Showing posts with label mincemeat pie filling. Show all posts
Showing posts with label mincemeat pie filling. Show all posts

Sunday, December 3, 2017

Puff Pastry Ravioli Mince Pies

If you have puff pastry in your freezer and a jar of mincemeat in the cupboard, you are ready for an impromptu potluck invitation or unexpected guests!  These little pies, made ravioli-style, are a welcome addition to the dessert table at any Christmas party or buffet table.

Food Lust People Love: Puff Pastry Ravioli Mince Pies uses a ravioli plaque to make mini mincemeat pies out of filling and puff pastry. Easy and adorable square pies!

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.

Puff Pastry Ravioli Mince Pies

The puff pastry shortcut makes beautiful little flakey mince pies quick and easy.

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

Tools: 1 ravioli plaque

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.

Sprinkle the plaque lightly with flour and lay the first piece of puff pasty on it.

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!

Food Lust People Love: Puff Pastry Ravioli Mince Pies uses a ravioli plaque to make mini mincemeat pies out of filling and puff pastry. Easy and adorable square pies!


This week my Sunday Supper friends are sharing recipes that are perfect for a holiday buffet. If you are throwing a party or just need to bring a dish to someone else's party, we've got you covered. Check out the great list of recipes below. Many thanks to our event manager Christie from A Kitchen Hoor's Adventures for all of her hard work.

Abundance of Appetizers

Sundry of Savory Dishes

Desserts by the Dozen

Pin these Puff Pastry Ravioli Mince Pies!

Food Lust People Love: Puff Pastry Ravioli Mince Pies uses a ravioli plaque to make mini mincemeat pies out of filling and puff pastry. Easy and adorable square pies!

Monday, December 10, 2012

Rich Gingerbread Muffins with Honey Ginger Glaze #MuffinMonday

Rich Gingerbread Muffins are perfectly complemented by a honey ginger glaze and decorated with crystallized ginger. These are a treat for autumn, Christmas or anytime! 

When my girls were still living at home, we had an afternoon routine.  When they got back from school, I had a snack ready for them.  Sometimes it was simple and healthy like apples cut into little boats with sweetened yogurt in which to dip them.  Often it was cookies or muffins or a cake that I had baked.  We’d sit around the coffee table and they would eat their snacks and we would talk about the day, anything interesting that happened at school or something they learned.  Then we’d move onto what they had for homework.

This took as little as 15 minutes or sometimes as much as half an hour but I loved the time reconnecting with them and fueling them for the homework ahead.  Around this time of year, one of the favorite treats I would bake was gingerbread.  I’d usually double our favorite Good Housekeeping recipe to make a big pan and it didn’t take more than a day or two for the whole thing to disappear.

We lived in the tropics so there weren’t any seasonal hints that Christmas was coming.  But the rich, spicy aroma of gingerbread baking in the oven was enough to get us all thinking Christmassy thoughts.

When I got this week’s Muffin Monday email, I was delighted to see a gingerbread recipe.  I haven’t made any yet this year and my Christmas spirit could sure use a boost.  In usual Holiday Series pimp-my-muffin fashion, I have added in mincemeat pie filling, a honey ginger glaze and some chopped crystallized ginger for topping.  

Rich Gingerbread Muffins with Honey Ginger Glaze

The house smelled like old times and I am grateful that my girls will be home soon for the Christmas break, because it made me miss them even more.  

For the muffins:
1/2 cup or 110g sugar
2 1/2 cups or 315g flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 cup or 120ml molasses or treacle
1/2 cup or 155g mincemeat pie filling
1/4 cup or 60ml milk
2 large eggs
1/2 cup or 120g butter, melted and cooled

For honey ginger glaze:
1/2 cup or 120ml honey
Small slice fresh ginger
1 tablespoon butter
Pinch salt

For sprinkling on top:
1/4 cup pieces of crystallized ginger

Preheat the oven to 350°F or 180°C.  Line a 12-cup muffin pan with paper cases or butter your muffin pan liberally.

Mix your sugar, flour, baking powder, baking soda, salt, ground ginger and cinnamon in a big bowl.

In a smaller bowl, mix your molasses, mincemeat pie filling, milk, eggs and melted butter.
Whisk well.

This stuff looks black and, frankly horrible, and it made me burst into a song from my childhood.  Which is still circling in my head like an earworm so permit me to share.  After all, an earworm shared is a gift that keeps on giving.  Merry Christmas!  No need to thank me.

“When up through the ground come a bubbling crude.  Oil, that is!  Black gold!  Texas Tea!”   Sorry, sorry!  Back to the recipe at hand.  Like Jed’s find, your black gold is going to make you rich.  A rich gingerbread muffin, that is.

Pour your wet ingredients, here on out to be known as black gold, into your dry ones and fold until just combined.

Told you it was black!  Everybody, sing with me! 

Spoon or scoop the batter into your prepared muffin cups.   I could have managed to just squeeze all that batter into 12 cups but my dear husband was taking these muffins in to his office to share and I figured 16 was better than 12 for those purposes.

Bake in your preheated oven for 20-25 minutes or until a toothpick or wooden skewer comes out clean.

Meanwhile, chop the crystallized ginger into little bitty pieces and set aside.

Remove the muffin pan from the oven and allow to cool for a few minutes.

Remove the muffins from the pan and cool completely on a rack.

Once your muffins are cool, you can make the glaze.  Measure out your honey and butter into a small saucepan, adding the one slice of fresh ginger and the pinch of salt.

Let it come to a boil and then continue to boil for a couple of minutes.

Allow to cool slightly and then, using a spoon, start drizzling your glaze on the muffins.

Top each glazed muffin with some crystallized ginger and then drizzle a little more glaze to make sure the ginger stays on.

If your glaze starts to get too thick as it cools, just warm it gently on the stove until it is drizzling consistency once more.

This one is for Cecilie.  The cut of wood off the bottom of our Christmas.  Mmm. Pine.