Mincemeat Turnovers
12
- Prep Time40 mins
- Total Time5 hrs
- Makes20
Produced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Nicole Billark.
While these keep well when made in advance, eating them freshly baked—still warm and emanating that orange-zest aroma—is an unbeatable experience.
Ingredients
1/2 cup unsalted butter, at room temperature, cubed
1/2 250-g block cream cheese
1/4 cup (52 g) granulated sugar
2 tbsp orange zest
1 1⁄2 cups (180 g) all-purpose flour
1/4 tsp salt
1/2 cup prepared mincemeat
2 tbsp 35% cream
1/4 cup turbinado or coloured sugar
Instructions
Add butter and cream cheese to the bowl of a food processor. Pulse to combine. Add granulated sugar and orange zest. Pulse until incorporated. Add flour and salt. Pulse until dough forms in clumps. Scrape dough onto a sheet of plastic, then form into a disc. Wrap and refrigerate until firm, about 4 hrs.
Position rack in centre of oven, then preheat to 350F. Line 2 baking sheets with parchment.
Roll dough out on a floured surface to between 1/16- and 1/8-in. thick. Use a 3 1⁄2-in. cookie cutter to cut out 20 circles. (Gather, chill and reroll scraps as needed).
Working with one circle of dough at a time, drop 1 tsp mincemeat in centre. Use your finger to moisten half of the inside edge of dough with water. Fold in half, pinching the damp edge to the dry edge, gently squeezing out any air pockets. Lay on prepared sheets, then use the tines of a fork to seal edges. Brush turnovers with cream, then sprinkle with turbinado sugar.
Bake until edges are lightly golden but before bottoms get darkly browned, about 20 min. Transfer to a rack to cool completely.
