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Individual Meat Pies With Cointreau Marmalade

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Individual Meat Pies With Cointreau Marmalade

Ingredients

  • 2 cups sifted loosely packed pastry flour
  • 1/2 cup ice-cold water
  • 1/2 teaspoon salt
  • 1 large egg, beaten, cold
  • 1/2 cup unsalted butter, cut in small cubes, cold
  • 8 ounces ground lamb, beef, or veal
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly milled black pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground mace
  • 3 pitted dried plums (prunes), finely chopped
  • 1/2 cup currants
  • 1/4 cup freshly squeezed orange juice
  • 1/2 recipe renaissance dough (above)
  • 1/4 cup cointreau
  • 1/2 cup thick-cut orange marmalade
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