Mini Mincemeat Pies Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY PEASY MINI MINCE PIES



Easy Peasy Mini Mince Pies image

Nothing beats homemade mince pies! These star topped mini mince pies are super easy to make and utterly delicious. Ideal for making with kids (but grownups love them too!) They also freeze beautifully, meaning you can have homemade mince pies whenever you want.

Provided by Eb Gargano

Categories     Dessert     Pudding     Snacks

Time 35m

Number Of Ingredients 6

350 g plain flour (plus extra for dusting)
175 g cold butter (cut into 1cm / ½inch cubes (plus extra for greasing))
A little cold water ((roughly 6-8 tablespoons))
250 g mincemeat ((I use Marks and Spencer Classic Mincemeat))
A little milk
3 tablespoons icing sugar

Steps:

  • Grease the holes of 2 cupcake trays (24 holes in total), using a little butter on some baking paper. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
  • Place the flour in the bowl (you can sieve it if you like, but I never bother) and add the cubes of cold butter. Rub the butter and flour between your fingers (as if you are trying to rub the flour into the butter) until it resembles breadcrumbs. (See Note 1.)
  • Stir in a tablespoon of cold water and stir into the butter/flour mixture thoroughly. Add another tablespoon of cold water and stir in thoroughly. Repeat this process until the mixture just starts to come together. I usually find this happens after about 6-8 tablespoons but it does vary. Don't add too much water!
  • As soon as your pastry starts coming together, stop adding water and use your hands to squish the pastry together into a ball.
  • Sprinkle your work surface with a little flour and pop your ball of pastry on top. Roll your pastry out as thin as it will go. (It might be easier, depending on the size if your work surface, to split the pastry into 2 balls and do them 1 at a time.)
  • Using a circle shaped cutter, cut out 24 circles and place them into the greased holes of you cupcake trays.
  • Put 1 teaspoonful of mincemeat in the centre of each circle.
  • Squish together the pastry, roll it into a ball and roll out thinly again. This time cut out 24 stars, using your star shaped cutter, Place each star on top of the mincemeat, roughly in the centre (this is a bit hit and miss with children!) and press down slightly so the star sticks.
  • Using a pastry brush, brush over a little milk. (Not strictly necessary, but it makes the mince pies go a more golden colour.)
  • Put the mince pies in your preheated oven for 15-20 minutes, until the mincemeat is bubbling and the pastry is golden on top.
  • Take your mince pies out of the cupcake tin and place them on a wire rack to cool - I find it easiest to lever the mince pies out with a dessert spoon - take care not to burn yourself as they will be super-hot!
  • While the mince pies are still warm, put a couple of tablespoons of icing sugar into a sieve and dust the icing sugar over the mince pies. (You can use an icing sugar dredger if you prefer.)
  • The mince pies can be eaten warm or cold, on their own or with cream or custard.
  • When the mince pies are completely cool they can be stored in a cake tin, or other air tight container... that is if there are any left!

Nutrition Facts : Calories 141 kcal, Carbohydrate 20 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 110 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

MIXED MINI PIES



Mixed Mini Pies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h45m

Yield 12 mini pies

Number Of Ingredients 34

Nonstick baking spray, for the muffin pan
2 store-bought, rolled-up refrigerated pie crusts
1/2 cup uncooked rice
2 tablespoons all-purpose flour
2 tablespoons quick-cooking oats
2 tablespoons packed brown sugar
2 tablespoons salted butter, melted
3 ounces cream cheese, softened
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Pinch kosher salt
4 tablespoons cherry pie filling
4 tablespoons blueberry pie filling
3 tablespoons grape jam (not jelly)
Zest of 1/2 lemon
2 teaspoons crushed peanuts
2 large strawberries, diced small
1 teaspoon granulated sugar
Splash vanilla extract
1 tablespoon store-bought caramel sauce
1 tablespoon toasted sliced almonds
1 ounce white chocolate
1/2 teaspoon coconut oil
Canned whipped cream, for topping
1 tablespoon creamy peanut butter
1/2 teaspoon coconut oil
4 tablespoons lemon curd
6 fresh raspberries
Powdered sugar, for dusting
2 fresh mint leaves
4 tablespoons chocolate-hazelnut spread
2 tablespoons graham cracker crumbs
1 tablespoon salted butter, melted
1 large marshmallow

Steps:

  • For the pie crusts: Preheat the oven to 425 degrees F. Coat a 12-cup muffin pan with baking spray.
  • Unroll the pie crusts on a clean surface. Cut 6 circles from each crust (12 total) with a 3 1/2-inch plain-edged round cutter. Press a circle of dough into each of the 12 cups of the muffin pan, lightly pressing the dough up the sides (they will not reach the tops of the cups). These will be your pie crusts.
  • Poke the bottom of 4 of the pie crusts with a fork and place cupcake liners into the poked crust cups only. Fill each liner with 2 tablespoons uncooked rice. Refrigerate the pan while you prepare the fillings.
  • For the crumble topping: Mix together the flour, oats and brown sugar in a small bowl. Stir in the melted butter until well combined. Set aside until ready to use.
  • For the fillings: Begin filling the dough cups. (The 4 cups with the cupcake liners filled with uncooked rice will remain that way during the bake and will be filled after the bake.) Mix together the cream cheese, powdered sugar, vanilla and salt in a small bowl until well combined. Divide the cream cheese mixture between 2 of the empty dough cups. Divide the cherry pie filling between 2 of the remaining empty dough cups. Divide the blueberry pie filling between 2 of the remaining empty dough cups. Divide the grape jam between the remaining 2 empty dough cups.
  • Mix half of the crumble topping with the lemon zest in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the blueberry pie filling to make blueberry lemon crumble pies. Mix the remaining crumble topping with the crushed peanuts in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the grape jam.
  • Bake the pies: Transfer the pan to the oven and bake until the crumbs on the 4 crumb-topped pies are golden, about 15 minutes. Allow to cool completely.
  • Finish the pies: Remove the cupcake liners filled with rice from the 4 baked and unfilled crusts.
  • For the strawberry cream pies: Toss the diced strawberries with the granulated sugar and a splash of vanilla in a small bowl. Divide the mixture between the 2 pies filled with the cream cheese mixture. Drizzle the pies with the caramel sauce.
  • For the cherry pies: Divide the toasted almonds over the 2 pies filled with the cherry filling. Microwave the white chocolate and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies. Top the center of each pie with a bit of whipped cream.
  • For the PB and J pies: Microwave the peanut butter and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies filled with the grape jam and peanut-crumble topping.
  • For the lemon raspberry pies: Divide the lemon curd between 2 of the empty baked pie crusts. Top each pie with 3 raspberries. Dust each pie with a bit of powdered sugar and finish with a mint leaf.
  • For the s'mores pies: Divide the hazelnut spread between the last 2 empty baked pie crusts. Mix the graham cracker crumbs and melted butter together in a small bowl. Sprinkle half of the mixture over each pie. Cut the marshmallow in half crosswise. Top each pie with one half of the marshmallow. Using a kitchen blowtorch (brulee torch), toast each piece of marshmallow to the desired level of toasted-ness.
  • Transfer the pies to a cake stand or platter and enjoy!

MINI MEAT PIES



Mini Meat Pies image

A fun, all-Aussie appetizer from The Essential Finger Food Cookbook; little meat pies - traditional or uncovered - made from ready rolled shortcrust pastry baked in patty tins.

Provided by NotQuiteVegetarian

Categories     Meat

Time 45m

Yield 24 mini pies

Number Of Ingredients 12

6 sheets shortcrust pastry, pre-rolled
2 small tomatoes, sliced
1/2 teaspoon dried oregano leaves
1 tablespoon oil
1 onion, chopped
2 garlic cloves, crushed
500 g beef mince
2 tablespoons plain flour
375 ml beef stock
80 ml tomato sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon mixed herbs

Steps:

  • Preheat oven to 200°C.
  • Cut pastry into 48 circles if making traditional pies, or 24 if making uncovered pies using a 7 cm round cutter.
  • Press 24 circles into two lightly greased 12-hole patty tins.
  • To make filling, heat oil in heavy-based pan, add onion and garlic and cook over medium heat for 2 minutes or until onion is soft.
  • Add mince and stir over high heat for 5 minutes or until well browned and all liquid has evaporated; using a fork to break up any lumps of mince.
  • Add flour, stir until combined then cook over medium heat for 1 minutes.
  • Add stock, sauces and herbs and stir over the heat until boiling.
  • Reduce heat to low and simmer for 5 minutes or until mixture thickens.
  • Stir occasionally then allow to cool.
  • Divide filling among pastry circles.
  • Top each with two half slices of tomato and sprinkle with oregano.
  • Bake for 25 minutes or until pastry is golden brown and crisp.
  • For traditional pies, place the remaining pastry rounds over the tomato and oregano topping and seal the edges with beaten egg before baking.
  • Serve hot.

Nutrition Facts : Calories 293.9, Fat 19.7, SaturatedFat 5.4, Cholesterol 14.8, Sodium 319.7, Carbohydrate 22.2, Fiber 1.9, Sugar 0.7, Protein 6.8

MINI MINCEMEAT PIES



Mini Mincemeat Pies image

In this holiday throwback, the spiced apple and raisin filling of a mincemeat pie is timeless. Formed into miniature pies using a muffin pan, these are perfect for little hands to help shape.

Time 2h5m

Yield Makes 1 dozen

Number Of Ingredients 17

2 tablespoons plus 2 1/2 cups all-purpose flour, divided
1/2 cup (about 15) pitted prunes
1/2 cup firmly packed light brown sugar
1/2 cup raisins
2 tablespoons brandy
2 tablespoons coconut oil
1 teaspoon finely grated orange zest and 1 tablespoon orange juice from 1 orange, divided
1/2 teaspoon finely grated lemon zest and 1 tablespoon lemon juice from 1 lemon, divided
1/2 teaspoon fine sea salt, divided
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cloves
2 small Granny Smith apples (about 10 ounces total), peeled, cored and quartered
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes
1/2 cup ice-cold water
2 tablespoons turbinado sugar
1/2 teaspoon ground allspice
1 egg

Steps:

  • Combine 2 tablespoons of the flour, prunes, brown sugar, raisins, brandy, oil, orange juice, 1/2 of the orange zest, lemon juice, lemon zest, 1/4 teaspoon of the salt, nutmeg, allspice, cloves and apples in a food processor and pulse until finely chopped.
  • Transfer to a bowl. Wash and dry the food processor.
  • Combine remaining 2 1/2 cups flour, orange zest and 1/4 teaspoon salt in the processor and pulse until combined.
  • Add butter and pulse until mixture has pea-sized chunks of butter throughout.
  • Drizzle in ice-cold water and pulse until a dough forms.
  • Turn dough out onto a work surface and knead gently.
  • Form a thick log, about 12-inches long.
  • Cut log in half crosswise and set aside half of the dough. Slice remaining dough into 12 rounds.
  • Place 1 dough round in each cup of a 12-cup muffin pan, using your fingers to press dough evenly over the bottom and up the sides.
  • Divide mincemeat among the muffin cups, pressing it down gently.
  • Slice remaining dough into 12 rounds and arrange 1 over filling in each muffin cup.
  • Gently run a table knife around inside edge of each cup, pressing dough toward center of pie to seal crust. Cover and refrigerate for 1 hour.
  • Preheat the oven to 350°F. In a small bowl, whisk together egg and 1 tablespoon water.
  • Brush top of each pie with egg wash and sprinkle with turbinado sugar.
  • Use a paring knife to make a small "X" in the middle of each pie.
  • Bake until golden brown, about 45 minutes.
  • Let cool until warm, and then gently run a table knife around edge of each pie and turn out onto a serving plate.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 330 calories, Fat 15 grams, SaturatedFat 9 grams, Cholesterol 45 milligrams, Sodium 110 milligrams, Carbohydrate 45 grams, Protein 4 grams

MINI MINCE PIES



Mini Mince Pies image

These Mini Mince Pies feature our homemade mincemeat recipe that is chock full of apples, raisins, dried fruit, spices, and a splash of alcohol. A delicious version of this classic holiday pie!

Provided by Two Sisters Crafting

Categories     Pies

Time 1h20m

Number Of Ingredients 4

Homemade Mincemeat (or 1 Jar of Canned Mincemeat)
Homemade Pie Crust or 1 package of Pre-Made Pie Crust
1 large Egg (separated)
2 1/2 inch Round Cookie Cutter

Steps:

  • Make a batch of our Homemade Mincemeat and allow it to cool.
  • Once the Mincemeat is cool, make your Pie Crust. You can find our recipe here.
  • Roll out the pie crust. (You'll want it on the thin side.)
  • Cut out circles that will fit into your muffin/cupcake tin. We used a 2 1/2 inch biscuit cutter.
  • Press the pie crust circles into the muffin/cupcake tin.
  • Brush a whisked egg white onto the inside of the mini pies. This will help keep the mincemeat from soaking into the pie crust.
  • Fill the crust with the Homemade Mincemeat.
  • Cut out stars from the Pie Crust and cover the mincemeat with the pie crust decoration.
  • Brush a whisked egg yolk over the stars.
  • Bake in an oven pre-heated to 400 degrees for 15-20 minutes or until the pie crust is golden brown.
  • Allow to cool before serving.

Nutrition Facts : Calories 31 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 27 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

MINIATURE MINCEMEAT PIES



Miniature Mincemeat Pies image

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

1 3/4 cups all-purpose flour
10 tablespoons confectioners' sugar
3 1/4 teaspoons orange zest
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
2 tablespoons orange juice (add to taste)
3/4 cup prepared mincemeat
3 tablespoons minced crystallized ginger
1/4 teaspoon ground cinnamon
1 egg, beaten

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

MINCE PIES



Mince Pies image

Provided by Food Network

Yield 24 mini or 16 medium-size mince pies

Number Of Ingredients 24

1 quantity sweet shortcrust pastry, recipe follows
9 ounces/250 g mincemeat (just over half a jar), or make your own, recipe follows
1 egg, beaten
Icing sugar (confectioners'), for dusting
7 ounces/200 g plain flour, sifted
Pinch salt
3 1/2 ounces/100 g chilled butter, cubed
1/2 to 1 medium egg, beaten
2 large cooking apples, peeled, cored and cut into large chunks
Finely grated zest and juice of 2 oranges and 2 lemons
9 ounces/ 250 g shredded suet, or butter,chilled and grated
10 ounces/275 g raisins
10 ounces/275 g sultanas (golden raisins)
10 ounces/275 g dried currants
4 1/2 ounces/125 g Candied Peel, chopped, recipe follows
1 pound, 7 ounces/650 g soft dark brown sugar
2 ounces/50 g nibbed (chopped) almonds, orchopped pecans
2 teaspoons mixed spice
2 1/2 fluid ounces/75 ml Irish whiskey or brandy
5 oranges
5 lemons
5 grapefruit (or 15 of just one fruit)
1 teaspoon salt
2 pounds, 12 ounces/1.25 kg caster sugar

Steps:

  • Mince pies freeze very well, taking some of the headache out of all that Christmas preparation. If I make lots of these before Christmas, I freeze them raw and then cook them on the day. Cooked mince pies can be stored in a biscuit tin or airtight box and warmed through gently before serving. They are perfect with a glass of spicy mulled wine or a cup of coffee for a festive snack.
  • Preheat the oven to 400 degrees F/200 degrees C/Gas mark 6. Brush the tin with melted butter.
  • On a floured work surface, roll out the pastry to 1/8-inch/3 mm thick and, using the 2 1/2-inches/6 cm cutter, cut out 24 circles for the bases. Then use the smaller plain/fluted cutter or star cutter to cut-out 24 circles/stars for the lids. Re-roll the trimmings, if necessary.
  • Line the holes of the cake tin with the larger pastry rounds. Fill each base with a teaspoon mincemeat and top with one of the smaller rounds or stars. Brush the tops of the mince pies with the beaten egg.
  • Bake in the oven for 10 to 13 minutes until pale golden. Cool for 5 minutes before removing from the tin and transfer to a wire rack to cool. Dust with icing sugar (confectioners') to serve.
  • This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the refrigerator for a couple of days.
  • Shortcrust Pastry:
  • Put the flour, salt and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. With your hands, flatten out the ball of dough until it is about 3/4-inch/2 cm thick, then wrap in cling film or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes. Variations: Sweet Shortcrust Pastry: In place of the pinch of salt, use 1 tablespoon icing sugar (confectioners'). Soured cream shortcrust pastry: Replace the egg with 2 tablespoons sour cream or creme fraiche, adding just enough to bring it together.
  • This delicious mincemeat will keep happily in a cool dark place for at least a year. If you are making your own suet (the fat that surrounds the beef kidney), make sure that every trace of blood has been removed before you whiz it in the food processor, otherwise it will cause the mincemeat to go off.
  • Mincemeat:
  • Put the apple chunks in a small saucepan with 1 teaspoon water, cover and cook over low heat for about 8 to 10 minutes until the apples are cooked down to a pulp. Allow to cool.
  • Mix the apples with the orange zest, orange juice, lemon zest, lemon juice, suet, raisins, sultanas, currants, candied peel, dark brown sugar, almonds, mixed spice, and whiskey in a large bowl and put into sterilized jars.* Leave to mature, if possible for at least 2 weeks before using.
  • Cut the fruit in 1/2 and squeeze out the juice. (Reserve the juice for another use, perhaps home-made lemonade.) Put the peel into a large bowl, add the salt and cover with cold water. Leave to soak for 24 hours.
  • Next day, throw away the soaking water; put the peel in a large saucepan and cover with fresh cold water. Bring to the boil, cover and simmer very gently for about 3 hours or until the peel is soft.
  • Remove the peel from the pan and discard the water. Scrape out any remaining flesh and membrane from inside the cut fruit, using a teaspoon, leaving the white pith and rind intact.
  • In a clean large saucepan, dissolve the sugar in 1 3/4 pints/1 litre of water, then bring to the boil, stirring to dissolve the sugar. Add the peel and simmer gently for 30 to 60 minutes until it looks translucent (shiny and 'candied') and the syrup forms a thread when the last drop falls off a metal spoon. Remove from the heat and allow to stand for 20 to 30 minutes to slightly cool.
  • Put the candied peel into sterilized glass jars* and pour the syrup over. Cover and store in a cold place or in the refrigerator. It should keep, stored like this, for at least 3 months.

MINI MINCEMEAT PIES



Mini Mincemeat Pies image

Categories     Food Processor     Ginger     Dessert     Bake     Christmas     Orange     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 18

Number Of Ingredients 11

1 3/4 cups all purpose flour
10 tablespoons powdered sugar
3 1/4 teaspoons grated orange peel
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
2 tablespoons (or more) orange juice
3/4 cup purchased mincemeat from jar
3 tablespoons minced crystallized ginger
1/4 teaspoon ground cinnamon
1 egg, beaten to blend (for glaze)

Steps:

  • Mix flour, 6 tablespoons powdered sugar, 2 1/2 teaspoons orange peel and salt in processor. Add butter; process until mixture resembles coarse meal. 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 30 minutes.
  • Butter eighteen 1 3/4-inch-diameter mini muffin cups. Mix mincemeat, crystallized ginger, cinnamon, remaining 4 tablespoons powdered sugar and 3/4 teaspoon peel in small bowl. Roll out dough on floured surface to 17-inch round. Using 2 1/2-inch-diameter cookie cutter, cut out 18 dough rounds. Press 1 round into bottom and up sides of each muffin cup. Using 1 3/4- to 2-inch-diameter cookie cutter, cut out 18 more dough rounds (reroll dough if necessary). Fill crust in each muffin cup with 1 heaping teaspoon filling. Brush edges of smaller dough rounds with some of egg glaze. Place 1 round atop filling in each muffin cup, glazed side down, pressing dough edges to seal. 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 pies with remaining egg glaze. Bake until crusts are golden, about 20 minutes. Using small knife, cut around pies to loosen; turn out onto rack. Serve warm or at room temperature.

MINCE PIES



Mince Pies image

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

4 cups all-purpose flour
2 teaspoons salt
1-1/3 cups shortening
1/2 cup plus 2 tablespoons ice water
FILLING:
1/4 pound ground beef
3 medium apples, peeled and chopped
1 medium apricot, peeled and chopped
3/4 cup packed light brown sugar
1/2 cup golden raisins
1/2 cup unsweetened apple juice
1 tablespoon cider vinegar
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 cup rum
1 large egg, beaten
1 to 2 tablespoons coarse sugar

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.

MINI ORANGE MINCE PIES



Mini Orange Mince Pies image

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

1 ¾ cups all-purpose flour
¼ cup confectioners' sugar
2 teaspoons ground cinnamon
⅔ cup butter, softened
2 tablespoons grated orange zest
¼ cup ice water
¾ cup prepared mincemeat pie filling
1 egg, beaten
¼ cup confectioners' sugar for dusting

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

MINCEMEAT HAND PIES



Mincemeat Hand Pies image

Inspired by traditional mincemeat pies, we filled turnovers with dried fruit seasoned with cinnamon, ginger, and cardamom. Lard in the crust, in lieu of the usual suet, makes it sublimely flaky. Per English custom, brandy butter is served alongside.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

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.

MINI MINCEMEAT CRUMBLE PIES



Mini mincemeat crumble pies image

Red grapes add moistness to these mince pies with a quirky crumble topping

Provided by Good Food team

Categories     Snack, Treat

Time 2h

Yield Makes 24 pies

Number Of Ingredients 16

140g ready-washed luxury mixed fruit (cut any cherries into quarters)
50g seedless red grapes , chopped small
25g chopped almonds
finely grated zest of 1 lemon
1 tbsp lemon juice
2 tbsp orange juice
1 tsp ground mixed spice
3 tbsp brandy
85g butter , chilled and cut into cubes
175g plain flour , plus extra for dusting
1 tbsp light muscovado sugar
finely grated zest of 1 small orange
knob of cold butter
25g plain flour
1 tbsp light muscovado sugar
1 tbsp almonds , finely chopped

Steps:

  • Make the mincemeat by mixing all the ingredients together in a large bowl. Set aside for 30 minutes so the fruit absorbs some of the liquid. Make the pastry in a large bowl or food processor by blending the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and orange zest and then 2 tbsp water. Bring the mixture together with your hands, adding a few more drops of water if it feels a little dry. Preheat the oven to fan 160C/ conventional 180C/gas 4.
  • Roll out half the pastry (keep the other half wrapped in the fridge) on a lightly floured surface. You want the pastry to be very thin, so it is crisp when cooked. Cut out 12 circles of pastry with a plain 6cm cutter (you will need to re-roll the pastry a couple of times) and use to line a 12-hole, non-stick mini muffin tin. It is quite a soft pastry, so any little gaps that form as you are lining the holes can easily be patched up. Chill while you make the topping.
  • In a small bowl, make the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar and almonds. With a teaspoon, fill each pastry case with mincemeat, gently pressing it down to leave room for the topping. Sprinkle the topping over each pie, place the tin on a baking tray and bake for 20 minutes.
  • Leave the pies to cool in the tin before taking them out carefully. They are fragile when hot, so use a small knife to help lift them out. Unless you have two mini muffin tins, repeat the process with the second batch of pastry, filling and topping. Eat the mini mince pies warm or cold, lightly dusted with icing sugar.

Nutrition Facts : Calories 96 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.09 milligram of sodium

MINIATURE MEAT PIES



Miniature Meat Pies image

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

1 pound ground beef
1/2 cup chili sauce
2 tablespoons onion soup mix
DOUGH:
3 cups all-purpose flour
1 to 2 tablespoons sesame seeds, optional
1 teaspoon salt
1 cup shortening
3/4 cup shredded cheddar cheese
3/4 cup evaporated milk
1 tablespoon cider vinegar

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.

More about "mini mincemeat pies food"

MINI FRUIT MINCE PIES | FOOD MATTERS®
mini-fruit-mince-pies-food-matters image
Press pastry layer into mini tart tins or silicone moulds. Bake in the oven for 10 mins. In small saucepan over medium heat, heat sour cherries, maple syrup, zest and juice of orange, cinnamon and nutmeg. Stir to combine. …
From foodmatters.com


PERSONAL MINCEMEAT PIES RECIPE - TABLESPOON.COM
personal-mincemeat-pies-recipe-tablespooncom image
1. To start dough, combine flour, salt, and cinnamon in a large bowl. Add cold butter and cut it into flour using a fork or your fingers until butter is in small balls and evenly distributed in flour. 2. Add yogurt, lemon juice, and water and bring …
From tablespoon.com


MINI MINCE PIES | DESSERT RECIPES | WOMAN & HOME
mini-mince-pies-dessert-recipes-woman-home image
Fill with 1tsp mincemeat, then use festive cutters to make the tops. Chill well. Heat the oven to 200C, 180C fan, gas 6. Glaze the mince pies with beaten egg and bake for 15 minutes until the pastry is golden and the …
From womanandhome.com


MINI MINCEMEAT PIES » ALLFOOD.RECIPES
mini-mincemeat-pies-allfoodrecipes image
Ingredients: Makes 10 4 0z lean minced beef; 1 tbsp soy sauce; 1/2 tbsp cinnamon; 1/2 tbsp + 1 tbsp olive oil; 3 oz carrot, grated; 2 oz onion, finely chopped; 1 0z frozen peas
From allfood.recipes


MINI MINCE PIES - EAT WELL RECIPE - NZ HERALD
mini-mince-pies-eat-well-recipe-nz-herald image
Directions. Heat a saucepan, add olive oil, finely diced onion and NZ beef or lamb mince. Cook over a medium heat for 10 minutes until onion is softened and the mince browned. Add chopped garlic ...
From nzherald.co.nz


MINI MEAT PIES RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Cut pastry into 48 circles if making traditional pies, or 24 if making uncovered pies using a 7 cm round cutter. Press 24 circles into two lightly greased 12-hole patty tins. To make filling, heat oil in heavy-based pan, add onion and garlic and cook over medium heat for …
From stevehacks.com


MINI MINCE PIES - SPLENDA®
Coat each cup of a mini-muffin tin lightly with cooking spray. Press dough rounds into muffin cups and prick the bottom of each crust generously with a fork. Chill muffin tin and baking sheet with star cutouts for 20 minutes. Meanwhile, preheat oven to 400°F.
From splenda.com


MINI MINCE PIES, 12 MINI MINCE PIES, HANDMADE EXCLUSIVELY FOR …
Ingredients. Mincemeat (47%) (Sugar, Apple, Currants (Sunflower Oil), Sultanas (Sunflower Oil), Mixed Peel (Orange Peel, Glucose Fructose Syrup, Sugar, Lemon Peel, Acidity Regulator (Citric Acid)), Vegetable Suet (Palm Oil, Rice Flour, Sunflower Oil), Mixed Spice, Acidity Regulator (Acetic Acid)), Wheat Flour (30%) (with added Calcium Carbonate ...
From cookfood.net


MINI MINCE PIES RECIPE - CURIOUS CUISINIERE
For The Pies. 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 …
From curiouscuisiniere.com


MINI MEAT PIES | RICARDO
Ingredients Pastry. 3 cups (360 g) pastry flour; 1 1/2 tsp baking powder; 1 cup (225 g) cold salted butter, cut into cubes; 1 egg, beaten; 1/4 cup (60 ml) ice water, approximately
From ricardocuisine.com


MICHEL ROUX'S MINI MINCE PIES | DESSERT RECIPES | GOODTO
Preheat the oven to 180ºC/350ºF/Gas Mark 4. Brush the pastry with eggwash and bake the pies for about 10 minutes until pale golden brown. Sprinkle with the caster sugar and return to the oven for 1 minute to glaze. Immediately unmould the pies before they cool in the tin, and place on a wire rack.
From goodto.com


MINI MINCE PIES RECIPE - LAURA IN THE KITCHEN
1) Place all ingredients for the filling in a saucepan and bring to a boil. Reduce the heat to medium and allow to simmer for about 20 minutes or until the apples are tender and the dried fruit are soft. Let it cool completely! For the Pastry: 2) Place the flour, salt and confectioner sugar in a food processor, pulse until they are mixed through.
From laurainthekitchen.com


MINI MINCE PIES - SIMPLE, DELICIOUS FAMILY FOOD - A MUMMY TOO
Don't overfill - you might not need it all. Pop the tray into the oven and bake for 10 minutes until the pastry is golden. Allow to cool for 5 minutes before gently lifting the mini mince pies onto a wire cooling rack. Roll out your piece of marzipan and cut out 6 little stars. Crush the gingernut biscuits.
From amummytoo.co.uk


OUR MINI MINCE PIES RECIPE - FOOD NEWS
Making the mince pies . Preheat oven to 210ºC / 410ºF. Get your mini muffin pan, brushed with some melted butter or sprayed with some oil, ready. Roll out the dough to about 2 mm / 0.2 inches thickness and cut out round shapes. Fit each cup of the mini muffin pan with the round shapes and fill with a teaspoon of mince meat per cup.
From foodnewsnews.com


MINI MINCE PIE PUFFS RECIPE - EATS AMAZING.
Ingredients (makes around 30): 1 320g sheet ready-rolled puff pastry. ⅓ jar good quality ready made mincemeat. 1 egg. Method: Preheat your oven to 190°C (Gas mark 5/375°F). Line 2 baking trays with grease proof or baking paper. Crack the egg into a small bowl and lightly whisk. Unroll the sheet of pastry.
From eatsamazing.co.uk


MINI MINCEMEAT PIES - THE ST. JAMES TEAROOM
Using a 3-inch round cutter, cut out 12 discs and place in a regular muffin tin. Fill each piece of pastry with a heaping tablespoon of filling. Roll out the rest of the pastry to 1/8 inch thickness and cut ¼ inch strips. Cut each strip down to about 2 inches long. For each mini mincemeat pie you will need 6 of these strips.
From stjamestearoom.com


HOMEMADE MINI MEAT PIES | LOVEFOODIES
Mix sieved flour, and salt in a large bowl. Add cubes of butter. 2. Rub in fat using the tips of your fingers until the mixture looks like fine breadcrumbs. Aerate the flour by lifting (with your fingertips) the mixture above the bowl and allowing to fall back through the fingers.
From lovefoodies.com


MINI MINCE PIES - SPRINKLE BAKES
Pate sucree. 2 cups 10oz/284g all-purpose flour. Pinch of salt. 7/8 cup 14 tablespoons/198g unsalted butter, cold and cubed. 1/2 cup 3.5 oz./100g fine granulated sugar. 1/2 teaspoon vanilla extract. 1 egg slightly beaten. Egg wash 1 egg beaten with 1 tbsp. water. Keyword christmas pies, mince meat, mini pies.
From sprinklebakes.com


OUR MINI MINCE PIES RECIPE - WHAT THE REDHEAD SAID
Christmas mince pies are one of my favourite things during the festive season and being able to cook mini mince pies gets rid of so much of that mince pie eating guilt that comes with Christmas. This mince pie recipe is also a great way of using up leftover mincemeat and keep for a few days in an airtight container .
From whattheredheadsaid.com


MINI CHRISTMAS MINCE PIES RECIPE - COAST FM NZ
Cut out circles with a pastry cutter and gently push into the muffin tin. Fill with 1tsp mincemeat, then use festive cutters to make the tops. Chill well. Heat the oven to 200 C. Glaze the mince pies with beaten egg and bake for 15 minutes until the pastry is golden and the mincemeat is bubbling over the sides. Allow to cool slightly in the tin ...
From thecoast.net.nz


MINI MINCE PIES | HEMSLEY + HEMSLEY - HEALTHY FOOD AND LIVING
1. Preheat the oven to Fan 170°C / 340°F / Gas Mark 3. Line a cake tray with mini cupcake cases. 2. In a bowl or food processor, mix together the pastry ingredients until they form a dough. You might need to add a touch more ground almonds to bring it to a pastry dough texture. 3.
From hemsleyandhemsley.com


MINI MINCEMEAT PIES - PLAIN.RECIPES
Mix mincemeat, crystallized ginger, cinnamon, remaining 4 tablespoons powdered sugar and 3/4 teaspoon peel in small bowl. Roll out dough on floured surface to 17-inch round. Using 2 1/2-inch-diameter cookie cutter, cut out 18 dough rounds.
From plain.recipes


MY SO-CALLED "INSTANT" MINI MINCEMEAT PIES - SUZIE THE FOODIE
To make the dough, put 200 grams of flour and 1 tbsp of icing sugar in a food processor. I also added a pinch of salt and pulsed together. Then I added 100 grams of chilled and cubed unsalted butter and pulsed together a little.
From suziethefoodie.com


RED TRUCK BAKERY - BAKERY, PIES AND CAKES, WE SHIP NATIONWIDE
Visit our Warrenton location. Red Truck Bakery’s smaller café and market in Old Town Warrenton is at 22 Waterloo Street, Warrenton, Virginia / 540-347-2224. See our map. We’re open Monday through Saturday from 8 am to 4 pm (closed Sundays …
From redtruckbakery.com


MINI MINCE PIES RECIPE - FOOD NEWS
To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the tangerines and apple. Throw the tangerine and apple pieces into the bowl and blend by hand. Toss with the sugar. Roll …
From foodnewsnews.com


MINCE PIE RECIPE - MINI MERINGUE MINCE PIES - GOOD HOUSEKEEPING
Use rounds to line a 24-hole mini muffin tin; fill cases with half of the mincemeat and chill for 15min. Bake the pies for 20-25min until pastry is sandy to touch and mincemeat is bubbling. Repeat ...
From goodhousekeeping.com


BEST MINCEMEAT PIE - THE DARING GOURMET
Wrap the dough with plastic wrap and chill for at least 30 minutes. Preheat the oven to 400 degrees F. Grease a standard 12-cup muffin tin or mini tart tins . Roll 2/3 of the pie crust out onto a floured surface to 1/8 inch thickness. Cut circles out of the pie crust to fit into the tins.
From daringgourmet.com


MINI MINCE PIES RECIPE - GORDON RAMSAY RESTAURANTS
Stamp out 36 rounds (re-rolling the trimmings if needed) with a 4cm fluted pastry cutter and press into the holes of a mini tart tin (you may need to cook in batches). Add a teaspoon of the mincemeat filling to each case then chill the tray (s) for 20 minutes to allow the pastry to firm up again. Preheat the oven to 180°C/Fan 160°C/Gas 4.
From gordonramsayrestaurants.com


BEST EVER MINI MINCE PIES - INTERNATIONAL DESSERTS BLOG
Preheat oven to 350F/175C. Roll out dough to 1/8 inch [3mm] thick. Use a cookie or biscuit cutter a little larger than your mini muffin tin to cut rounds out of the dough. Press dough into mini muffin tin. Prick the bottom of the dough a couple times with a fork. Fill 3/4 full with mince filling (about 3/4 teaspoon).
From internationaldessertsblog.com


MINI MINCE PIES - CAROLINE'S EASY BAKING LESSONS
A good addition to your food gift basket this Christmas is mini mince pies. I will show you how to easily make them using my standard Sweet Shortcrust Pastry. This time I made them mini versions, using mini cupcake trays, but the same amount of pastry, makes 24 regular sized minced pies, (using either cupcake, fairy cake or mince pie trays) –
From easyonlinebakinglessons.com


ALL FRUIT MINCEMEAT PIES - PHENOMENAL
Combine all ingredients for the filling in a large saucepan. Bring to boil over medium heat, stirring until the brown sugar is dissolved. Let it boil for about 5 minutes to thicken. Remove from the heat and transfer to another container. Place in …
From phenomenalphoods.com


MINI MINCE PIES - CHRISTMAS PARTY FOOD AND BUFFET IDEAS - NETMUMS
Turkey meatballs. 9 / 20. Serve up a mix of hot and cold foods for a perfect Christmas Eve buffet: it is winter, after all. These turkey and squash dumplings can be made in big batches and go well with most dips, like tzatziki or the yummy watercress dip in our pic. Turkey and pumpkin meatballs recipe.
From netmums.com


ENGLISH MARY’S MINI MINCE PIES - TINY NEW YORK KITCHEN
Make mincemeat in advance. Set aside. Once ready to make mince pies, get out tray of miniature tart tins. You will also need a 2 1/4 inch fluted, round biscuit cutter and a 1 3/4 inch star cutter. In large-size shallow bowl add flour. Add shortening and butter and incorporate with your fingers until looks lumpy. Cover bowl with plastic wrap and ...
From tinynewyorkkitchen.com


MINI MEAT PIES - SOBEYS INC.
Directions. Step 1. In a bowl, blend together flour and 1/4 tsp (1 mL) each salt and pepper. Using a box grater, grate in frozen shortening and mix to coat evenly. Sprinkle 1/4 cup (60 mL) ice water overtop, 1 tbsp (15 mL) at a time, and mix with hands until dough just holds together. Press dough into a disc shape, wrap with plastic wrap and ...
From sobeys.com


MINI MINCE PIES WITH HOMEMADE MINCEMEAT - SOURHOUSE …
Roll out the slightly larger half of the dough on a floured surface to 1/8 in (3mm) thick. Using a 2 1/2 inch (6cm) diameter cookie cutter, cut out rounds.
From sourhousebreadandpastries.com


Related Search