Mini Mincemeat Crumble Pies Food

MINI MINCE PIES

Steps:

• In a medium bowl mix the flour and salt.
• Cut butter into the flour mixture with a fork or pastry blender until the flour has the consistency of sand and the butter is evenly distributed.
• Add 6-7 Tbsp of water slowly and mix with fork until the dough clumps together around the fork. It should clean the edges of the bowl and nearly come together on its own. All it should need is a gentle press together to come into a clean ball.
• Roll out the crust on a lightly floured surface to roughly 1/8 inch thick.
• 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 Tbsp of mincemeat into each crust shell.
• Roll out the leftover crust and use a cookie cutter to cut out a star or other shape for the top crust.
• Bake the mini mince pies for 30-35 minutes, until golden.
• Remove the pies from the oven and let them cool for 10 minutes in the pan before removing them to cool completely on a wire rack.
• Store the mini mince pies in an air-tight container for up to 2 weeks on the counter.

MINI MINCEMEAT PIES

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.

MINCEMEAT CRUMBLE TARTS

Steps:

• Preheat oven to 400'.
• Using a fork; Combine Butter, Flour and Sugar. Blend until the mixture looks like small peas (flour will be totally incorportated).
• While the tart shells are still frozen, spoon about 1 tbsp of Mincemeat into each one. Using the back of a spoon, smooth over the Mincemeat to create a flat surface.
• Spinkle the top of each tart with approximately 1 tbsp of the Crumble. Do NOT press down.
• Bake at 400' for 15 minutes or until edges of the pastry shell are lightly browned.

MINI MINCEMEAT PIES

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.

EASY MINCE PIES WITH CRUNCHY CRUMBLE TOPS

Steps:

• Put the dried fruit and jam in a small pan, heat until melted together, then stir in the brandy and cool. Heat oven to 200C/180C fan/gas 6.
• For the pastry, set aside 2 tbsp flour and put the rest plus the butter in a food processor. Whizz until there are no lumps of butter. Pulse in the egg yolk, followed by a tbsp of water at a time, until the dough comes together - you'll probably need 2 tbsp. (If you don't have a food processor, rub butter into the flour with your fingers, then stir in the yolk and water with a round-bladed knife.) Use the reserved flour to roll out the pastry to just over the thickness of a £1 coin. Stamp circles with an 8cm cutter and press into holes of a bun tin - you should get 15 from re-rolling the trimmings.
• Divide the fruit amongst the pies, then bake for 5 mins while you rub together all the crumble ingredients with your fingers. Top each pie with crumble, then return to the oven for 15 mins until pastry and crumble are golden. Eat warm or cold dusted with icing sugar.

ORANGE AND ALMOND CRUMBLE CHRISTMAS MINCE PIES

Steps:

• 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 180C/375F/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 cup cake or 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 or until the topping is golden.
• 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 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 and served with whipped cream or brandy butter.

CRUMBLED TOP MINCE PIES

Steps:

• To make the pastry tip the flour into a large bowl and rub in the chilled butter using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the sugar and the satsuma zest.
• Spoon out 4 tbsp of the pastry mixture and set aside. Add approximately 4 tbsp of the juice from the satsumas to the main pastry mix to make a fairly soft dough, kneading gently until smooth. Wrap in cling film and chill for 30 mins.
• Lightly flour a surface and roll out the pastry to a £1 coin thickness. Using a 9cm fluted cutter, stamp out 12 circles of pastry. Gently press these into individual tartlet tins, the pastry should just protrude above the tins to allow for shrinkage when cooked. Spoon the mincemeat into the pastry cases being careful not to overfill.
• Sprinkle the pastry crumble mix over the mincemeat to cover lightly, top with the flaked almonds and drizzle over the stem ginger syrup. At this stage you can cover them with cling film and freeze the whole tray ready for baking.
• When you're ready to bake the mince pies, heat the over to 200C/fan 180C/gas 6. Remove the cling film from the tray and bake the mince pies straight from the freezer for 25 mins until golden and cooked through. Cool on a wire rack and serve dusted with icing sugar. Bake unfrozen pies for 18-20 mins.