Christmas Chocolate & Fruit Mince Pies
Spot the photo from 2009, I’m pleased to look back and see my photography has improved over the years.
I can’t believe it is only a few days till Christmas, this week has flown by. It has been a busy December for me with a work trip to Aussie ( the job that pays the bills) and a busy month for my cooking school (my second job that I hope one day can pay the bills) and Christmas group bookings. With the final class for the year behind me today it’s time to get organised for our own festivities. We are hosting Christmas lunch at our house, there will be eight and I and haven’t even decided on the main course. I tend to start at dessert and work the menu back, not surprising really. Having been given crayfish and whitebait that has sorted out the entree. Heston’s Christmas pudding and vanilla Panna cotta with pomegrante and pistachio for desserts but I am still procrastinating on the main course. What about you, are you all organised?
Here is my recipe for chocolate mince pies if you haven’t yet made any.
2 tbs brown sugar
¼ cup brandy
1 small Granny Smith apple, peeled, cored, coarsely grated
100g raisins, coarsely chopped
zest & juice of one small orange
(1/3 cup) orange marmalade
1/2 tsp mixed spice
50g 70% choc, chopped
Combine all the ingredients in a bowl.
Set aside, and soak over night, stir occasionally
Ingredients – pastry
60g icing sugar
Preheat oven to 180 degrees centigrade.
Place the flour, butter & sugar in a bowl.
Work the ingredients together until the mixture looks like breadcrumbs.
Add the egg and bring dough together.
Rest dough in fridge for an hour before rolling out.
Roll the dough out thinly and use a cookie cutter that will fit your cupcake tins, making sure it is large enough to cup the filling.
Add about one heaped teaspoon per case and then cut out star shape out of the pastry for the lids.
Egg wash the star shaped pastry.
Bake for 25 minutes or until golden brown.