Mince Pies

Directions

1. 1
   Cut the pastry: On a lightly floured surface, roll out the dough to 1/4 inch thick, forming a large circle. Using a 41/2-inch biscuit cutter, cut out 6 circles of dough for the bottom crusts. Then using a 4-inch biscuit cutter, cut out 6 more circles for the top crusts. One pressing of the dough should more than amply yield 12 cuts.
2. 2
   Make the pies: Line six 4-inch fluted removable bottom tart pans with a bottom crust, pressing it into the bottom and sides. (The pastry should fit perfectly.) Fill each pan with 1/3 cup of mincemeat. Using the tip of your finger, moisten the pastry all around the edge with water. Then cover each tart with a top crust. Press the edge of the top crust into the moistened edge of the bottom crust to seal the pies. Using the tip of a paring knife, cut two 1/2-inch slits near the center of each tart to allow steam to be released. Place the tarts on a baking sheet and refrigerate them for at least 1 hour or up to 4 hours. THE PIES MUST BE ICE COLD WHEN THEY ARE PUT IN THE OVEN.
3. 3
   Bake the pies: Preheat the oven to 350°F. Arrange the pies on one rack in the oven and bake for 20 minutes, until golden brown. Transfer them to a wire rack to cool for 10 minutes.
4. 4
   Make the whipped cream: Place the cream in a chilled medium mixing bowl. Using a hand-held mixer, beat the cream on medium-high speed until soft peaks form, about 2 minutes. Release the pies from their pans and serve warm with the cream
5. 5
   Reprinted with permission from My Irish Table by Cathal Armstrong and David Hagedorn, copyright (c) 2014.Published by Ten Speed Press, a division of Random House, Inc. Photography (c) 2014 by Scott Suchman Front cover photograph (c) 2014 by Sang An