Occasionally I defrost more meat than Michael and I can eat during the week. This mincemeat pie recipe helped use leftover goose and venison from previous dinners (seems most meats will do). It’s also a heck of a refreshing dish; the citrus zest and fruits harken back to Shakespearean feasts. Regardless your opinion on such pies, give this recipe a shot. It will delight and inspire you to consider other forays into winter seasonal cooking.
You’ll need: 1 Granny Smith apples, finely chopped; 2/3 cup raisins; 2/3 cup dried currants (I used cherries); 1/2 cup packed dark brown sugar; 1 oz. crystallized ginger, coarsely chopped; 3/4 cup shredded beef suet – I used a mixture of leftover meat (pork, goose, venison); 1/4 cup brandy (I didn’t have this); 2 tablespoons fresh lemon juice; 2 teaspoons finely grated fresh lemon zest; 2 teaspoons finely grated fresh orange zest; 1/4 teaspoon ground allspice; 1/2 teaspoon ground nutmeg; 1/4 tsp ground cloves
Note: Pennsylvania is not a citrus producer, so far as I know. But such being the case, I feel it is okay to use such fruits from our warmer states, with moderation.
For the cornmeal crust: 2 cups all-purpose flour, plus additional for dusting; 1/3 cup2 stone ground cornmeal; 2 heaping Tbs. sugar, plus extra for the crust; 1 teaspoon table salt; 8 ounces very cold unsalted butter; 2 oz. apple cider or juice; 2 ounces cold water; 1 egg beaten with 1 teaspoon water
Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for one night before using. If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
Place the flour, cornmeal, sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
Preheat oven to 400 degrees F. Roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.
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