Mincemeat Pie

Mince pies originated in the United Kingdom, but their history traces back to the 13th century when returning Crusaders brought Middle Eastern recipes that mixed meat, fruit, and spices. These early versions were larger, oval-shaped, and more savory, often made with actual minced meat like pork, lamb, or beef, along with dried fruits and spices. Over time, especially in the 18th and 19th centuries, the meat was gradually phased out, leading to the modern, sweet, fruit-and-spice-filled version known today. Quite spicy, they are generous and rich in flavours. Nowadays, you can buy wonderful mincemeat which with the addition of a fresh grated apple can make for a wonderful treat for afternoon tea. Here is a recipe for a wonderfully light and flaky crust you can use for any sweet pies.

INGREDIENTS
350 Gr. All purpose flour
100 Gr. Powder Sugar
1/2 Teaspoon Salt
225 Gr. Cold, unsalted butter cubed
1 Egg Yolk
2 – 4 Table spoons cold water.

PREPARATION
I use a food processor with great results. Simply pour the flour, sugar and salt in the container and mix 3-4 times.
Add the well-chilled butter and use short rapid pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses.

Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together.

Sprinkle on more water, a teaspoon (two for the two-crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. Add the liquid sparingly so that the dough is not sticky. Do not over process or the pastry will be tough, not tender and flaky.

Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk about 6 –inches in diameter (two disks for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour to rest before continuing.

To bake the pastry blind for a single crust filled pie or tart, roll out pastry ⅛-inch thick to fit pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400°F. Line with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes.

If not, simply roll it out ( 1/8 inch thick to fit the pan) and place the mincemeat filling and bake for 20 minutes.