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Monday, 23 January 2017

Mincemeat & Apple Galette (Free Form Pie)

This charmingly rustic galette (also known as a free-form pie) makes great use of left over sweet mincemeat.  The mixture is bulked out with apple which contains no additional sugar.  Decorated with a few slices of apple, this mincemeat & apple galette makes a lovely midweek dessert.  

How to make a mincemeat & apple galette / free form pie

Four weeks post Christmas, I can now confirm that all of our sweet mincemeat has been used!  

After the Christmas period I often find that we have half a jar, or so, of mincemeat lurking in the back of the fridge, hiding behind the yogurts and cheeses!  It sits there for days, which soon become weeks, being ignored and overlooked.  Not wanting to waste it, after all there is nothing wrong with it, the question is what use with this fruity mixture.

homemade mincemeat & apple galette / free form pie recipe

In fact there are several recipes which can be rustled up with half a jar of mincemeat, most of which are a far cry from the traditional mincepie.  How do flapjacks, chocolate brownies, cupcakes or even stuffed apples grab you?  (Further into the post you will find links to 6 recipes by UK bloggers perfect for using up left over sweet mincemeat.)        



Or perhaps this Mincemeat & Apple Galette (Free Form Pie) would fit the bill!  Free form pies are super easy to make.  Not only is there no need to line a  pie dish or tart tin with the pastry, which let's face it can sometimes be a little fiddly, but they look so charming with their rustic homemade appearance.  In fact the eagle eyed amongst you may have also noticed the slightly charred apple slice, which is all part of its rustic and homemade charm!  Of course these things do happen when baking, but it certainly doesn't prevent it from being enjoyed, especially with some icecream or a drizzle of cream!

How to make a mincemeat & apple galette / free form pie
           
Our mincemeat and apple galette not only features sliced apple to top of the pie, but the sweet mincemeat was also mixed with pureed bramley apple and cinnamon.  This, in my opinion, brings three benefits to our Mincemeat and Apple Galette.  Firstly it subtly changes the flavour of the mincemeat; secondly it helps to make the mincemeat go further by bulking it out; finally it increases the moisture content of the mincemeat which can be especially helpful if it has become a little dry since being opened.

Now, for this mincemeat and apple galette, I cut around a mixing bowl which measured 21cm in diameter to create a neat circle before filling it with the mincemeat and apple filling, but of course just use whatever you have to hand.  In fact given the beautiful rustic nature of gallete and free form pies you could even trim it free hand if you refer, which would of course save on a little washing up!

Mincemeat & apple galette / free form pie recipe


How to make a galette / free form pie.


If you've never made a galette or free-form pie before, then check out video below which shows just how easy it is to assemble!    





 

6 delicious recipes for using half a jar of mincemeat!


If you're looking for some more recipe ideas for using up half a jar of sweet mincemeat, which may be lurking at the back of your fridge, then look no further.  Below are 6 delicious ideas from UK bloggers, and there's not a mincepie in sight!    


   Baked Apples with Mincemeat, Maple Syrup & Brandy Butter from Eb at Easy Peasy Foodie

 

  

  Chocolate Brownies with Mincemeat by me at Only Crumbs Remain

 

 

   Slow Cooker Mincemeat Swirls with a Brandy Glaze from Lucy at Baking Queen 74.

 

 

Mincemeat & Apple Shortcake Slice by Helen at Family Friends Food 

 

 

 Mincemeat Oat Bites by Kirsty at Hijacked by Twins 

 

 

Mince Pie Cupcakes with Brandy Butter from Charlotte at Charlotte's Lively Kitchen.

 

 

 

 

 

Let's get to it and bake Mincemeat & Apple Galette (Free Form Pie)







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Mincemeat & Apple Galette (Free Form Pie)
This charmingly rustic dessert makes great use of left over sweet mincemeat.  The mixture is bulked out with apple which contains no additional sugar. 


Details
Hands on time: Cook time:     Yield: serves 4 - 6

Ingredients
For the Sweet Pastry (Pate Sucree) 
  • 275g Plain Flour, + extra for rolling
  • 100g Butter, unsalted & chilled
  • 100g Icing Sugar
  • 2 Eggs, large, lightly beaten
For the Mincemeat Filling
  • 1 medium Bramley Apple
  • 2 tbsp Water
  • 1 tsp Ground Cinnamon
  • 4 tbsp Sweet Mincemeat
  • 1 eating Apple (we used Braeburn)
  • 1/2 Lemon, juice of 
  • 1 Egg, lightly beaten
  • 2-3 tsp  Ground Almond

Method
1. Make the pastry. Place the flour, icing sugar and cubed chilled butter into a good sized bowl. Rub the butter into the flour and icing sugar between your thumb and finger tips, until the mixture resembles fine breadcrumbs. Make a well in the centre of the breadcrumbs and add the beaten eggs. Using a rounded pallet knife, or similar, cut through the mixture to make a dough. You may need to add a little cold water or milk to fully bring the mixture together. Tip the dough onto a lightly floured work surface and lightly knead the dough for 10 seconds. Shape the pastry into a ball and flatten into a disc. Wrap in cling film and place into the fridge for at least 30 minutes to chill.2. Prepare the bramley apple.  Peel, core & dice the apple.  Place into a small pan with the water and cinnamon.  Stir.  Set over a low to medium heat.   Stirring regularly, allowing the apple to cook down and for any liquid to evaporate.  Once cooked set aside until completely cool. 3. Prepare the sweetmince filling. Place the mincemeat into a bowl. Add the cooked apple.  Stir to combine. 4. Prepare the eating apple.  Use a sharp knife to quarter the apple (cutting through the 'poles').  Remove the apple core.  Slice the apple thinly.  Place the slices into a bowl and squeeze over the lemon juice to prevent discolouration.  Aim to ensure all of the sliced apples are coated in lemon juice (cover with some water if necessary). 5. Pre-heat the oven to 210℃ / 190 Fan / Gas 6.  Place a flat baking sheet into the oven.6. Roll out the pastry. Remove the pastry from the fridge.  Lay a sheet of greaseproof paper onto the work surface.  Dust it with flour.  Unwrap the pastry and set onto the floured surface. Dust the rolling pin with flour.  Roll the pastry into a circle about 5mm thick.  Place a bowl / plate (with a circumferance of approx 21cm) over the pastry.  Use a sharp knife to cut around the bowl/plate.  Remove it and the off cuts of pastry. 7. Assemble. Paint the pastry disc with some of the beaten egg.  Scatter with ground almonds.  Spoon on the mincemeat filling, leaving a 6-7cm border around the edge of the pastry.  Use a piece of kitchen roll to dry the apple slices.  Arrange them on top of the mincemeat.8. Pleat the pastry crust. Fold the pastry boarder in pleats to create a crust to the pie.  Paint the pastry crust with the beaten egg. 9. Bake. Remove the heated baking sheet from the oven.  Carefully slide the galette with the greaseproof paper onto the hot baking sheet.  Place into the centre of the oven.  Bake for about 25 minutes until the pastry is cooked through and golden.  You may need to rotate the tray part way through the bake. 10. Cool. Remove from the oven. Transfer to a cooling rack. 11. Enjoy as it is or served with cream or icecream.
Notes:
a) Increase the apple content if you don't have quite enough mincemeat.   b) Avoid rolling the pastry too thin, as this will be more likely to tear on the decorative apple slices.  c)  Use shop bought sweet pastry if you prefer.  d)  The pastry off cuts could be used for jam tarts, for instance, or even wrap it thoroughly and freeze it for another day.





 

 

 

 

 

Pin Mincemeat & Apple Galette for later

This recipe for a Mincemeat & Apple Galette (Free Form PIe) makes a great mid-week dessert




This post has been shared with:

Cook Once Eat Twice hosted by Corina at Searching for Spice

 No Waste Food Challenge hosted by Elizabeth at Elizabeth's kitchen Diary

Hijacked By Twins






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20 comments:

  1. This looks fab! Thanks for the timely post - I have half a jar of my own lurking in the fridge...

    ReplyDelete
    Replies
    1. I think many of us do Helen, happily it doesnt seem to spoil readily!
      Thanks for popping by and commenting,
      Angela x

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  2. What a lovely sounding and looking pie - such neat pleating. My freeform tarts look a lot more 'freeform' than that!! :-D Great video too. And thanks so much for including me in your roundup!! Eb x

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    1. You're welcome Eb, the apple looks absolutely scrummy, i couldn't not include it! Hahaha, I guess though that is the charm of free-form pies, the more rustic they are the better :-)
      Thanks for popping by and commenting,
      Angela x

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  3. This sounds like my perfect dessert - unfortunately I love mincemeat so much that I don't have any left! Will have to save it for next year #CookBlogShare

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    Replies
    1. We love mincemeat too Mandy and usually end up buying too much of it for just us and family which leaves us with some hanging around in the fridge.
      Thanks for popping by Mandy,
      Angela x

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  4. You have made me think about my leftover mincemeat - it is still lurking! I have used it up in the past in traybakes, scrolls, flapjacks - but I often don't use it til mid year - problem is that once Christmas is over (when we pretend it is cosy and wintery in Melbourne) it just doesn't seem right for summer - but now I feel I should face it and get it out of there! Your pie looks fabulous - I love free form

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    Replies
    1. I don't know why, but I've never thought of warm climes over the Christmas period as using Mincemeat, I've certainly learnt something there, and so I can certainly understand why you hold back using your left overs until your winter arrives.
      Thanks for your lovely comment Johanna,
      Angela x

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  5. This looks beautiful, your photos are particularly amazing too! I've definitely got some mincemeat leftover in the fridge so I'll give this a go at the weekend! #CookBlogShare

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    1. Aw that's so lovely of you to say Cliona, I've noticed a marked improvemnt in my images since we got the DSLR. Hope you enjoy it as much as we did,
      Angela x

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  6. Oh my word does that look good! I often do cupcakes with left over mincemeat stirred into the batter, or a pain perdue style pudding, but this sounds so good too! x #cookblogshare

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    Replies
    1. Ooh I love the idea of mincemeat stirred into a sponge batter, and the pain perdue version sounds scrummy too!
      Thanks for your lovely comments,
      Angela x

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  7. I love the idea of this! I didn't make anything with mincemeat before Christmas so unfortunately I haven't been any to enjoy any leftovers either but this would be lovely. I've never made a galette but they always look so tempting and rustic and of course like any pie, it would be fantastic eaten up as leftovers to so thank you so much for sharing with #CookOnceEatTwice!

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    Replies
    1. Wow, I don't think I can imagine our christmas without any mincemeat, for me it's all part and parcel of the whole thing. You know, until the other day I'd never made a galette either, they're so amazingly easy to make and as you say so fabulously rustic.
      Thanks for hosting Corina,
      Angela x

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  8. Mincemeat and apple go so well together, and why should mincemeat only be for Christmas? I love your free form pie too - so rustic and unique looking, and of course tasty!

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    Replies
    1. My thoughts as well - it's such a lovely concoction isn't it. Though perhaps if we had it all year long it may feel a bit 'everyday same-y' and not particularly special when Christmas arrives. Of course, though, those left overs need using rather than wasting them.
      Thanks for your lovely comment Jenny,
      Angela x

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  9. Thank you for featuring my mincemeat oat bites. I love Apple with mincemeat and your tart looks delicious x #CookBlogShare

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    1. You're welcome Kirsty, they really do look fabulously tastey.
      Thank you for your lovely comment and of course for hosting,
      Angela x

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  10. Oh I'm so sorry for not visiting sooner Angela, I've just been watching your video and it seems galettes are so easy to make that I must try them very soon. Using a bowl to cut around is a great idea, I don't know how I imagined you do it before. I like the addition of more apple to the mincemeat, that's a really good way to add moisture and flavour. Will try this next year to use up my leftover mincemeat! Thanks for linking to my recipe. X

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    Replies
    1. Oh don't worry about that Lucy. They really are very easy to make - an awful lot easier than lining a pie dish! I think if folk don't cut around a bowl they just manage to roll the pastry into an aproximate circle which would make it look even more beautifully rustic. Thanks for your lovely comment Lucy, and you're welcome I'm amazed by how many amazing things which can be made in a slow cooker!
      Angela x

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