Traditional Irish Mince Pies

Por Bigger Bolder Baking

Ingredientes

Modo de preparo

1. Make the mincemeat the day before: mix the apple, raisins, currants, sultanas, candied peel, mixed spice, cinnamon, lemon zest and juice, orange zest and juice, muscovado sugar, whiskey and softened butter in a large bowl. Cover and let it soak overnight, or at least 12 hours, at room temperature.
2. Next day, simmer the soaked mincemeat uncovered in a medium saucepan over medium-low heat for 10 to 15 minutes, until the liquid has reduced slightly and the mixture has thickened. Let it cool completely.
3. Make a double batch of the homemade pie crust and chill it for at least 1 hour.
4. Preheat the oven to 400°F (200°C). Butter a 12-cup cupcake pan.
5. On a floured surface, roll the pastry to about ¼ inch (6 mm) thick. Cut out 24 circles with a 3½ inch (9 cm) round cutter, re-rolling scraps as needed.
6. Press 12 circles into the cupcake wells and keep the other 12 for the tops. Fill each pastry shell about three-quarters full with mincemeat.
7. Brush the pastry edges with egg wash, place the tops over the filling, seal the edges with a fork, then brush the tops with more egg wash.
8. Bake for 15 to 20 minutes, until the pastry is golden brown and the filling is bubbling.
9. Dust with powdered sugar. To store, keep leftovers in an airtight container at room temperature for up to 2 days. To reheat, warm in a 300°F (150°C) oven for about 10 minutes.

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