Mincemeat and hobbit-sized mince pies
Binging with Babish · ♥ 223.6K likes · 7.8M views · 14 min video
Read about fruit pies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 700 g dried fruit
Combine about 700 grams of dried fruit with one small baking apple, peeled, cored and finely chopped.
- 1 whole baking apple
- 1 stick butter
- 200 g muscovado sugar
- 1 whole lemon
Stew them in a large saute pan with a melted stick of butter, 200 grams of muscovado sugar and the zest and juice of one lemon.
- ½ tsp ground cinnamon
- 0.125–¼ tsp ground clove
- ½ tsp ground ginger
- ½ tsp freshly grated nutmeg
Add the cinnamon, clove, ginger and grated nutmeg.
- 200 g nuts
Add 200 grams of nuts and simmer about 10 minutes until the fruit has softened and the liquid thickened.
- 350 g all purpose flour
- 25 g sugar
- kosher salt
- 225 g cold butter
Dough: pulse the flour, sugar and a pinch of salt in a food processor, dot the surface with 225 grams of cold cubed butter and pulse until it resembles coarse breadcrumbs.
- 80 ml ice cold water
Tip into a large bowl, add about 80 millilitres of ice cold water and toss with fingers and a wooden spoon until it starts to clump.
Knead gently on an unfloured surface to a cohesive ball, pat into a disc, wrap in plastic and refrigerate at least 30 minutes, ideally about two hours.
Pound the disc out with a rolling pin, then roll it to about six millimetres thick.
Assembling and baking hobbit-sized mince pies
Cut rounds with a fluted pastry cutter and press them into the cavities of a muffin tin; cut flower shapes for the tops.
Put about a tablespoon of mincemeat in each pastry cup, pat flat, top with a pastry flower, brush with egg yolk and sprinkle with turbinado sugar.
- egg yolk
- turbinado sugar
Bake in a preheated 400F oven about 15 minutes, then pop the pies out of the cavities and cool completely on a wire rack.