Welcome to Day #4 of Christmas Week, a multiblogger event cohosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas- themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event, which runs from Monday, December 9th through Saturday, December 14th.
Mince pies are traditional Christmas fare in the United Kingdom and everyone seems to have a favorite family recipe. Historically, mincemeat fillings actually contained minced meat or ground meat as we Americans call it. Nowadays most recipes call for apples, raisins, currants, spices, suet, citrus peel and possibly a splash of brandy. I was going for quick and easy and since I don’t have a granny’s recipe, I used a good quality store-bought brand.
1 large sheet puff pastry – I buy a British brand here in Dubai and one sheet weighs 11 1/4 oz or 320g and measures approximately 13 3/4 in x 9 in or 35cm x 22.5cm.
6 tablespoons good quality mincemeat
1/4 cup or 60ml milk
Powdered sugar - optional for serving
Preheat your oven to 400°F or 200°C and prepare your baking sheet by lining it with parchment.
Cover your work surface with cling film and lay out the puff pastry sheet. Gently roll it a bit thinner until you have a big enough piece to cut two pieces the size of your ravioli plaque, possibly with leftovers.
Trim off any rough or dry edges. A fresh cut always helps puff pastry rise more successfully.
Use your ravioli plaque as a guide, and cut two pieces of puff pastry to fit. You may have some leftover but don’t worry because we can use that for decoration.
Gently fill the holes with about 1/2 tablespoon each of mincemeat.
Brush the second piece of puff pastry with the milk.
Carefully place the second piece, milk side down on top of the filled pastry.
Press down all around the filling, starting in the middle first and try to push out any air before sealing the sides. Just like making pasta ravioli.
Turn the whole tray of little raviolis out onto your cling film and cut into squares.
Brush the tops with more milk.
If you have leftover dough, cut shapes or strips out of it to decorate your little ravioli tarts. I didn’t have any tiny cookie cutters so I made ribbons. Stars or holly leaves would be more traditional for mince pies.
Carefully transfer the ravioli tarts to your prepared pan. If you do ribbons as well, poke the middle with a sharp knife (but don't puncture the top of the ravioli!) so they don’t come “untied” while baking.
Bake for about 12 – 18 minutes in the preheated oven, or until the little pies are golden and puffy.
Allow to cool for a few minutes, and then remove to a serving dish. Sprinkle with a little powdered sugar, if desired. I forgot to take a photo of this step!
Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:
- Mini Sugar Cookie Houses aka Hot Chocolate Mug Perches by Cravings of a Lunatic
- Candy Cane Blossoms by Like Mother Like Daughter
- Caramel Apples by My Catholic Kitchen
- Chocolate Peanut Butter Cup Cookie Dough Truffles by Cupcakes and Kale Chips
- Cinnamon Raisin Oatmeal Bread by Liv Life
- Cinnamon Whiskey Balls by Home Cooking Memories
- Devil’s Food Cake Cookies by Try Anything Once Culinary
- Double Chocolate Pecan Cookies by Cooking In Stilettos
- Eggnog Cookie Truffles by The Weekend Gourmet
- Gingerbread Texas Sheet Cake with Lemon Frosting by Chocolate Moosey
- Homemade Caramels by Dinners, Dishes, and Desserts
- Hot Chocolate Pull Apart Bread by The Dutch
- Mounds Brownie Cupcakes by That Skinny Chick Can Bake
- Puff Pastry Ravioli Mince Pies by Food Lust People Love
- Pumpkin Chiffon Pie by Jen’s Favorite Cookies
- Spiked Candy Cane Hot Chocolate by Hezzi-D’s Books and Cooks:
- Sugared Grape and Phyllo Tart by See Aimee Cook
- Swirl Cookies by Noshing With The Nolands
- Taffy Tan Fudge by Mom’s Test Kitchen
- White Chocolate Candy Cane Fudge by Rants From My Crazy Kitchen
- Pumpkin Chiffon Pie by Jen's Favorite Cookies
Today's #ChristmasWeek giveaway comes courtesy of Swissmar. Le Cordon Bleu has been a worldwide leader in gastronomy and hospitality for over 100 years and are widely considered the guardian of French culinary technique. Swissmar now combines this culinary expertise with their own knowledge and brand recognition to introduce this fantastic new line. The Le Cordon Bleu ceramic ovenware from Swissmar are all freezer safe, oven safe, dishwasher and microwave safe. The French-inspired Charmant Collection 5 qt. Rectangular Roaster has scalloped edges and is beautiful enough to go straight from oven to table! To enter to win a Swissmar Roaster, read the details and use the Rafflecopter below!
***This giveaway is for one Swissmar Charmant Collection 5 qt. Rectangular Roaster (winner's choice of color: blue, yellow, red, or white)! This giveaway is open to Continental US residents only. When the contest concludes, the winner will be chosen by random draw. The winner will be notified through email and they will have 3 days to respond or another winner will be chosen.***
a Rafflecopter giveaway
***Disclaimer: This giveaway is being provided by Swissmar. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway .***