Day 14: Mincemeat Pies

Now I know what you're thinking... Mincemeat? Are they crazy? That sounds disgusting! But mincemeat does not consist of actual meat. It's a pie filled with a mixture of dried fruits and nuts. Although the name makes it sound unappetizing, it's actually delicious. It originated in Europe during the 15th and 16th century. Back then, they actually made the pies with either beef or beef fat. It got its name for the ground or minced meat that used to be in the mixture. But don't worry, we don't put meat in ours. Traditionally, it is made into one normal sized pie, like an apple or pumpkin pie. We make them into individualized pies that almost resemble that of an apple turnover. My mom has loved mincemeat since one of her high school friend's parents served her the pie. She started making them 15 years ago and has been making them ever since. The mini ones are a nice twist on the traditional mincemeat. We also add a glaze to the pies because glazes just make everything better, right?!

Here's the recipe.

Adapted from Gourmet Magazine:

Dried Fruit Mincemeat-

1 1/2 cups mixed dried fruit such as pears, apricots, apples, prunes, peaches, and figs (about 3/4 pounds in total)
1/2 cup pitted dates
1/2 teaspoon cinnamon
1/2 teaspoon ground all spice
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/3 cup sugar
1/2 cup dried cranberries (about 3 ounces)
2 cups plus 2 tablespoons water
1 tablespoon cornstarch
2 tablespoons brandy
3/4 cup pecans (about 3 ounces)

In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and sugar. In a heavy saucepan combine dried fruit mixture, cranberries, and 2 cups water and cook at a bare simmer, stirring occasionally, 10 minutes, or until the fruit is tender. In a small bowl, stir together cornstarch and 2 tablespoons water until combined well. Stir cornstarch mixture into dried fruit mixture and simmer, stirring frequently, 2 minutes. Stir in brandy and cool mincemeat.

The dough we use for the pie is Melissa D'Arabian's dough from her Petite Orange and Raspberry Pochettes. 

Here's how you make it:

2 sticks unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups all purpose flour

Beat the butter and cream cheese in a bowl with a mixer until light and creamy. Slowly add the flour, mixing just until a dough forms (do not over mix). Divide the dough into two balls, then flatten each into a disk. Wrap plastic wrap and refrigerate until firm, at least an hour.

Preheat oven to 375 degrees. Roll out disk of dough on a floured surface with a floured rolling pin to 1/8 inch thick. Cut out rounds using a 3 inch cutter. Top each with about 1/2 teaspoon of mincemeat filling. Brush the edges of the dough with water, then fold the dough over to make a half moon and press to seal. Crimp the edges with a fork to better the seal and to give it a nicer look. Place on an ungreased baking sheet. Bake for 20-22 minutes or until the cookies are golden brown.

And here's what they look like! Then we glazed them with a confectioners sugar, milk, and vanilla glaze, kind of like a royal icing.

After Glaze! Don't they look super pretty :)

I hope this makes people who once feared mincemeat, not as scared anymore because of the unappealing name. They actually are really yummy! Enjoy the rest of your weekend and come back tomorrow for an extra special treat! xoxo