Recipes

  • 24 hours / variable
  • Low

Mincemeat pies

Ingredients (amounts for the 3 recipes)
For the Mincemeat 
2 organic apples
200 g of cranberries
100 g of raisins
100 g of coarsely chopped mixed candied fruit (orange peel and cherries)
100 g of almonds
50 g of pine nuts
1 level teaspoon of mixed spices for pain d'epices powder
1 level teaspoon of cinnamon powder
100 g of brown sugar
60 g of soft butter
60 g of Sherry/Brandy/Cointreau

Procedure
Start the preparation of the Mincemeat the night before. First cut the apple into pieces, then coarsely chop the mixed fruit and dried fruit as well and pour everything into a large bowl. Mix together butter and sugar, then add the mixture to the fruit. Finish by adding the almonds, pine nuts and liqueur, process until all the ingredients are incorporated, then cover the bowl with plastic wrap and let the mixture rest in the refrigerator overnight. 

Ingredients (for 12 tartlets)
For the brisée dough
100 g of Soft wheat flour type 1
25 g of cornstarch
75 g of cold chopped butter
Iced water to taste

For the filling
About 350-400 g of Mincemeat mixture
Brown sugar to taste

Procedure
Using a fork, mix flour and cornstarch with the cold butter until the mixture has a sandy consistency. Now pour in the cold water, proceeding by spoonfuls and gradually until your dough has become a slightly flattened ball. Line with plastic wrap and place in the refrigerator for half an hour. Now preheat the oven, setting it to 180°C in static mode, then take the dough and roll it out to a thickness of 2-3 mm between two sheets of baking paper. Cut out twelve 7-cm-diameter disks and twelve stars, then place the disks in muffin molds, fill with a spoonful of mincemeat and cover with a dough star. Brush with a little water, a little brown sugar and bake for 15-20 minutes until golden brown.

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Mincemeat cake (for a mold with a diameter of 20 cm)
For the dough
150 g of Soft wheat flour type 1
200 g of Mincemeat mixture
4 g of baking powder
A pinch of salt
125 g of soft butter
125 g of brown sugar
3 eggs
1 teaspoon of cinnamon powder
The grated peel of an untreated orange (optional)

For the finish
50 g of powdered sugar
Cinnamon powder
Milk

Procedure
First butter a nonstick cake pan with a diameter of 20 cm and preheat the oven, setting it to 170°C in static mode. Next sift flour and baking powder, then pour them into the bowl of the planetary mixer, adding the sugar and eggs as well. With the help of the whisk, beat everything for about a minute, then complete by adding the soft butter. Once a well-blended mixture is obtained, incorporate the mincemeat and, if you like, also the grated peel of an untreated orange. Knead well, then pour the mixture into the cake pan and level the surface with a spoon. Bake for 60 minutes total, lowering the temperature to 160°C after the first 20 minutes. Toward the end, do the toothpick test to assess how cooked the cake is: if dry, take it out of the oven and wait about 10 minutes before unmolding it from the mold. When it has cooled, you can remove the rounded part with a small knife and turn the cake upside down on a plate: this way the top will be stable. Now prepare the icing: separately, combine a pinch of cinnamon with the powdered sugar, then slowly pour in very little milk at a time and stir with a spatula. Before pouring more milk, wait until the previous amount has been absorbed by the sugar. Having obtained an icing, use it to coat the surface of the cake. Sprinkle with cinnamon and serve.

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Mincemeat Babka
For the dough
150 g of Type 0 Manitoba flour
100 g of Soft wheat flour type 1
12 g of fresh brewer's yeast
50 g of brown sugar
100 g of whole milk
1 egg
80 g soft butter + a bit for the mold
1 pinch of salt
about 350-400 g of Mincemeat mixture
40 g of caster sugar
40 g of water

Procedure
To prepare the Babka, start by crumbling the yeast into the warm milk, stir and let it rest for 10 minutes. Meanwhile, process the rest of the ingredients with the planetary mixer for 5 minutes at medium speed. Alternatively, knead by hand in a large bowl, then add the salt and chopped butter and knead again for 10 minutes-the dough should pull away from the walls of the planetary mixer or your hands. Let it rest covered with a clean cloth and away from drafts until doubled in size (about 2 hours). Once the specified time has elapsed, place the dough on a floured work surface and roll it out to a rectangle about 30 x 40 cm, then spread Mincemeat over the entire surface with a spatula, leaving 1 cm free from the edge of each side. Now roll the rectangle on itself to form a sausage and, with the help of a well-sharpened and floured knife, cut it in two starting from the bottom and stopping a few cm from the top edge. Roll the two halves together to form a cordon and immediately transfer it to the previously buttered pumcake mold. After baking the Babka for 40-45 minutes at 180°C in a static oven, sprinkle it with sugar syrup (to do this, bring the sugar and water to a boil for about 8-10 minutes) and serve.



In collaboration with Vaniglia Cooking

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