MINCEMEAT HAND PIES

Mincemeat Hand Pies image

Provided by Martha Stewart

Yield Makes about 24

Number Of Ingredients 20

1 medium baking apple (1/2 pound; such as Rome or Cortland), peeled and cut into 1/2-inch pieces
2 ounces dried California apricots, cut into 1/4-inch dice
2 ounces dried red plums, cut into 1/4-inch dice
2 ounces golden raisins
5 ounces Medjool dates, pitted and cut into 1/4-inch pieces
1 ounce candied lemon peel, cut into 1/4-inch dice
1 ounce candied orange peel, cut into 1/4-inch dice
1/2 teaspoon finely chopped lemon zest, plus 2 tablespoons fresh lemon juice
3/4 teaspoon finely chopped orange zest, plus 2 tablespoons fresh orange juice
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground cardamom
3 tablespoons Cognac
All-purpose flour, for work surface
Lucinda Scala Quinn's Pate Brisee made with lard (kept as one whole disk)
1 large egg, lightly beaten
Fine sanding sugar, for sprinkling
Brandy Butter

Steps:

Make the mincemeat: Stir fruits, candied peels, zests and juices, sugar, salt, spices, and 2 tablespoons water in a medium stockpot. Bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low. Cover, and cook, stirring occasionally, 10 minutes. Stir in Cognac; cook 2 minutes. Remove from heat; let mixture stand until cool. Mincemeat can be refrigerated in an airtight container up to 3 days.
Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to slightly less than 1/8 inch thick. Cut into twenty-four 4-inch squares, gathering together scraps and rerolling if needed. Place 1 tablespoon mincemeat in 1 corner of each square. Brush edges with beaten egg. Fold each in half to form a triangle. Press edges to seal. Transfer to a baking sheet lined with parchment paper. Pierce tops with tines of a fork. Refrigerate 15 minutes.
Brush tops with beaten egg; sprinkle with sanding sugar. Bake until crust is golden brown and filling is bubbling, about 25 minutes. Transfer pies and parchment to a wire rack; let cool 15 minutes before serving. Serve warm or at room temperature, with brandy butter.