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Mincemeat Hand Pies

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Inspired by traditional mincemeat pies, we filled turnovers with dried fruit seasoned with cinnamon, ginger, and cardamom. Lard in the crust, in lieu of the usual suet, makes it sublimely flaky. Per English custom, brandy butter is served alongside.

Source: Martha Stewart Living, November 2006
Yield

Ingredients

For the mincemeat

For the hand pies

Directions

Cook's Notes

Use best-quality dried and candied fruit to make the mincemeat.

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