Best 4 Mincemeat Filled Braid Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of pastries, where sweet and savory unite, there exists a delicacy that captures both taste buds and imaginations alike—the mincemeat filled braid. This culinary delight, often associated with the festive season, is a testament to the ingenuity and creativity of bakers worldwide. As you embark on a journey to discover the perfect recipe for this delectable treat, let us guide you through the intricacies of its preparation, unveiling secrets and techniques that will transform your kitchen into a haven of baking magic.

Check out the recipes below so you can choose the best recipe for yourself!

MINCEMEAT-FILLED BRAID



Mincemeat-Filled Braid image

Mincemeat has gotten such a bad rap over the years. Raisins, currants and other dried fruit, richly spiced and soaked in brandy...what's wrong with that? My family and I love it tucked inside this gorgeous-looking bread. It's perfect for breakfast or with dinner. -Loraine Steinfort, Shelbyville, Indiana

Provided by Taste of Home

Time 55m

Yield 1 loaf (16 slices).

Number Of Ingredients 16

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1 large egg, room temperature
1/4 cup butter, softened
1/4 cup sugar
3 tablespoons buttermilk blend powder
1 teaspoon salt
1/4 teaspoon baking soda
3 to 3-1/2 cups bread flour
FILLING:
1 package (9 ounces) condensed mincemeat
1 cup water
ICING:
1/3 cup confectioners' sugar
2 teaspoons water
1/8 teaspoon almond extract

Steps:

  • Dissolve yeast in warm water. In a large bowl, combine next 6 ingredients, yeast mixture and 1-1/2 cups flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for filling, crumble mincemeat in a small saucepan; add water. Bring to a boil. Reduce heat; cook over medium-low heat until thickened, 20-25 minutes. Set aside; cool., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 14x4-in. rectangle. Spread a third of the filling down the center of each strip; bring the sides of each strip together over filling. Pinch seams to seal. Place strips, seam side down, on a greased baking sheet and braid. Pinch ends to seal; tuck under. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool. , Combine icing ingredients; drizzle over braid.

Nutrition Facts : Calories 206 calories, Fat 4g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 287mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

MINCEMEAT



Mincemeat image

Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.

Provided by Ita

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 50m

Yield 24

Number Of Ingredients 15

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 large green apple, peeled and finely chopped
1 ¼ cups sultana raisins
1 ⅛ cups white sugar
½ cup dried currants
½ cup raisins
½ cup butter
½ cup chopped almonds
1 ½ tablespoons grated orange zest
½ teaspoon ground cinnamon
1 cup brandy

Steps:

  • Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
  • Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
  • Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
  • Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g

MY OWN MINCEMEAT PIE FILLING



My Own Mincemeat Pie Filling image

I have used lots of different mincemeat recipes, and created my own, using the most delicious and inexpensive combinations (but really, this recipe is very traditional, nevertheless). You may devise whatever combinations are convenient and inexpensive for you. Throw in whatever's in season, also leftovers you've got (cranberry sauce from Thanksgiving, oatmeal from breakfast, old bread, etc.) Mincemeat will take anything, it seems, and still taste just exactly the same -- that is, exquisite! So for Heaven's sake make whatever changes are thrifty for you, but you may keep the quantities about the same.

Provided by Rosa Christine Reeve

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h40m

Yield 8

Number Of Ingredients 15

1 pound ground beef
½ cup ground suet (white beef fat)
4 apples - peeled, cored and chopped
1 cup brown sugar
1 cup brandy
¾ cup raisins, chopped
½ cup walnuts, chopped
½ cup chopped dried mixed fruit
½ cup candied mixed fruit peel, chopped
1 lemon, juiced
1 teaspoon salt
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves

Steps:

  • Place the ground beef into a skillet over medium heat, and cook and stir until the beef is well browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
  • In a large cast-iron or other heavy skillet over medium heat, mix the cooked beef, suet, apples, brown sugar, brandy, raisins, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves. Stir the mincemeat until thoroughly combined and the sugar has dissolved, and bring the mixture to a boil. Reduce heat to a simmer, and cook until the flavors have blended and the mincemeat filling is thickened, about 1 hour. Stir occasionally.
  • Use as mincemeat pie filling.

Nutrition Facts : Calories 568.6 calories, Carbohydrate 59.8 g, Cholesterol 42.9 mg, Fat 23.6 g, Fiber 3.4 g, Protein 11.8 g, SaturatedFat 9.7 g, Sodium 334.4 mg, Sugar 34.3 g

MINCEMEAT & SHORTBREAD SQUARES



Mincemeat & shortbread squares image

An easy alternative to mince pies. For a festive presentation, pile the squares on a cake stand and top with holly and a snowy dusting of icing sugar.

Provided by Good Food team

Time 1h5m

Yield Cuts into 16 squares

Number Of Ingredients 9

250g pack butter , at room temperature
100g golden caster sugar
1 tsp vanilla extract
11/4 tsp ground cinnamon
1/2 tsp ground cloves
250g plain flour
140g ground rice
350g mincemeat (top-quality or homemade)
2 tbsp granulated sugar

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough.
  • Halve the dough and press one half evenly into the base of the tin. Spread the mincemeat over the top, leaving a 1cm border around the edge. Roll out the remaining dough between 2 sheets of baking parchment to a 20cm square, then slide onto the mincemeat. Seal around the edge with your fingers gently press all over until dimpled, then prick all over the top with a fork.
  • Bake for 25-30 mins until lightly golden. Mix the granulated sugar with the remaining 1/4 tsp cinnamon and sprinkle over the top. Cool in the tin before cutting into squares. Will keep for 3 days in an airtight container.

Nutrition Facts : Calories 301 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

Tips:

  • To make the mincemeat filling, you can use a store-bought mincemeat or make your own using a recipe. If you are using a store-bought mincemeat, be sure to add some spices, such as cinnamon, nutmeg, and cloves, to give it more flavor.
  • If you are using a frozen puff pastry sheet, be sure to thaw it completely before using it. This will help to prevent the pastry from cracking when you fold it.
  • When you are braiding the pastry, be sure to pinch the ends together to seal them. This will help to prevent the filling from leaking out.
  • Before you bake the braid, brush it with an egg wash. This will help to give the pastry a golden brown color.
  • Serve the braid warm with a dollop of whipped cream or ice cream.

Conclusion:

Mincemeat-filled braid is a delicious and festive holiday treat. It is perfect for serving at a Christmas party or brunch. With its sweet and savory filling and flaky pastry, this braid is sure to be a hit with everyone who tries it. So next time you are looking for a special holiday treat, be sure to give this mincemeat-filled braid a try.

Related Topics