FALL PIES RECIPES

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MINCE PIES RECIPE | EPICURIOUS



Mince Pies Recipe | Epicurious image

Learn to make British mince pies, which are basically rich tarts filled with dried fruits and spices soaked in alcohol, a Christmas specialty.

Provided by Regula Ysewijn

Number Of Ingredients 25

1¼ cup (175g) currants
1¼ cup (175g) large dark raisins
6 oz (175g) stewing apple, in small pieces
? cup (50 g) candied orange peel
2 oz (50 g) prunes, pitted and chopped
½ cup (115g) butter, frozen and grated
½ cup (115g) soft brown sugar
½ tsp. ground cinnamon
½ tsp. ground mace
½ tsp. ground cloves
¼ tsp. ground nutmeg
¼ tsp. ground ginger
Pinch of sea salt
½ lemon or Seville orange, zest, and juice
1 cup brandy or rum (or half sherry, half rum) or as needed
1½ cups (180g) all-purpose flour
2 Tbsp. (20g) confectioners’ sugar
Pinch of sea salt
7 Tbsp. (100g) chilled butter, diced
1 Tbsp. cold water
1 egg yolk
Butter, for greasing
Flour, for dusting
1 egg yolk
1 Tbsp. milk

Steps:

  • Put all the ingredients for the mincemeat in a bowl and add brandy or rum to cover the fruit. Stir well, then let it rest overnight. The next day, stir again and then divide among sterilized preserving jars.
  • To make the pastry, mix the flour, sugar, and salt in a large bowl. Rub the butter into the mixture until it is the consistency of fine breadcrumbs. Add the water and egg yolk and knead until the mixture comes together into a smooth dough. Alternatively, use a food processor to make the pastry. Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator.
  • Preheat your oven to 350° F. Grease the tart molds with butter and cover the base of each with a small circle of parchment paper. Dust with flour.
  • Briefly knead the pastry until smooth, then pat it into a rectangle and roll it out to a thickness of ? inch. Use a round cutter with a diameter of 2¾ – 3¼ inches to cut out pastry circles. Gently push the pastry  rounds into the tart molds. Prick the base or each tart shell three times with a fork.
  • Knead the remaining dough back together and roll it out to cut out the lids—you can choose whichever shape you like, but stars are the most traditional.
  • Divide the 8 ounces of filling among the tarts and press down gently. Place the lids on top and brush with the egg wash.
  • Bake in the middle of the oven for 20-25 minutes until golden brown. Serve warm or cold.

MINCE PIES RECIPE | EPICURIOUS



Mince Pies Recipe | Epicurious image

Learn to make British mince pies, which are basically rich tarts filled with dried fruits and spices soaked in alcohol, a Christmas specialty.

Provided by Regula Ysewijn

Number Of Ingredients 25

1¼ cup (175g) currants
1¼ cup (175g) large dark raisins
6 oz (175g) stewing apple, in small pieces
? cup (50 g) candied orange peel
2 oz (50 g) prunes, pitted and chopped
½ cup (115g) butter, frozen and grated
½ cup (115g) soft brown sugar
½ tsp. ground cinnamon
½ tsp. ground mace
½ tsp. ground cloves
¼ tsp. ground nutmeg
¼ tsp. ground ginger
Pinch of sea salt
½ lemon or Seville orange, zest, and juice
1 cup brandy or rum (or half sherry, half rum) or as needed
1½ cups (180g) all-purpose flour
2 Tbsp. (20g) confectioners’ sugar
Pinch of sea salt
7 Tbsp. (100g) chilled butter, diced
1 Tbsp. cold water
1 egg yolk
Butter, for greasing
Flour, for dusting
1 egg yolk
1 Tbsp. milk

Steps:

  • Put all the ingredients for the mincemeat in a bowl and add brandy or rum to cover the fruit. Stir well, then let it rest overnight. The next day, stir again and then divide among sterilized preserving jars.
  • To make the pastry, mix the flour, sugar, and salt in a large bowl. Rub the butter into the mixture until it is the consistency of fine breadcrumbs. Add the water and egg yolk and knead until the mixture comes together into a smooth dough. Alternatively, use a food processor to make the pastry. Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator.
  • Preheat your oven to 350° F. Grease the tart molds with butter and cover the base of each with a small circle of parchment paper. Dust with flour.
  • Briefly knead the pastry until smooth, then pat it into a rectangle and roll it out to a thickness of ? inch. Use a round cutter with a diameter of 2¾ – 3¼ inches to cut out pastry circles. Gently push the pastry  rounds into the tart molds. Prick the base or each tart shell three times with a fork.
  • Knead the remaining dough back together and roll it out to cut out the lids—you can choose whichever shape you like, but stars are the most traditional.
  • Divide the 8 ounces of filling among the tarts and press down gently. Place the lids on top and brush with the egg wash.
  • Bake in the middle of the oven for 20-25 minutes until golden brown. Serve warm or cold.

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