Orange & Chocolate Mince Pies
This could well have been my entry for this month’s We Should Cocoa challenge, but delicious as these were, I have something I hope is a bit more exciting for that. Then again, these were possibly the nicest mince pies I’ve ever eaten. They were the only mince pies CT has eaten and liked! One of our Cornish friends introduced us to this “traditional” way of putting clotted cream inside the pie rather than on top – what a brilliant idea. The photographs are rubbish I’m afraid as I made these and served them up at last week’s tea party and after a couple of glasses of mulled wine, taking photographs was not top of my list of priorities. I made pastry using orange juice and zest and filled the pies with the chocolate mincemeat I made last month.
This is how I did it:
- Made shortcrust pastry using butter, an egg yolk, orange juice & zest, a little icing sugar and half wholemeal / half white flour (can no longer remember quantities).
- Rolled out pastry with extreme difficulty (due to hard butter from very cold kitchen).
- Cut into 12 bottoms and 12 tops
- Filled with homemade chocolate mincemeat.
- Brushed tops with milk then scattered over some flaked almonds.
- Baked for 20 minutes at 180C
- Ate warm with copious amounts of clotted cream.