Meatless Mince Meat Pie
Meatless Mincemeat
Meatless Mince Pie




Meatless Mince Meat Pie

Yield: 16 Servings

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

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.

Recipe Source:
Michael's Place with Michael Lomonaco
>From the TV Food Network -
Source: http://recipes.chef2chef.net/recipe-...4/134107.shtml





Meatless Mincemeat
Yield: 1 Servings

2 lb granny smith or other tart; -firm apples
2 lb macintosh apples
2 md oranges
2 md lemons
2 1/2 cup (one 15 or 16-ounce package) - dark or golden raisins
1 2/3 cup currants; (one 12-ounce -package)
1/2 cup diced candied orange peel
1 1/4 cup light brown sugar
2/3 cup dark rum or brandy
1/4 cup distilled white vinegar
8 Tbsp unsalted butter
1 tsp freshly grated nutmeg
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger

Peel, halve and core the apples. Grate them coarsely by hand or in the
food processor. Place the grated apples in a large non-reactive saucepan.
Grate the zest, then squeeze and strain the juice from the oranges and
lemons and add zest and juice to the pan. Add the remaining ingredients
and stir well to mix. Bring the mixture to a simmer over low heat,
stirring occasionally. Continue cooking about 45 minutes longer, stirring
often, until the mixture is reduced to a thick, jam-like consistency. Cool
the mincemeat. Pack in
clean jars and refrigerate until needed. Yield: Above quantity makes two
9-inch pies
Notes: Recipe courtesy of Nick Malgieri
Recipe by: Cooking live

Source: http://recipes.chef2chef.net/recipe-...8/105831.shtml





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 teaspoon grated orange zest
1 teaspoon 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 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon ginger


Flaky Pastry Dough

2 cups unbleached all-purpose flour, about 10 ounces
1/4 cup cake flour, about 1 ounce
1/2 teaspoon salt
1/4 teaspoon baking powder
2 sticks butter, 8 ounces, cool
5 to 6 tablespoons 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/sp...try/mince.html

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