Description: This recipe reimagines classic mince pies, offering a delightful blend of savory ground beef, sweet fruits, and warm spices encased in a buttery, flaky crust. It’s a heartwarming treat perfect for festive gatherings or a cozy evening in.
Why You’ll Love This Recipe:
- A Symphony of Flavors: The combination of savory beef, sweet fruits, and aromatic spices creates a unique and unforgettable flavor profile that will tantalize your taste buds.
- Perfectly Balanced: This recipe achieves a harmonious balance between sweet and savory, richness and brightness, making it a truly satisfying dessert.
- Homemade Goodness: Nothing beats the taste of homemade pastries. You can customize the ingredients and flavors to your liking, creating a truly personalized treat.
- Festive and Heartwarming: Mince pies evoke a sense of nostalgia and warmth, making them the perfect dessert to share with loved ones during the holidays.
- Impressive yet Approachable: While they look elegant and sophisticated, mince pies are surprisingly easy to make, even for novice bakers.
Introduction
Mince pies are more than just a dessert; they’re a culinary tradition steeped in history and symbolism. Originating in medieval England, these pies were initially filled with a mixture of minced meat, dried fruits, spices, and suet. Over time, the meat content has decreased, and the focus has shifted towards the sweet and fruity flavors.
This recipe offers a modern twist on the classic mince pie, incorporating ground beef for a savory depth that complements the sweetness of the fruits and spices. The result is a truly exceptional dessert that captures the essence of tradition while embracing contemporary flavors.
Ingredients:
CRUST
- 4 cups all-purpose flour: Provides the structure for the pie crust.
- 2 teaspoons salt: Enhances the flavor of the crust and balances the sweetness of the filling.
- 1 1/3 cups shortening: Creates a tender and flaky crust by inhibiting gluten development.
- 1/2 cup plus 2 tablespoons ice water: Binds the dry ingredients together and keeps the shortening cold, resulting in a flaky crust.
FILLING:
- 1/4 pound ground beef: Adds a savory element to the filling, providing a depth of flavor that complements the sweetness of the fruits and spices. Look for a lean grind to minimize excess grease.
- 3 medium apples, peeled and chopped: Contribute sweetness, moisture, and a slightly tart flavor. Choose a variety that holds its shape during cooking, such as Granny Smith or Honeycrisp.
- 1 medium apricot, peeled and chopped: Adds a unique sweetness and subtle tang to the filling. You can substitute with other dried fruits like cranberries or cherries if desired.
- 3/4 cup packed light brown sugar: Provides sweetness and a caramel-like flavor that complements the spices.
- 1/2 cup golden raisins: Add sweetness, chewiness, and a classic mince pie flavor. You can substitute with other types of raisins or dried currants.
- 1/2 cup unsweetened apple juice: Adds moisture and enhances the apple flavor of the filling.
- 1 tablespoon cider vinegar: Balances the sweetness of the filling and adds a touch of acidity.
- 1 1/2 teaspoons grated orange zest: Provides a bright and citrusy aroma and flavor.
- 1 1/2 teaspoons ground cinnamon: Adds warmth and a classic spice flavor to the filling.
- 1/2 teaspoon salt: Enhances the flavor of the filling and balances the sweetness.
- 1/2 teaspoon ground cloves: Contributes a warm, pungent, and slightly sweet flavor.
- 1/4 cup rum: Adds a complex flavor and enhances the other ingredients. You can substitute with apple cider or brandy if desired.
- 1 large egg, beaten: Used for egg wash to brush on the pies to give them a golden-brown shiny color.
- 1 to 2 tablespoons coarse sugar: Adds a sparkling finish and a touch of sweetness to the tops of the pies.
Preparation:
Step 1: Prepare the Crust
In a large bowl, whisk together the flour and salt. Cut in the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The goal is to keep the shortening cold and create pockets of fat that will melt during baking, resulting in a flaky crust.
Step 2: Add the Water
Gradually add the ice water, one tablespoon at a time, tossing with a fork until the dough begins to come together. Be careful not to overmix, as this will develop the gluten in the flour and make the crust tough. Once the dough forms a ball, divide it in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight. This allows the gluten to relax and makes the dough easier to roll out.
Step 3: Make the Filling
In a large skillet or Dutch oven, cook the ground beef over medium heat until no longer pink, breaking it up with a spoon as it cooks. Drain off any excess grease to prevent the filling from becoming greasy.
Step 4: Add the Fruits, Spices, and Liquids
Add the chopped apples, chopped apricot, brown sugar, golden raisins, apple juice, cider vinegar, orange zest, cinnamon, and cloves to the skillet. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-17 minutes, or until the apples are tender. Stir occasionally to prevent the filling from sticking to the bottom of the skillet.
Step 5: Finish the Filling
Remove the skillet from the heat and stir in the rum. Allow the filling to cool slightly before assembling the pies.
Step 6: Assemble the Pies
Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one half of the dough to 1/8-inch thickness. Use a floured 2 3/4-inch round biscuit cutter to cut out 20 circles.
Step 7: Fill and Seal the Pies
Place half of the dough circles on a baking sheet lined with parchment paper. Spoon about 1 tablespoon of filling onto each circle. Top with the remaining dough circles and press the edges firmly with a fork to seal. Cut a small slit in the top of each pie to allow steam to escape during baking.
Step 8: Egg Wash and Sugar
Brush the tops of the pies with beaten egg and sprinkle with coarse sugar. The egg wash will give the pies a golden-brown color, and the coarse sugar will add a touch of sparkle and sweetness.
Step 9: Bake the Pies
Bake the pies for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Step 10: Cool and Enjoy
Let the pies cool on a wire rack before serving. They are delicious served warm or at room temperature.
COOKING Rating:
Medium: While there are several steps involved, each step is relatively simple. The most challenging part is making the crust, but with a little practice, anyone can master it.
Serving Suggestions:
- Serve warm with a dollop of whipped cream or vanilla ice cream.
- Dust with powdered sugar for a festive touch.
- Pair with a cup of hot tea or coffee.
- Enjoy as a dessert after a holiday meal.
Tips:
- For a flakier crust, use very cold shortening and ice water.
- Don’t overmix the dough, as this will make the crust tough.
- Let the dough rest in the refrigerator for at least 1 hour before rolling it out.
- If the dough becomes too warm while you’re working with it, return it to the refrigerator for a few minutes to chill.
- Use a variety of apples for a more complex flavor.
- Add other dried fruits, such as cranberries, cherries, or figs, to the filling.
- Experiment with different spices, such as nutmeg, ginger, or allspice.
- Store leftover pies in an airtight container at room temperature for up to 3 days.
Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
1 hour 30 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary depending on specific ingredients and serving sizes.)
Calories: 350-400 per pie
Protein: 5-7 grams per pie
Sodium: 200-250 mg per pie
Conclusion
These mince pies are a true celebration of flavor and tradition. The savory ground beef, sweet fruits, and warm spices create a harmonious blend that will delight your senses. Whether you’re baking them for a festive gathering or a cozy night in, these pies are sure to bring joy and warmth to your heart. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will transport you to a world of sweet and savory delights.
Questions and Answers About This Recipe:
Q1: Can I make the crust ahead of time?
A: Absolutely! Making the crust ahead of time is a great way to save time on the day you plan to bake the pies. The dough can be stored in the refrigerator for up to 2 days or in the freezer for up to 2 months. When ready to use, thaw the frozen dough in the refrigerator overnight.
Q2: Can I use a store-bought crust?
A: While homemade crust is always best, you can certainly use a store-bought crust if you’re short on time. Look for a high-quality, all-butter crust for the best flavor.
Q3: Can I substitute the ground beef with something else?
A: If you prefer not to use ground beef, you can substitute it with chopped walnuts, pecans, or even cooked lentils. These alternatives will add a savory element to the filling, but the flavor profile will be slightly different.
Q4: Can I make these pies vegan?
A: Yes, you can easily adapt this recipe to be vegan. Substitute the shortening in the crust with vegan butter or coconut oil. Replace the ground beef with lentils or walnuts. Use maple syrup or agave nectar instead of brown sugar. And omit the egg wash, or substitute it with a plant-based milk, such as almond or soy milk, brushed on top of the pies before baking.
Q5: How can I prevent the crust from getting soggy?
A: To prevent the crust from getting soggy, make sure to cool the filling slightly before assembling the pies. Also, make sure to bake the pies long enough so the bottom crust is cooked. Baking them on the bottom rack for the last few minutes can help with this, too.
