I have always loved mince pies, they remind me of the Christmas’s spent at my Granny’s house. I can easily eat a dozen of them no problem, but Justin, and most of his family don’t like them so, because I want to make something special for my family this Christmas I was told about a chocolate and orange mince-pie recipe – oh.my.goodness!
I have to tell you though that when Cadbury’s brought out the orange flake my taste buds did a little “don’t you dare eat that” and I couldn’t bring myself to eat one, the thought was just too much for me, almost the same as getting my head around having chocolate spread on bread … (I still haven’t managed that one yet) but then a friend of my bought a Lindt slab of orange chocolate and I decided to have a piece – holy moly – I was addicted!! So when I given this orange-chocolate mince-pie recipe it became my ‘Christmas baking 101!
Chocolate and Orange Mince Pie
Ingredients for the mincemeat:
- 25 gram(s) dark chocolate chips
- 125 gram(s) mixed dried fruit
- 25 gram(s) dried cherries
- 45 mls marmalade
- ½ large Cox’s apple, coarsely grated
- 5 mls ground mixed spice
- 15 mls cream sherry
- For the mince pies
- Flour, to dust
- 350 gram(s) shortcrust pastry
- 1 batch chocolate orange mincemeat, as above
- 1 medium egg, beaten
- Icing sugar, to dust
- Combine all the mincemeat ingredients in a bowl. Use immediately or
- keep chilled in a sealed container for up to two weeks.
- Preheat oven to 190°C (170°C fan) mark 5. Roll out pastry on a floured surface until it’s 3mm thick. Stamp out 12 rounds using an 8cm fluted cutter and line a 12-hole bun tin.
- Divide mincemeat among pastry cases. Re-roll pastry and stamp out lids. Top each pie with a lid and brush with beaten egg. Bake for 12-15min until golden. Leave in tins for 3min, then transfer to a wire rack to cool. Serve warm or at room temperature with a dusting of icing sugar
*if anyone tries this before I do – let me know how it went*