12 oz. Pre-made mincemeat
1 c. plus 2 T. brandy, divided
2 lb. flaky pie pastry
4 T. butter
1 T. sugar
1 T. milk to glaze
1 c. plus 2 T. brandy, divided
2 lb. flaky pie pastry
4 T. butter
1 T. sugar
1 T. milk to glaze
Preparation
Mix mincemeat with brandy. Put in jars and seal tightly. Store in a dark and cool place for 2 months.
Preheat oven to 350F. Roll out flaky pastry. Use a glass and cut out twelve 3 inch circles. Push pastry circles into a shallow muffin pan. Cut out another twelve 2 inch circles for the lids.
Put fermented mincemeat into the pastry cups. Moisten edges of pastry and put on pastry lids. Crimp to seal. Brush with milk and bake for 20 minutes until golden.
Meanwhile, combine butter, brandy and sugar. Mix well in a pan until melted. Pour into a serving dish and allow to cool. Put in refrigerator to chill. Serve mince pies hot or cold with Brandy Butter.
This recipe This recipe came from Mrs. Catherine Campbell, who ran the darkroom in our X-ray Department at Sewickley Hospital, when I was in training. I have never had better - she brought the recipe with her when she came to America.
