Mini Mincemeat Pies
- 1 3/4 cups all purpose flour
- 10 tablespoons powdered sugar
- 3 1/4 teaspoons grated orange peel
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 2 tablespoons (or more) orange juice
- 3/4 cup purchased mincemeat from jar
- 3 tablespoons minced crystallized ginger
- 1/4 teaspoon ground cinnamon
- 1 egg, beaten to blend (for glaze)
- 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 375F.
- 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.
flour, powdered sugar, salt, butter, egg yolk, orange juice, purchased mincemeat, ginger, ground cinnamon, egg
Taken from www.epicurious.com/recipes/food/views/mini-mincemeat-pies-5798 (may not work)