Miniature Mincemeat Pies

1. 1

   Mix flour, 6 tablespoons of the confectioner's sugar, 2 1/2 teaspoons orange peel and salt in processor. Add the butter and pulse until soft and crumbly.

2. 2

   Whisk egg yolk and 2 tablespoons orange juice in small bowl. Add to processor; blend until moist clumps form, adding more juice by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Chill in refrigerator 30 minutes.

3. 3

   Butter eighteen mini muffin cups. Mix mincemeat, ginger, cinnamon, remaining 4 tablespoons confectioners' sugar and peel in small bowl. Roll out dough on floured surface to 17-inch round.

4. 4

   Using 2 1/2-in cookie cutter, cut out 18 dough rounds. Press 1 round into each muffin cup, smoothing it against the bottom and up the sides. Reroll the dough and cut out 18 more dough rounds with a 2-inch-diameter cookie cutter. Heap 1 teaspoon mincemeat mixture in each muffin cup.

5. 5

   Brush beaten egg on edges of the smaller dough rounds. Press one round glaze side down on each muffin cup, sealling around edges.

6. 6

   Cut small X in center of each pie. (Can be made 4 hours ahead. Cover pies and remaining glaze separately and chill.)

7. 7

   Preheat oven to 375u00b0F Brush pie tops with remaining egg. Bake until crusts are golden, about 20 minutes. Cut around pies with a paring knife to loosen; turn out onto rack. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.