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Mince Pie

A mince pie, also known as minced pie, is a small British sweet pie traditionally served during the Christmas season.

Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Mince Pie Recipe full of rich, sticky, sweet fruits and meat wrapped in pastry.

Ingredients:

350g all purpose flour

3 1/2 pounds small pippin apples (about 7), peeled, cored, chopped

1/2 cup golden raisins

1/2 cup dried currants

1/2 cup chopped pitted prunes

1/4 cup unsulfured (light) molasses

1/4 cup orange juice

1/4 cup guava juice

225g melted butter

280g mincemeat

1/2 cup dark brown sugar

1 tablespoon (14 grams) granulated white sugar

1 tablespoon grated orange peel

1 teaspoon grated lemon peel

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 beaten egg

Pinch of salt

Cold water as needed

Method:

Combine pippin apples, prunes, raisins, currants, brown sugar, molasses, orange juice, guava juice, butter, orange peel, lemon peel, cinnamon powder, cloves powder, nutmeg powder and salt in heavy large saucepan.

Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours.

Cool the filling completely. Heat little butter in a pan, add mince meat in it. Fry for 5 minute until its color will change.

Let it cool for some time. Mix the fast filling and cooked mince meat.

Now In a food processor, place the flour, salt, egg, sugar and process until combined. Add the butter and process until the mixture resembles coarse meal.

Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  If necessary, add more water.

Now cover the dough with plastic wrap, and refrigerate for 30 minutes to one hour before using.

Preheat the oven to 200C/gas 6/fan 180C. Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to 1/8″/3mm thick.

Cut circles to line the cups of your tin don’t worry if the pastry doesn’t come to the top.

Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids on the tarts or to be decorative, cut stars or other fancy shapes.

Fill the pastry lined tins 2/3 full with mincemeat. Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape. Press the cut star on top of pie.

Bake in the preheated oven for 20 minutes or until golden brown. Remove from the oven and sprinkle with the icing sugar. Serve pie with raisin ice cream if desired.

Tips: I have used orange juice and guava juice for avoid alcohol. You can add dark rum and brandy in place of orange juice and guava juice.

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