Miniature Mincemeat Pies

Name: Miniature Mincemeat Pies
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 18 miniature pies
Ingredients: 1 3/4 cups all-purpose flour; 10 tablespoons confectioners' sugar; 3 1/4 teaspoons orange zest; 1/4 teaspoon salt; 1/2 cup chilled unsalted butter, cut into 1/2-inch pieces; 1 large egg yolk; 2 tablespoons orange juice (add to taste); 3/4 cup prepared mincemeat; 3 tablespoons minced crystallized ginger; 1/4 teaspoon ground cinnamon; 1 egg, beaten

Submitted by JenPo

"Didn't want to lose this so close to Christmas. I loved making this, and the pastry was almost foolproof (lucky for me). It is from Bon Apetit. Passive work time includes refrigeration."

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photo by JenPo

Ready In:: 1hr 20mins
Ingredients:: 11
Yields:: 18 miniature pies

ingredients

1 ³⁄₄ cups all-purpose flour
10 tablespoons confectioners' sugar
3 ¹⁄₄ teaspoons orange zest
¹⁄₄ teaspoon salt
¹⁄₂ cup chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
2 tablespoons orange juice (add to taste)
³⁄₄ cup prepared mincemeat
3 tablespoons minced crystallized ginger
¹⁄₄ teaspoon ground cinnamon
1 egg, beaten

directions

Mix flour, 6 tablespoons of the confectioner's sugar, 2 1/2 teaspoons orange peel and salt in processor. Add the butter and pulse until soft and crumbly.
Whisk egg yolk and 2 tablespoons orange juice in small bowl. Add to processor; blend until moist clumps form, adding more juice by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Chill in refrigerator 30 minutes.
Butter eighteen mini muffin cups. Mix mincemeat, ginger, cinnamon, remaining 4 tablespoons confectioners' sugar and peel in small bowl. Roll out dough on floured surface to 17-inch round.
Using 2 1/2-in cookie cutter, cut out 18 dough rounds. Press 1 round into each muffin cup, smoothing it against the bottom and up the sides. Reroll the dough and cut out 18 more dough rounds with a 2-inch-diameter cookie cutter. Heap 1 teaspoon mincemeat mixture in each muffin cup.
Brush beaten egg on edges of the smaller dough rounds. Press one round glaze side down on each muffin cup, sealling around edges.
Cut small X in center of each pie. (Can be made 4 hours ahead. Cover pies and remaining glaze separately and chill.)
Preheat oven to 375°F Brush pie tops with remaining egg. Bake until crusts are golden, about 20 minutes. Cut around pies with a paring knife to loosen; turn out onto rack. Serve warm or at room temperature.

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RECIPE SUBMITTED BY

JenPo

United States

I live in Chattanooga with my daughter. I work at a used bookstore, and I love to read pretty much everything, especially cookbooks. Some of my favorite cookbooks are those of Nigel Slater, Barbara Kafka, Thomas Keller, and Nigella Lawson, plus the Moosewood series. I think perhaps my biggest pet peeve is food snobbery, and indeed snobbery in general. I love trying new things so much that I rarely make the same dish twice. Oh, a big thank you to all who have reviewed my stuff recently. I am currently without premium membership and unable to tell you so on an individual basis.

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