meatless mince meat pie
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| yield: 16 servings |
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| 2 lb. | puff pastry |
| 1 lb. | cooked sweet potato; skins -removed, and cooled |
| 1 lb. | macintosh apples; peeled, -cored |
| 1/2 cup | dark brown sugar |
| 1/4 cup | molasses |
| 1/2 cup | apple cider |
| 1 tsp | cinnamon |
| 1/2 tsp | mace |
| 1/2 tsp | ground ginger |
| 1/4 tsp | ground cloves |
| 1/4 tsp | nutmeg |
| 1/2 cup | frangelico or amaretto |
| 1/2 cup | dried currants |
| 1/2 cup | raisins |
| 1/2 cup | citron |
| 1/2 cup | walnuts |
| 3 | navel oranges; cut -paper-thinrounds |
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| preheat oven to 425 degrees. cut puff pastry into 4-inch squares and fit |
| into fluted individual tartlet pans or brioche tartlet tins. cover with |
| parchment and fill with pie weights, or beans. bake 12 to 14 minutes or |
| until golden brown. remove from oven. lift out parchment and weights and |
| cool tartlets on a rack. |
| place the sweet potato pulp in a food processor. add the apples and pulse |
| until coarse. add the sugar, molasses, cider, cinnamon, mace, ginger, |
| cloves, nutmeg and frangelico or amaretto and pulse to combine. fold |
| in the currants, raisins, citron and walnuts. pour equal amounts of the |
| filling into baked tartlet shells and refrigerate. |
| in a non-stick cookie sheet, lay out orange slices and sprinkle with |
| sugar. |
| dry in 425 degree oven for about 7 minutes or until caramelized. |
| garnish tartlets with whipped cream and orange slices. |
| this recipe yields 16 tartlets. |
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| recipe source: |
| michael's place with michael lomonaco |
| >from the tv food network - |
| source: http://recipes.chef2chef.net/recipe-archive/24/134107.shtml |
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| (ID: 75406) Mirror: rec.food.recipes: Thu, Dec 2, 2004 |