FIG AND WALNUT MINCE PIES
Make and share this Fig and Walnut Mince Pies recipe from Food.com.
Provided by Missy Wombat
Categories Tarts
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- To make the mincemeat, put the dried fruit, glacé cherries and walnuts into a bowl. Pour over the alcohol, the ginger and the spices. Stir well and leave to stand for 1-2 hours, stirring from time to time. Add the banana and mix well.
- Preheat the oven to 200C/400F/Gas Mark 6. Grease a 12-hole jam tart tin with a vegan margarine.
- Roll the pastry out thinly. Using an 8cm circular pastry cutter and a 4cm star-shaped pastry cutter, cut out 12 circles and 12 star shapes.
- Press the circles gently into each section of the tin, then put a heaped teaspoon of mincemeat into each and top with the star shaped pastry.
- Bake for 10 minutes, until lightly browned.
- Cool in the tin for a few minutes then transfer to a wire rack. Serve while still warm, sprinkled with a little caster sugar and a healthy scoop of vanilla flavoured vegan icecream.
Nutrition Facts : Calories 378.8, Fat 15.8, SaturatedFat 3.5, Sodium 209.3, Carbohydrate 54.5, Fiber 4.7, Sugar 27.9, Protein 4.5
PEAR-FIG-WALNUT PIE
The finished pie is golden brown and especially crisp, thanks to a sprinkling of sugar. Filled with pears, figs, and nuts, it's traditional yet surprising.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Make one 9-inch pie
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees, with rack in the lower third. Bring wine, figs, and star anise to a boil in a small saucepan over high heat. Reduce heat to medium-low; simmer until figs are softened, 10 to 12 minutes. Use a slotted spoon to transfer figs to a large bowl. Cook mixture in pan over medium-high heat until reduced to a syrup, about 3 minutes; discard star anise. Pour syrup over figs.
- Meanwhile, roll out 1 disk dough on floured parchment to make a 13-inch circle; start with pressure in center and ease up just before reaching edges. Drape dough over rolling pin; center over a 9-inch glass pie plate, and unroll. Gently push into the plate. Trim to leave a 1/4-inch overhang; refrigerate. Roll out second disk. Cut out vent with a cookie cutter, and refrigerate cutout.
- Add pears, nuts, lemon juice, sugar, salt, and cornstarch to figs; stir until well combined. Spoon into pie plate (pile high in center). Dot with butter; lightly brush rim of dough with water. Drape second disk over pin; center over filling. Gently press around filling to fit; trim to leave a 1/2-inch overhang. Fold edge of top crust under bottom one; crimp to seal. Brush water on bottom of cutout; press onto top crust. Beat yolk with cream; brush over crust. Sprinkle with sugar; freeze until very firm, about 30 minutes.
- Bake on a baking sheet until just golden, 20 to 25 minutes. Reduce heat to 375 degrees. Bake, rotating halfway through, until bubbling, and bottom crust is deep golden brown, about 1 hour. (If edges brown too quickly, cover with a foil ring.) Let cool.
PEAR, FIG, AND WALNUT PIE
Steps:
- Bring wine, figs, and star anise to a boil in a small saucepan. Reduce heat, and simmer until figs are softened, 10 to 12 minutes. Use a slotted spoon to transfer figs to a large bowl. Cook liquid over medium-high heat until reduced to a syrup, about 3 minutes; discard star anise. Pour syrup over figs.
- Meanwhile, on a lightly floured surface, roll out 1 disk of dough to a 13-inch round. Fit into a 9-inch glass pie plate. Trim dough, leaving a 1-inch overhang; refrigerate or freeze until firm, about 30 minutes. Roll out second disk to a 13-inch round. Cut out steam vent in center with a cookie cutter; refrigerate or freeze dough round and cutout until firm, about 30 minutes.
- Peel and core pears; slice into 1/4-inch-thick wedges. Add pears, walnuts, lemon juice, granulated sugar, salt, and cornstarch to figs and syrup; stir until well combined. Spoon into pie plate, piling high in center. Dot with butter; lightly brush edge of dough with water. Drape second disk of dough over pin; center over filling. Gently press around filling to fit; trim dough, leaving a 1/2-inch overhang. Fold edge of top crust under bottom one; crimp to seal. Brush water on bottom of cutout; press onto top crust. Beat egg yolk with cream; brush all over dough. Sprinkle pie generously with sanding sugar; freeze until firm, about 30 minutes. Meanwhile, preheat oven to 400°F, with rack in lower third.
- Transfer pie plate to a parchment-lined rimmed baking sheet, and bake until just golden, 20 to 25 minutes. Reduce heat to 375°F. Bake until juices are bubbling and crust is deep golden brown, about 1 hour. If edges brown too quickly, cover with a foil ring (see page 324). Let pie cool completely on a wire rack.
WALNUT MINCEMEAT PIE
As a cold and tasty finishing touch, my husband and I usually put a dip of ice cream on top of our mincemeat pie slices. The recipe comes from my mother. Each year, I make it for Christmas and for my sister-in-law's New Year's party. -Laverne Kamp, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in. circle. Line a 9-in. pie plate with crust; trim and flute edge. In a large bowl, lightly beat eggs. Combine the sugar, flour and salt; gradually add to eggs. Stir in mincemeat, walnuts and butter; pour into crust., Bake for 15 minutes. Reduce heat to 325° bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool completely. Store in the refrigerator.
Nutrition Facts : Calories 440 calories, Fat 18g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 231mg sodium, Carbohydrate 65g carbohydrate (45g sugars, Fiber 2g fiber), Protein 5g protein.
MINCE PIES
These sweet (yes sweet!) pastry delights will be sure to have you asking for seconds (or more) and they go fantastically with a nice cup of tea (or something a bit stronger). For those of you who are not familiar with mince pies you might be confused as to why I said mince pies are sweet. Well despite the name, and the fact that mince pies are made with mincemeat, mince pies do not contain any meat and are made primarily of dried fruit and spices. But don't let me convince you, check out the recipe to see for yourselves.
Provided by Emmas Delicious Eats
Categories Desserts Pies Fruit Pie Recipes
Time 2h55m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine apples, brown sugar, raisins, golden raisins, currants, orange peel, lemon zest, lemon juice, cinnamon, nutmeg, cloves, allspice, mace, and ginger in a medium saucepan. Mix together and bring to a boil over medium heat. Immediately turn the heat down to the lowest setting on your stovetop. Simmer, stirring frequently to ensure the mixture does not stick to the bottom of the pan, 1 1/2 to 2 hours. Remove from the heat and leave to cool while you prepare your pastry.
- Unroll pie crusts onto a flat surface. Cut into 24 circles using a cookie cutter or the bottom of a mug.
- Place a circle into the bottom of each cup of a 12-cup cupcake tin. Fill each of the pastry circles with fruit filling. Brush the edges of the pastry with some of the beaten egg and cover with the remaining circles. Brush all of the mince pies with more beaten egg.
- Bake in the preheated oven until golden brown, 35 to 45 minutes.
Nutrition Facts : Calories 447.8 calories, Carbohydrate 87.7 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 2.9 g, Sodium 189.5 mg, Sugar 60.9 g
MINCEMEAT WALNUT PIE
Here's a tasty twist on the more traditional mincemeat pie. This one's sweeter, creamier, easier to make and so yummy!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Line a 9-in. pie plate with pastry; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large bowl, combine the sugar, flour and salt. Stir in the eggs, butter, mincemeat and walnuts until blended. Pour into crust. , Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 399 calories, Fat 19g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 229mg sodium, Carbohydrate 53g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
BEST MINCE PIES EVER
I can't describe how much nicer these are than shop-bought mince pies. The pastry is almost like shortbread, none of that doughy horrible stuff. If you can't be bothered to make your own mincemeat, just use a really good quality shop-bought one. The one I use here has no beef suet, so it suitable for vegetarians. A quick tip for forming the cases: I find that if I mould them straight into the tin, it's quite tricky to remove them once cooked, so I line the tin with clingfilm, make the cases then pull up the film to remove the cases and pop them back in the holes.
Provided by Snowbunny Andorra
Categories Pie
Time 30m
Yield 12 pies
Number Of Ingredients 6
Steps:
- Preheat your oven to 200°C.
- Rub together the flour and butter (or whizz up in a food processor).
- Add the sugar and salt and mix thoroughly.
- Knead the mixture together. Don't add any water. You'll think there's no way it's ever going to stick into a ball, but it will after a few minutes of kneading.
- Take walnut-sized balls of the pastry and push them into the holes of a 12-cake cupcake tin, forming them into case shapes.
- Fill each with some of the mincemeat.
- Form lids for each pie from a slightly smaller ball of dough, patted out flat to fit. Push the edges onto the sides of the case - they will stick together without the need for any egg or milk.
- At this point, you can freeze the pies until needed.
- Brush the tops with the beaten egg and bake for 20 minutes, or until golden.
- Serve hot or cold, dusted with icing sugar, with lashings of brandy butter.
Nutrition Facts : Calories 368.8, Fat 15.9, SaturatedFat 9.8, Cholesterol 53.4, Sodium 27.5, Carbohydrate 52.3, Fiber 1.2, Sugar 19.8, Protein 4.4
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