meatless mince pie
|
| yield: about 10 to 12 portions |
| |
| not traditional, but a light, fast version of mincemeat. for variety, |
| substitute pears for the apples or use a combination. |
| |
| meatless mincemeat filling |
| |
| 3 | golden delicious apples, about 1-1/2 pounds |
| 3/4 cup | yellow raisins, about 3 ounces |
| 3/4 cup | currants, about 3 ounces |
| 1/2 stick | butter, 2 ounces |
| 1 tsp | grated orange zest |
| 1 tsp | grated lemon zest |
| 1/3 cup | brandy or dark rum |
| 1/2 cup | firmly packed light brown sugar, about 4 ounces |
| 1 cup | walnut pieces, coarsely chopped, about 4 ounces |
| 1/2 tsp | cinnamon |
| 1/4 tsp | allspice |
| 1/2 tsp | ginger |
| |
| |
| flaky pastry dough |
| |
| 2 cup | unbleached all-purpose flour, about 10 ounces |
| 1/4 cup | cake flour, about 1 ounce |
| 1/2 tsp | salt |
| 1/4 tsp | baking powder |
| 2 stick | butter, 8 ounces, cool |
| 5 to 6 Tbsp | ice water |
| |
| |
| egg wash |
| |
| 1 | egg |
| pinch | salt |
| |
| |
| mixing the flaky pastry dough |
| combine the all-purpose flour, cake flour, salt and baking powder; cut |
| up the butter, add and gently toss to coat. rub in the butter until |
| the mixture looks sandy. sprinkle over 3 tablespoons of ice water; |
| toss with a fork. add another tablespoon of water if necessary. press |
| the dough together. wrap and chill. |
| |
| preparing the mincemeat filling |
| peel, halve, core, and grate the apples by hand or in a food |
| processor. combine with the remaining filling ingredients in a large |
| saucepan and cook, covered, over medium heat, until the mixture is |
| very liquid, about 15 minutes. uncover, lower the heat and simmer, |
| stirring frequently, until most of the liquid has evaporated, about 20 |
| minutes. cool. |
| |
| mixing the egg wash |
| whisk the egg and salt in a small bowl until very liquid. |
| |
| assembling |
| lightly flour the work surface and dough, then roll half the dough |
| into a 14-inch disk, a inch thick. fit the dough into a 9-inch pan and |
| trim the edges of the dough even with the rim of the pan. roll the |
| remaining dough to a 10 x 14-inch rectangle. cut into at least ten |
| 1-inch strips and egg wash the strips and the edge of the bottom |
| crust. pour in the filling, smoothing the top. apply the strips of |
| dough, five in each direction, making a diagonal lattice. trim the |
| ends of the strips even with the edge of the bottom crust. with |
| floured fingers, flute the edges of the crust. |
| |
| baking |
| bake at 425° f for 15 minutes on the lowest rack of the oven. lower |
| the temperature to 350 and bake until the juices just start to bubble |
| up and the bottom crust is baked through, about 30 minutes longer. |
| |
| holding |
| store the pie at room temperature up to 1 day. |
| |
| |
| from: |
| nick malgieri's perfect pastry |
| create fantastic desserts by mastering the basic techniques |
| source: http://www.globalgourmet.com/food/special/perfectpastry/mince.html |
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| (ID: 75408) Mirror: rec.food.recipes: Thu, Dec 2, 2004 |