MINIATURE MINCEMEAT PIES
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.
Provided by JenPo
Categories Pie
Time 1h20m
Yield 18 miniature pies
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 152.1, Fat 5.8, SaturatedFat 3.4, Cholesterol 37, Sodium 41.9, Carbohydrate 23.2, Fiber 0.5, Sugar 11, Protein 1.9
MINI MINCE PIES
Mince Pies are a Christmas staple in the UK. These sweet and boozy mini fruit pies are the perfect recipe to add to your Holiday cookie platter! Yield: 24 mini pies
Provided by Sarah | Curious Cuisiniere
Categories Dessert
Time 1h30m
Number Of Ingredients 5
Steps:
- In a medium bowl mix the flour and salt.
- Cut butter into the flour mixture with a fork or pastry blender until the flour has the consistency of sand and the butter is evenly distributed.
- Add 6-7 Tbsp of water slowly and mix with fork until the dough clumps together around the fork. It should clean the edges of the bowl and nearly come together on its own. All it should need is a gentle press together to come into a clean ball.
- Roll out the crust on a lightly floured surface to roughly 1/8 inch thick.
- Preheat your oven to 350F.
- Cut the rolled crust into small circles that fit nicely into your mini muffin tin. (We used roughly 2 ¼ - 2 ½ inch circles.) Re-roll the crust dough as necessary to fill 24 mini muffin tins.
- Spoon roughly 1 Tbsp of mincemeat into each crust shell.
- Roll out the leftover crust and use a cookie cutter to cut out a star or other shape for the top crust.
- Bake the mini mince pies for 30-35 minutes, until golden.
- Remove the pies from the oven and let them cool for 10 minutes in the pan before removing them to cool completely on a wire rack.
- Store the mini mince pies in an air-tight container for up to 2 weeks on the counter.
MINI ORANGE MINCE PIES
My brother taught me this recipe, and I love it so I decided to share this wonderful recipe with you.
Provided by conn1e l
Categories World Cuisine Recipes European UK and Ireland English
Time 40m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Sift together the flour, 1/4 cup confectioners' sugar, and cinnamon. Use a pastry cutter or two forks to mix in the butter until mixture resembles fine bread crumbs. Stir in the orange zest. Sprinkle with ice water, and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3 inch) diameter circles, and 18 (2 inch) circles, rerolling dough as needed.
- Line muffin cups or tart tins using the 3 inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2 inch pastry circles, pinching circles together to seal the edges. Brush the top of each pie with egg.
- Bake pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with 1/4 cup confectioners' sugar just before serving.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 18.4 g, Cholesterol 28.4 mg, Fat 7.5 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 78.5 mg, Sugar 8 g
MINIATURE MEAT PIES
I make these handheld pies in advance, keep them in the freezer, then bake them the day of the party. They are always a hit at tailgate and potlucks. -Gayle Lewis, Yucaipa, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili sauce and soup mix; set aside. , In a large bowl, combine the flour, sesame seeds if desired, and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. , Divide dough in half; roll out to 1/8-in. thickness. Cut with a lightly floured 2-1/2-in. round cutter. Place half of the circles 2 in. apart on ungreased baking sheets; top each with a rounded tablespoonful of beef mixture. Top with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. , Bake at 425° until golden brown, 12-16 minutes. Serve immediately., Freeze option: Freeze cooled pies in an airtight container for up to 3 months. Bake, from frozen, on an ungreased baking sheet at 425° until heated through, 14-16 minutes.
Nutrition Facts : Calories 508 calories, Fat 30g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 983mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 1g fiber), Protein 17g protein.
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