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.
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!
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!
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)
great use of left over sweet mincemeat. The mixture is bulked out with
apple which contains no additional sugar.
Hands on time: about 30 mins Cook time: 25 mins Yield: serves 4 – 6
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
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.
This post has been shared with:
No Waste Food Challenge hosted by Elizabeth at Elizabeth’s kitchen Diary