English Mincemeat Pies

December 1, 2009 9:41:37 AM PST
Chef Mark Payne of the Ritz-Carlton Chicago shares one of his family favorites --Mincemeat Pie, a popular British dessert typically served around the holidays. Pastry
  • 7oz of all purpose flour
  • 2 oz of ground almonds
  • 5 oz of unsalted butter, cut into small cubes
  • Grated zest of 1 orange
  • 2 oz of white sugar
  • 1 egg yolk
  • 2-3 teaspoons of iced water

    Method

  • Put flour, almonds, orange zest and sugar in a bowl
  • Add cold butter cubes
  • Using your fingertips gentle mix butter and flour together with your hands, until butter and flour are mixed through
  • Add iced water and mix through until you have a dough
  • Wrap in cling film and rest in the fridge for 30 minutes
  • Reserve

    Mincemeat filling

    Makes enough for about 5lbs

  • 1lb of apples, cored and chopped into small dice, don't peel
  • 8 oz of shredded beef suet (optional)
  • 12 oz golden raisins
  • 8 oz sultanas
  • 8 oz currants
  • 8 oz whole mixed candied peel, finely chopped
  • 12 oz dark brown sugar
  • Grated zest and juice of two oranges
  • Grated zest and juice of two lemons
  • 2 oz sliced almonds
  • 4 teaspoons of ground mixed spice
  • ½ teaspoon of cinnamon
  • ¼ teaspoon of ground nutmeg
  • 6 tablespoons of brandy

    Method

  • Put all ingredients, except the brandy in a large mixing bowl, mix thoroughly
  • Place a clean cloth over the top and put in a cool place for 12 hours to let the flavors develop
  • Pre heat oven to 225 F, cover bowl with foil and bake in oven for three hours
  • Remove from oven allow to cool, if you have used the beef suet the mincemeat will have a lot of fat on top, this is normal
  • Allow to cool, stirring from time to time
  • When mincemeat is cold, add brandy and stir again
  • Mincemeat can be stored in sterilized jars in a cool dark place for up to a year Building Pies

    Makes 9 Pies

  • Pre heat oven to 350F
  • Roll out dough thinly and with a 3 inch plain cutter, stamp out 18 rounds
  • Using a 2 ½ inch individual tart moulds, line with butter and flour
  • Line each pie with the dough
  • Place a teaspoon of cold mincemeat inside each pie
  • Brush edge of pie with some egg white
  • Place remaining 9 rounds of pastry on top and squeeze edges gently to make a seal
  • Make a ¼ inch slit with knife on top of pie
  • Brush pies with egg white and sprinkle over a little white sugar
  • Bake in oven until golden brown approximately 16 to 18 minutes
  • Remove from oven allow to cool
  • Remove pies from tart liner
  • Serve, enjoy


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