Meatless mince meat pie

16 servings

Ingredients

Quantity Ingredient
2 pounds Puff pastry
1 pounds Cooked sweet potato; skins removed,
And cooled
1 pounds Macintosh apples; peeled, cored
½ cup Dark brown sugar
¼ cup Molasses
½ cup Apple cider
1 teaspoon Cinnamon
½ teaspoon Mace
½ teaspoon Ground ginger
¼ teaspoon Ground cloves
¼ teaspoon Nutmeg
½ cup Frangelico or Amaretto
½ cup Dried currants
½ cup Raisins
½ cup Citron
½ cup Walnuts
3 Navel oranges; cut paper-thin
Rounds

Directions

Preheat oven to 425 degrees. Cut puff pastry into 4-inch squares and fit into fluted individual tartlet pans or brioche tartlet tins. Cover with parchment and fill with pie weights, or beans. Bake 12 to 14 minutes or until golden brown. Remove from oven. Lift out parchment and weights and cool tartlets on a rack. Place the sweet potato pulp in a food processor.

Add the apples and pulse until coarse. Add the sugar, molasses, cider, cinnamon, mace, ginger, cloves, nutmeg and Frangelico or Amaretto and pulse to combine. Fold in the currants, raisins, citron and walnuts. Pour equal amounts of the filling into baked tartlet shells and refrigerate. In a non-stick cookie sheet, lay out orange slices and sprinkle with sugar. Dry in 425 degree oven for about 7 minutes or until caramelized. Garnish tartlets with whipped cream and orange slices. This recipe yields 16 tartlets.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C41)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

02-07-1999

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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