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.
MINCEMEAT PIE FILLING
A friend gave me this recipe for mincemeat many years ago. It is so good that even those who do not care for mincemeat pie likes it. If preferred, use molasses instead of sorghum. Also, apricot juice can be substituted for the pineapple juice. This makes enough filling for 2 (9 inch) pies.
Provided by Dmarcks
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time P1D
Yield 16
Number Of Ingredients 13
Steps:
- Combine the cooked beef, apples, raisins, sweet pickle vinegar, pineapple, orange, salt, cloves, cinnamon, nutmeg, sugar, sorghum and 1 cup beef broth. Store in the refrigerator or freeze until ready to use.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 43.7 g, Cholesterol 15.8 mg, Fat 4.1 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 136.3 mg, Sugar 31.5 g
THE GREAT KIWI MINCE PIE FILLING
Make and share this The Great Kiwi Mince Pie Filling recipe from Food.com.
Provided by Kitchen__Princess
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown mince in a heavy saucepan in a little oil.
- Add vegetables, herbs, stock and simmer for 1 hour.
- Mi together the soup mix and cornflower with 1 cup of water and add to the mince, simmer for 20 minutes.
- Season to taste and then cool.
Nutrition Facts : Calories 295.1, Fat 20.4, SaturatedFat 7.8, Cholesterol 71, Sodium 581.9, Carbohydrate 7.5, Fiber 1.7, Sugar 3.4, Protein 19.5
DEEP-FILLED MINCE PIES
These deep, decadent mince pies with a layer of almond frangipane cook brilliantly from frozen
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 45m
Yield Makes 20-24 muffin-sized pies
Number Of Ingredients 11
Steps:
- Make the pastry by rubbing the butter and flour together with your fingertips until the mix resembles fine crumbs or whizz in a food processor. Stir in the sugar and a good pinch of salt, then add the egg yolks and water or milk and work into the mix with a knife until the dough starts to clump together. Press the dough together with your hands to form a ball, split in two and knead each half briefly until smooth. Shape into a flat disc. Wrap in cling film then chill while you make the topping.
- Heat oven to 200C/fan 180C/gas 6. Beat the almonds, sugar, egg whites and almond extract together to a rough paste.
- Roll out one of the discs of pastry on a lightly floured surface and cut 12 x 9cm circles (or 10 x 10cm circles, depending on the depth of your muffin tin) with a round cutter. Push into the wells of a 12-hole muffin tin. Re-roll the leftover pastry and cut out enough 7cm circles to cover the tops.
- Spoon a heaped tbsp mincemeat into each case, followed by 1 tbsp almond mix. Brush the edges of the cases with egg and press the tops on, then brush with egg. If you're making ahead, 'open' freeze at this point, in the tin, uncovered. Once frozen, cover with cling film and use within a month. Bake for 20-25 mins until golden from fresh or for 25-30 mins from frozen. Leave to cool almost completely in the tin before lifting out. Serve dusted with a little icing sugar if you like. Repeat with remaining mix to make a second batch.
Nutrition Facts : Calories 546 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.39 milligram of sodium
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