Chocolate & Orange Mince Pie Recipe
Rebecca: Normally I’m the one doing the baking and following recipes with some success, but Ive handed the responsibility over to Isla to feed us all in the office while we work! Seeing as it’s the festive season, Isla made some chocolate and orange mince pies (which are scrumdiddlyumptious) and I’ve managed to convince her to write a blog post about it
So heres how she got on!Isla: Not content with a standard mince pie recipe, I wanted to take mince pies to the next level and give them the ultimate Christmas twist
here comes the Chocolate & Orange Mince Pie Recipe! For the ultimate mince pie making experience, make sure you have the festive tunes playing (this station plays them non- stop…http://www.smoothchristmasradio.com/) its brilliant!
To find my recipe, the first place I headed towards was Pinterest (of course!) and I found some good looking mince pies. I picked the one that looked most impressive and the follow through link took me to the BBC Good Food website where lo and behold was the original recipe but remember this is my take on it!
For the Pastry
225g plain flour
50g ground almonds
Grated zest of ½ orange
50g golden caster sugar
1 egg yolk
For the filling and decoration
400g jar of mincemeat
100g chopped dark chocolate
Grated zest of ½ orange
1tbsp Grand Marnier
1 egg white, lightly whisked
Golden caster sugar
- Put flour, almonds, orange zest, sugar, and grated orange zest in a bowl and grate the butter into it using a cheese grater (top tip from my Gran!). Use your finger tips to gently rub the fat into the dry ingredients until it resembles fine breadcrumbs (note: if you have a food processor you can whizz this in no time at all!)
- Add the egg yolk and a teaspoon of cold water and work to form a dough. Wrap in cling film and chill for 30 minutes or thereabouts.
- Preheat the oven to fan 180C/conventional 200C/gas 6. Roll out the pastry thinly, and with a cutter just slightly bigger than the bun tin holes, stamp out roughly 18 rounds mine were approx. 9cm wide. The thinner the pastry the better in my opinion!
- Line the bun tins; they may crease a bit here and there but don’t worry it adds to the home made look
- In a bowl add the mincemeat, the other half of the orange zest, the chocolate pieces and Grand Marnier (I didn’t measure here it smelt so good!) then mix.
- Put a heaped teaspoon of mincemeat in each pastry case. Knead the trimmings of the pastry and roll out add a bit of water if you need it to stick together more. Then use a star cutter to make 18 stars.
- Put a star on top of each pie. Brush stars and pastry edges with egg white and dust lightly with caster sugar. Bake for 15-20 minutes until the pastry is crisp and golden. Cool in the tins for 10 minutes before transferring to a wire rack. Dust with icing sugar for the final snow like effect .enjoy with a spoonful of crème fraiche or a nice dollop of clotted cream (if you are Cornish like me!)
Verdict in the office
Angie (Our Category Marketing Manager): Melt in the mouth pastry, a rich gooey filling with a perfect combination of spices of winter orange and chocolate with a good kick of brandy at the end!
John (Head of Marketing): It was lovely, very nice!
Rebecca: The pastry was perfect, the filling was well flavoured and you got a really good hint of chocolate orange! Plus I think they looked like happy mince pies and happy looking food is always the best kind.
I’d say my chocolate & orange mince pie recipe has gone down fantastically! Try out this recipe for yourself and tell us how it went or share your own mince pie recipes on our Facebook or Twitter pages.