastry crust, then add the filling.
- Cover with a top crust, then seal & flute the edges before cutting several vent slits near the center.
- Whisk the egg yolk & water together, then brush the surface of the pie with the egg wash.
- Bake for 30 minutes, then cool to room temperature on a wire rack.
- Cover & refrigerate.
PEAR-CRANBERRY MINCEMEAT LATTICE PIE
Categories Berry Fruit Nut Dessert Bake Christmas Thanksgiving Cranberry Pear Walnut Fall Winter Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Make mincemeat:
- Stir together all ingredients except pastry dough and chill in an airtight container, stirring at least once a day for at least 3 days.
- Make pie:
- Put oven rack in middle position. Put a large baking sheet on rack and preheat oven to 425°F.
- Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out smaller piece of dough for top crust.
- Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Stir mincemeat, then spoon into shell in an even layer. Weave a lattice pattern over pie with pastry strips.
- Trim edges of strips flush with edge of bottom crust. Fold bottom crust up over edges of lattice and decoratively crimp.
- Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil if it begins to brown too quickly. Continue to bake until crust is golden brown and filling begins to bubble around edge, about 1 hour more. Transfer pie to a rack and cool to warm or room temperature, about 2 hours. Serve pie warm or at room temperature.
FRUITY MINCEMEAT WITH ALMONDS
Give your mince pies an edge this year with a nutty filling - ready in just 20 minutes
Provided by Sarah Cook
Categories Snack, Treat
Time 20m
Yield Makes just over 3 x 450g/1lb jars
Number Of Ingredients 15
Steps:
- Put the grated apple and any juices, sugar, and orange and lemon zests and juices into a large saucepan. Bring gently to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside until cool.
- Once cool, stir in the almonds and suet. Divide between sterilised jars or plastic containers for the freezer. Will keep unopened in the fridge for up to 3 months, or freeze for up to 6 months.
Nutrition Facts : Calories 80 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
ALMOND-TOPPED MINCE PIES
These festive favourites are encased in a rich, sweet shortcrust pastry and finished off with a frangipane topping that livens up every bite
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Yield Makes 24
Number Of Ingredients 15
Steps:
- Put the flour in a large bowl with 1/4 tsp salt. Add the butter and rub it in with your fingertips until the mix looks like fine crumbs.
- Stir in the sugar, then slowly pour in the egg, stirring with a cutlery knife as you go to avoid any overly wet or dry patches. Scrunch to a dough with your hands, then knead briefly until smooth. Alternatively, pulse together the butter, flour and salt in a processor, then add the sugar and egg. Shape into 2 discs, wrap in cling film and chill for 30 mins (if you have time).
- Heat oven to 190C/170C fan/gas 5. Mix the prunes and Armagnac into the mincemeat and set aside. Roll out the pastry on a lightly floured work surface until 3mm thick, cut into circles with a 7.5cm or 8cm round plain cutter and gently press into 2 x 12-hole shallow, non-stick bun tins.
- For the topping, beat together the butter and sugar with a wooden spoon, then add the flour, ground almonds, eggs, almond extract and a pinch of salt, and beat until smooth.
- Spoon the mincemeat into the tin (about 1 dessertspoon into each). Spoon over the topping, then smooth it to the edges of the pastry with a palette knife. Scatter over the flaked almonds. Can now be frozen for up to 1 month.
- Bake for 25 mins from room temperature (or 30 mins from frozen) until the pies are golden, risen and the pastry feels firm at the sides. Leave to cool in the tin for 10 mins before transferring to a cooling rack. Dust with icing sugar to serve. Can be stored in an airtight tin for up to 3 days once cold.
Nutrition Facts : Calories 284 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
ORANGE, CRANBERRY & ALMOND MINCE PIES
Stirring zingy cranberries into bought mincemeat and making your own simple almond pastry really brings these mince pies to life
Provided by Good Food team
Categories Afternoon tea, Treat
Time 35m
Yield Makes 24
Number Of Ingredients 11
Steps:
- Whizz the butter, flour and ground almonds in a food processor until the butter has disappeared. Pulse in the sugar and half the orange zest. Add the milk and keep whizzing until a rough dough comes together. Tip onto the work surface, press together and shape into a smooth disc, kneading once or twice if you need to. Chill for 15 mins. Can be made up to 3 days ahead and chilled, or frozen for up to 1 month.
- Scatter a little flour onto the work surface. Roll out the dough to about the thickness of a £1 coin. Using an 8cm cutter, stamp out 24 circles and use to line the holes of 2 x 12-hole bun tins.
- Heat oven to 200C/180C fan/gas 6. Mix cranberries and mincemeat, then spoon into cases. Scatter each pie with flaked almonds. Can be frozen for up to 1 month. Bake the pies for 18-20 mins until the pastry and almonds are golden. When ready to serve, dust with the tiniest bit of icing sugar. Stir 2 tsp icing sugar and remaining zest into the crème fraîche, then dollop onto each pie to serve.
Nutrition Facts : Calories 249 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.15 milligram of sodium
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