Miniature Mincemeat Pies
photo by JenPo
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
18 miniature pies
ingredients
- 414.03 ml all-purpose flour
- 147.89 ml confectioners' sugar
- 16.01 ml orange zest
- 1.23 ml salt
- 118.29 ml chilled unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 29.58 ml orange juice (add to taste)
- 177.44 ml prepared mincemeat
- 44.37 ml minced crystallized ginger
- 1.23 ml 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.