So there is this great Dutch bakery near the house that has the best lemon filled donuts. Around a mile away from the bakery, my mouth starts watering. (I really should keep a bib in the glove compartment, lol.) And in this bakery, besides delicious baked goods are Dutch food items, cheeses and such and I came across this meatball seasoning that I have used a few times and has been a great seasoning to yes, meatballs. It’s spicy with nutmeg, coriander and ginger and it adds a nice and different touch to the average meatball. It’s a nice transition from the parsley and lemon or cilantro and lime flavors, from the warmer days. And as I see these jars of mysterious mince meat pop up around this time of year, I can see how a savory and sweet meat pie would be appealing. So I thought to myself, this seasoning would be great to make a mince meat pie! And the flavor of the filling was great, slightly sweet, a little spicy and oh so savory. But the filling ended up shrinking a bit, so if there are any true mince meat pie makers out there, I would love some tips! And I ended up poking the pie to take the internal temperature and after that, the juices ran from the center (volcano-like), spreading the juices throughout the crust, softening it. So I wonder if I didn’t poke the center would it have come out better? I would love to hear any thoughts! And if you want to hold the crust, mince meatballs or mince meat patties would be nice using the filling. Enjoy!
- 2 pounds ground lean turkey
- 1 Fuji apple, peeled and grated, squeezed extra dry
- 2 Medjool dates, pitted and finely chopped
- 1 1/2 teaspoons Gehakt seasoning, (or you can also use a mix of ground mace, cloves, pepper and nutmeg)
- 2 teaspoons heavy cream
- 1/2 cup panko breadcrumbs
- 1 egg
- sea salt
- 1 9″ ready to roll pie crust
Combine the turkey, apple, dates, panko crumbs, egg and seasonings well. Prepare your pie crust, pressing firmly into the plate, trimming the excess if you like or scalloping the edge. Press the turkey mixture into the pie shell, smoothing the surface of the pie, so it’s even. Cover the pie crust with pieces of aluminium foil so they don’t brown too quickly and end up burning. Place in a 350 degree pre-heated oven and bake for 45 minutes. Uncover the crust and continue baking for about 30 minutes or longer until nice and brown. Let it rest about 10 minutes before you cut into it. If making the meatballs or patties, heat up a canola oil until hot and fry up in batches. Serve with creamy mashed potatoes and sauteed red cabbage and onions on the side. A creamy gravy would be nice too. Enjoy!