Under The Mistletoe With Mince Pie's

Holiday Mince Pies

While the British gobble up mounds of mincemeat pies during the Christmas season, it has gotten a bad rep in the typical American household.  Granted that the name alone, mincemeat, does not sound sexy or alluring, but I would invite you to not judge a pastry by the crust and give it a try.  These little fruity gems have all the Christmas flavors in one bite.  Oh and feel free to add or omit anything as you like.  These pies are certainly a matter of your own special tastes.

Mincemeat

4 Tbsp butter or suet

1 Grannysmith apple (grated)

2 Macintosh apples (grated)

1 cup of dried apples, chopped

¾ cup raisins

¾ cup sultana’s (golden raisins)

¾ cup dried currants

¾ cup chopped dried cherries

¼ tsp lemon zest

¼ tsp orange zest

½ cup dark brown sugar

1 tsp molasses

Grating of nutmeg

Pinch of clove

Pinch of salt

½ cup rum or brandy

½ cup Cognac or Armagnac

Place all ingredients in a pot.  On medium heat, cook for 30 minutes or until it's syrupy.  Take off the heat and add the rum and cognac.  Allow the mincemeat to cool.  Place in a plastic container and refrigerate for a couple days so that the flavors develop.

***Two pastry choices.  Savory or sweet.  Both are great, but I lean more toward the sweet.  Feel free to try both to see which one tickles your fancy.

Savory - Pate Brisee (Short Crust Pastry):

• 2 1/2 cups pastry flour
• 1 teaspoon salt
• 2 tablespoon granulated white sugar
• 1 cup unsalted butter, chilled, and cut into 1 inch pieces
• 1/4 to 1/2 cup cold orange to tangerine juice

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup of juice in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Divide the pastry in half, flatten each half into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour. 

 Sweet – Pate Sucre:

• 3 1/3 cups all-purpose flour
•  1/4 cup granulated sugar
•  1 teaspoon kosher salt
•  16 tablespoons cold unsalted butter, cubed
•  2 large egg yolks
•  4 to 8 tablespoons orange or tangerine juice (can also use heavy cream)

 Use the same method as the savory pastry recipe above.

 Assembling

Pre-heat oven to 375.  Roll out pastry.

I love (as you can see in the pic) to make single one bite pies.  I think they are cute and give me just enough to satisfy my craving.  I form the pastry around each small tin, add about enough filling to taste then top off with a star shaped pastry.  Give the top of each little gem an egg wash swipe then dust with sparkling sugar.  Do this like 30 more times then it's oven time!

Pop in the pre-heated oven for about 18 minutes or until nice and brown. 

Enjoy these lovely holiday treats and lets start falling in love with mince one mouthful at a time.

 

xoxo