Saturday, January 21, 2012

Mini Mince(meat) Pies

Jan 12 2012 005

Ever since returning from the semester of college that I spent in Oxford, England, I’ve missed mincemeat pies. Yes, I’ve missed them for nine years. Up until now, I’ve just accepted that. But no more! I felt it was time to test my cooking skills and make my own.

After perusing the interwebs for recipes, I cobbled together a list of things I wanted in the mincemeat. Meat was not one of those things. Though it seems that traditionally they did contain meat – hence the name, mincemeat – the ones that I tried way back in my Oxford days did not. At least, not as far as I know.

Once I assembled my ingredients, I played with the quantities until I came up with this combination. (DISCLAIMER: I in no way claim that this recipe is “authentic” or anything. It was pieced together from the internet, which we all know is extremely accurate and never lies.)

  • 1 1/2 cups raisins
  • 4 apples, peeled and diced very small
  • 1 1/2 cups dried cranberries
  • 1 scant cup of dried figs, chopped*
  • 1 cup green holiday cherries, chopped*
  • 3/4 cup candied citrus peel (recipe here)
  • 1/3 cup orange juice
  • 1/2 cup apple juice
  • juice of 1 lemon
  • 1/4 cup brandy
  • 3/4 cup sugar
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves

(*Next time I think I would leave out the cherries, they weren’t needed. Maybe the figs, too. I only included them because I couldn’t find currants. We’ll see.)

I put everything in a pot and simmered on the stove until the apple softened and the house smelled wonderful.

 

Jan 12 2012 004

Then I made up a batch of Pam’s Pie Crust and cut it into little shapes with a cookie cutter. I pressed a small circle of dough into a mini muffin pan, making it fit by removing a small wedge from the circle first. I filled each little pie, then put the tops on and baked at 410 degrees F according to these directions. I had a little leftover dough so I made a couple in a regular muffin tin, too.

Yum! They were very tasty. The pie crust recipe made enough for one full mini muffin tin (24 pies) and a few extra in the regular muffin tin. But I had a lot of leftover filling, so I put it in the freezer to use another time. Which is good, because I’ll definitely want to make them again soon!

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