Mincemeat Turnovers

I know I’ll probably say this about a lot of the things I’m going to bake this season, but I’m going to say it anyways: these are one of my favourite Holiday treats. I could eat a whole batch. But I don’t. It’s all I can do to hold myself back from doing so though. They should be your favourite too: they freeze well, travel well, and look cute — perfect for that tin of cookies/treats you bring to that next get-together, no?

(I do, however, have a confession to make about them: I’m never quite sure what to call them. I’ve settled on ‘turnovers’ but they could just as easily be called ‘mini-handpies’ or even ‘empanadas’. I’m going to remind myself not to sweat it.)

The pastry is *very* forgiving and has always turned out flaky for me. (score!) You can make it a day or two ahead and keep it in the fridge, or go crazy way beforehand, and stick it in your freezer to have ready for when you need it. Another point to cheer about this pastry, is that you can make it by hand or in a food processor. I’ve done it both ways, and it’s worked great both ways for me.

Another bonus: if you’re not into mincemeat, use something else that you do like — just make sure that it has a similar texture (chunky and thick not sloppy). I’ve tried making turnovers like these with jams, and they tend to split open and ooze. A chutney would probably work great.

Afterwards, if you have mincemeat left over at the end, and want to try making something else, try making a batch of Mincemeat Muffins (another favourite!)

The Recipe:

Makes about 30 turnovers (if you plan on making more, do so in separate batches — this recipe does not double well)
Pastry from Fanny Farmer

2 cups / 500mL flour
1/2 tsp / 2mL salt
3 tbsp / 45mL sugar
3/4 cup / 185mL cold butter
2 egg yolks
4 tbsp / 60 mL water

1/2 cup / 125mL mincemeat

milk for brushing
sugar for sprinkling

How-To:

Pre-heat oven to 425 degrees (F) / 215 degrees (C)

Make pastry by either

• sifting flour, salt, and sugar in a food processor. Cut in cold butter, and pulse until butter pieces are the size of peas. With the machine on, drop egg and water through chute. Continue to mix until dough comes together in a ball — this will take approximately 20 – 40 seconds.
  OR
• sift flour, salt, and sugar in a bowl. Cut in cold butter with a pastry blender or two knives, or with cold fingers — work until butter about the size of peas. Mix the egg yolk and water together, then stir into the flour mixture — a wooden or other large spoon works great for this. Continue until it comes together in a ball.

Wrap pastry in plastic wrap and chill for 20 or more minutes.

When ready to use, divide pastry into 2 or 3 sections. Start with one, and refrigerate the portions not in use. Roll pastry very thin — approximately 1/8 inch / 2mm thick. (Thinner dough bakes better in this shape.) Dip a glass or round cookie cutter that is about 3 1/4 inches / 8mm in diameter into flour, then cut out circles from the dough, re-dipping the glass or cutter in flour after each circle.

Place each circle of dough on your cookie sheet. On each circle, place 1/2 tsp / 2mL of mincemeat — I used regular cutlery teaspoons for this and only used half a spoonful for each circle of dough (it might be more than a strict 1/2 tsp /2mL.) Fold the circle in half and seal the edges first with your fingers, then with a fork. Brush each with milk and sprinkle with sugar (you could substitute an egg wash in this step if you wanted.)

Use a knife to vent the top of each turnover — stars are traditional for mincemeat, but feel free to get creative! Bake for 10 minutes — crusts should be golden around the edges. Remove to cooling rack.

Enjoy!

Notes:

• pastry works best when butter is very cold, especially when using a food processor.