Mincemeat Almond Pie With Bourbon Glaze Food

MINCEMEAT ALMOND PIE

Steps:

• Place rack in lowest position in oven, then preheat oven to 400 degrees F.
• In medium bowl, combine mincemeat & amaretto.
• Pour into pastry shell.
• Top with almonds.
• Bake 25 minutes or until bubbly.
• Serve warm or cooled.

MINCEMEAT ALMOND PIE WITH BOURBON GLAZE

Steps:

• Preheat the oven to 375F. Spread the mincemeat evenly over the bottom of the MI-DEL Graham Cracker Pie Crust and set aside.
• In a stand mixer, cream the butter and granulated sugar until pale and fluffy. Add the eggs and mix thoroughly. Then mix in the almond flour and 1 tbsp of bourbon. Mix until a smooth batter is formed.
• Pour the almond batter over the mincemeat layer in the pie crust and smooth the top with a spatula. Bake for 45-50 minutes.
• While the pie is baking, prep the bourbon glaze. In a medium mixing bowl, add the confectioners' sugar, 3 tbsp of bourbon, and the water. Whisk until a smooth glaze is formed.
• Remove the pie from the oven and let cool slightly. With a sharp knife, score a lattice design into the top of the pie (this will ensure that the bourbon glaze permeates the inside). Cover the top of the pie with the glaze, making sure to fill the scored cake, and enjoy!

MINCE PIES

Steps:

• Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.
• Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)
• Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.
• Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.
• Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm.

FRUITY MINCEMEAT WITH ALMONDS

Steps:

• Put the grated apple and any juices, sugar, and orange and lemon zests and juices into a large saucepan. Bring gently to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside until cool.
• Once cool, stir in the almonds and suet. Divide between sterilised jars or plastic containers for the freezer. Will keep unopened in the fridge for up to 3 months, or freeze for up to 6 months.

MINCEMEAT, CRANBERRY & ALMOND PIE

Steps:

• Cut the pastry in two. Wrap one half and set aside. On a surface lightly dusted with flour, roll out the other half to a square large enough to line a 22cm loose-bottomed fluted tart tin (we used a square tin, but a round one would also work). Press the pastry into the tin, leaving any excess hanging over the edge.
• Scatter the marzipan over the pie base. Add the mincemeat and top with the cranberries.
• Roll out the remaining pastry to a square (or circle) the thickness of a £1 coin. Use a pizza cutter to slice the pastry into 1.5cm-wide strips. Weave the pastry strips over the pie to create a lattice, pressing down at the edges to seal with the pastry base. Trim off any excess pastry. Chill for 20 mins and heat oven to 180C/160C fan/gas 4.
• Bake for 45 mins until golden. Cool for 15 mins in the tin, then transfer to a plate or board and dust with the icing sugar.

ALMOND-TOPPED MINCE PIES

Steps:

• Put the flour in a large bowl with 1/4 tsp salt. Add the butter and rub it in with your fingertips until the mix looks like fine crumbs.
• Stir in the sugar, then slowly pour in the egg, stirring with a cutlery knife as you go to avoid any overly wet or dry patches. Scrunch to a dough with your hands, then knead briefly until smooth. Alternatively, pulse together the butter, flour and salt in a processor, then add the sugar and egg. Shape into 2 discs, wrap in cling film and chill for 30 mins (if you have time).
• Heat oven to 190C/170C fan/gas 5. Mix the prunes and Armagnac into the mincemeat and set aside. Roll out the pastry on a lightly floured work surface until 3mm thick, cut into circles with a 7.5cm or 8cm round plain cutter and gently press into 2 x 12-hole shallow, non-stick bun tins.
• For the topping, beat together the butter and sugar with a wooden spoon, then add the flour, ground almonds, eggs, almond extract and a pinch of salt, and beat until smooth.
• Spoon the mincemeat into the tin (about 1 dessertspoon into each). Spoon over the topping, then smooth it to the edges of the pastry with a palette knife. Scatter over the flaked almonds. Can now be frozen for up to 1 month.
• Bake for 25 mins from room temperature (or 30 mins from frozen) until the pies are golden, risen and the pastry feels firm at the sides. Leave to cool in the tin for 10 mins before transferring to a cooling rack. Dust with icing sugar to serve. Can be stored in an airtight tin for up to 3 days once cold.

EASY ALMOND MINCE PIE PUFFS

Steps:

• Unroll the pastry on a lightly floured surface, and cut in half lengthways. Cut each half into six, so you have 12 squares. Working with one square at a time, fold in half diagonally to create a triangle. Lay the triangle out with the folded edge facing you. Cut a ½cm border along the other two edges, stopping just before the two cuts intersect. Carefully unfold the pastry, then brush the borders with a little beaten egg. Lift the far left corner of the pastry and fold it over to the right, pressing it down gently against the inner right corner to seal. Repeat from the far right corner of the pastry to the inner left corner. Arrange the pastries over two baking trays lined with baking parchment, and spoon 1 tsp mincemeat into the middle of each. Top each with a few flaked almonds. Will keep chilled for up to 24 hrs.
• Heat the oven to 210C/190C fan/gas 6½. Brush the pastry with more egg and bake for 15-20 mins until puffed up and golden. Dust with icing sugar and enjoy warm, or leave to cool completely. Once cooled, will keep in an airtight container at room temperature for two days.