a hybrid recipe of sorts (maybe)....

[danoid]

hello once again and greets to the group.....with christmas around the corner i want to make mincemeat again again, but this time in the form of a small pie or tart. (using a 12 hole cupcake tin)....my goal is to use the pastry shell part of lorraine pascales recipe for the skinny tart

http://www.bbc.co.uk/...the_skinny_tart_74715

and the mincemeat part of gordon ramsays mincemeat palmers recipe

http://www.channel4.c...emeat-palmiers-recipe

the shells will be made in advance as i do not want to cook the mincemeat in the shells but rather in a casserole dish and let it cool completely and then spoon it into the cooked shells......

my question for all you ABers is what should the oven be set at (temp wise) and for how long should it let the mincemeat cook for....it will be maturing the fridge for several days before i do anything with it....

any and all suggestions are appreciated.....Thanks in advace!!!!!

[Quassia]

Hi danoid ..
so both parts of your recipe will be pre made & you want to serve them warm without over browning the filo pastry? Could you not put the oven on a very low light to 'warm' through the pastry shells and warm the filling up in the microwave for a couple of minutes just before filling/ serving them up?

[danoid]

Hey Q, thanks for the quick response....i was figuring on serving it either cold or room temperature after christmas dinner......in gordons recipe, the mincemeat and the puff pastry was cooked for 10 to 15 mins as i recall (at whatever setting the oven was called for)....i am wondering if that would be an ok time and temp since i would like to "bake" it off in a casserole dish.....

oh yeah, i made the palmiers for last xmas but the knife was not sharp enough so we got pinwheels instead......still went down a treat tho.....

thanks!!!!!!!

[danoid]

heh heh...actually i want to make a test batch and see how they turn out, just as soon as the pink lady apples are in the stores!!

[Quassia]

Hi danoid,
I've never used filo pastry .. but according to your recipe for the skinny tart .. the filo takes only 5 mins to bake? It's not puff pastry so I would think 15 mins is too long for filo .. may be it requires a very short baking time as it's wafer thin? Personally, I would make them up in the bun tin as in the skinny tart recipe .. allow to cool & just spoon in the mincemeat as after the mincemeat is rested it's ready to use isn't it? I think Gordon was just warming the mincemeat through in that original recipe to serve hot from the oven.

[danoid]

hey !...good to hear from you again.,....never used filo either, should be interesting....i think there was some confusion and i apologize for that.....i am going to make the shells ahead of time per the tart recipe and not bake them with anything in them.....what i was pondering too was to put the mincemeat in a pan on the stove and bring it to simmering point and let it bubble for 10 mins or so on a gentle heat and let go completely cold and then fill the tart cases and serve them either cold or room temperature with a dusting of icing sugar.......pink lady apples are not quite ready here in the states for i used honeycrisp instead...will see what happens.....thanks for responding and your thoughts!!!!!