Great-Aunt Florence's Quince And Ginger Mincemeat Pies

Name: Great-Aunt Florence's Quince and Ginger Mincemeat Pies (Elevated)
Total time: 5 h
Yield: 8
Cuisine: Holiday
Ingredients: 2 1/2 cups French T55 flour; 1 cup European-style unsalted butter-very cold, cubed; 1/4 cup Lard-chilled; 1/2 cup Ice water; 1/4 tsp Fleur de sel; 1 lb Quince-peeled, cored, and diced; 1/2 lb Dried cranberries-organic; 1/2 lb Raisins-Sultanas; 1/4 lb Currants; 1/2 cup Beef suet-finely chopped; 3/4 cup Muscovado sugar; 1/4 cup Armagnac; 4 tbsp Fresh ginger-grated; 1 tsp Ceylon cinnamon; 1/2 tsp Freshly grated nutmeg; 1/4 tsp Ground cloves; Zest of 1 Blood orange; 1 tbsp Rosewater; 1/4 cup Port wine

⏱5h

👥8

🔥450 cal

Hard

🍽️Holiday

A luxurious and refined version of the classic mincemeat pie, using premium ingredients and techniques. This version is designed for a special occasion and showcases the best flavors of the season.

2 1/2 cups French T55 flour

1 cup European-style unsalted butter-very cold, cubed

1/4 cup Lard-chilled

1/2 cup Ice water

1/4 tsp Fleur de sel

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⏱5h

👥8

🔥450 cal

Hard

🍽️Holiday

A luxurious and refined version of the classic mincemeat pie, using premium ingredients and techniques. This version is designed for a special occasion and showcases the best flavors of the season.

#Pie #Mincemeat #Quince #Ginger #Holiday Baking #Gourmet

Instructions

Make the Pastry: Combine the Pastry ingredients in a food processor and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 2 hours, or preferably overnight.
Make the Filling: In a large bowl, combine all Filling ingredients. Mix well and let sit for at least 48 hours, or up to 5 days, in the refrigerator, stirring occasionally, to allow the flavors to meld and deepen.
Assemble the Pies: Preheat oven to 375°F (190°C). Roll out the pastry on a lightly floured surface and cut into circles. Line individual pie tins with the pastry. Fill each pie with the Filling mixture.
Cover with pastry lids, crimp the edges to seal, and cut decorative vents in the top. Brush with a little egg wash made from a beaten egg and a splash of cream.
Bake for 40-50 minutes, or until golden brown and the filling is bubbling. Let cool completely before serving. Dust with powdered sugar before serving.

Ingredients

2 1/2 cups 315 g French T55 flour
1 cup 226 g European-style unsalted butter-very cold, cubed
1/4 cup 60 mL Lard-chilled
1/2 cup 120 mL Ice water
1/4 tsp 1.25 mL Fleur de sel
1 lb 454 g Quince-peeled, cored, and diced
1/2 lb 227 g Dried cranberries-organic
1/2 lb 227 g Raisins-Sultanas
1/4 lb 113 g Currants
1/2 cup 120 mL Beef suet-finely chopped
3/4 cup 150 g Muscovado sugar
1/4 cup 60 mL Armagnac
4 tbsp 60 mL Fresh ginger-grated
1 tsp 5 mL Ceylon cinnamon
1/2 tsp 2.5 mL Freshly grated nutmeg
1/4 tsp 1.25 mL Ground cloves
Zest of 1 1 Blood orange
1 tbsp 15 mL Rosewater
1/4 cup 60 mL Port wine

Equipment

Food processor
Mixing bowls
Rolling pin
Pie tins
Pastry brush

Instructions

Make the Pastry: Combine the Pastry ingredients in a food processor and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 2 hours, or preferably overnight.
Make the Filling: In a large bowl, combine all Filling ingredients. Mix well and let sit for at least 48 hours, or up to 5 days, in the refrigerator, stirring occasionally, to allow the flavors to meld and deepen.
Assemble the Pies: Preheat oven to 375°F (190°C). Roll out the pastry on a lightly floured surface and cut into circles. Line individual pie tins with the pastry. Fill each pie with the Filling mixture.
Cover with pastry lids, crimp the edges to seal, and cut decorative vents in the top. Brush with a little egg wash made from a beaten egg and a splash of cream.
Bake for 40-50 minutes, or until golden brown and the filling is bubbling. Let cool completely before serving. Dust with powdered sugar before serving.

Nutrition per serving

Calories 450