Mincemeat Braid

Mincemeat Braid
Photography by Maya Visnyei / Recipe Development and Food Styling by Emily Turner

A medley of dried fruits, distilled spirits, and spices, mincemeat reflects Canada’s—particularly British Columbia’s—English roots, where this fruity mix originated. Often used as a filling in pies and tarts, we incorporated the boozy, jammy filling into a buttery puff pastry braid perfect for the holiday season. For more on Canadian baking, order our November/December issue

Mincemeat Braid
Makes about 8 servings
  • Quick Puff Pastry (recipe follows)
  • Mincemeat Filling (recipe follows)
  • 1 large egg (50 grams), lightly beaten
  • 2 teaspoons (10 grams) whole milk
  • 2 tablespoons (24 grams) turbinado sugar
  1. Preheat oven to 400°F (200°C).
  2. On a lightly floured sheet of parchment paper, roll Quick Puff Pastry into a 16x14-inch rectangle. Trim edges of dough. Spread Mincemeat Filling down center third of dough, leaving a 1-inch border at top and bottom. Using a sharp knife, cut 1-inch diagonal strips into dough on both sides of filling. Fold top and bottom pieces over filling, and braid strips of dough over filling. Pinch last piece to seal. Transfer braid with parchment to a rimmed baking sheet. Freeze for 15 minutes.
  3. In a small bowl, whisk together egg and milk. Brush top of dough with egg wash, and sprinkle with turbinado sugar.
  4. Bake until golden brown, 45 to 50 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool for 30 minutes. Serve warm or at room temperature.



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