Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Mincemeat Hand Pies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 5, 2020 Print Rate It Share Share Tweet Pin Email Yield: 24 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. Ingredients For the mincemeat 1 medium baking apple (½ pound; such as Rome or Cortland), peeled and cut into ½-inch pieces 2 ounces dried California apricots, cut into ¼-inch dice 2 ounces dried red plums, cut into ¼-inch dice 2 ounces golden raisins 5 ounces Medjool dates, pitted and cut into ¼-inch pieces 1 ounce candied lemon peel, cut into ¼-inch dice 1 ounce candied orange peel, cut into ¼-inch dice ½ teaspoon finely chopped lemon zest, plus 2 tablespoons fresh lemon juice ¾ teaspoon finely chopped orange zest, plus 2 tablespoons fresh orange juice ¼ cup packed light-brown sugar ¼ teaspoon salt ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger Pinch of ground cardamom 3 tablespoons Cognac For the hand pies All-purpose flour, for work surface Lucinda Scala Quinn's Pate Brisee made with lard (kept as one whole disk) 1 large egg, lightly beaten Fine sanding sugar, for sprinkling Brandy Butter Directions Make the mincemeat: Stir fruits, candied peels, zests and juices, sugar, salt, spices, and 2 tablespoons water in a medium stockpot. Bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low. Cover, and cook, stirring occasionally, 10 minutes. Stir in Cognac; cook 2 minutes. Remove from heat; let mixture stand until cool. Mincemeat can be refrigerated in an airtight container up to 3 days. Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to slightly less than 1/8 inch thick. Cut into twenty-four 4-inch squares, gathering together scraps and rerolling if needed. Place 1 tablespoon mincemeat in 1 corner of each square. Brush edges with beaten egg. Fold each in half to form a triangle. Press edges to seal. Transfer to a baking sheet lined with parchment paper. Pierce tops with tines of a fork. Refrigerate 15 minutes. Brush tops with beaten egg; sprinkle with sanding sugar. Bake until crust is golden brown and filling is bubbling, about 25 minutes. Transfer pies and parchment to a wire rack; let cool 15 minutes before serving. Serve warm or at room temperature, with brandy butter. Cook's Notes Use best-quality dried and candied fruit to make the mincemeat. Rate it Print