Even three months after Christmas, I still couldn't face making another pie crust, so I bought puff pastry. I wasn't so sure about this, but then I saw that the puff pastry method is sanctioned by My Irish Table, by Cathal Armstrong, which is the cookbook I've been reading lately. It worked very well. My mini pie pan makes four pies and I had enough pastry and mincemeat for six, so I used wide-mouth mason jar lids for the final two pies. This is a technique I saw on Pinterest, and thought was highly suspect, since it involved something as trendy as mason jars. Surprise, surprise, it actually worked well, although probably because mincemeat is fairly firm. I wouldn't attempt mason jar lid pies with a runny pie filling.
|Fresh out of the oven|
I brought the pies to our neighbor's barbecue and then felt self-conscious because, mincemeat in March?
But it was yummy! The mincemeat had a mellow flavor and the heirloom citron melon is aptly named because it really did have the taste and texture of candied citron. Is there some law that spiced fruit may only be consumed at the holidays?
|Off to the party|