For the recipe Chocolate Orange Mince Pies
|150 g||Plain Flour|
|25 g||Dr. Oetker Fine Dark Cocoa Powder|
|75 g||Unsalted butter|
|25 g||Caster Sugar|
|30 ml||Whole Milk (2 tbsp)|
|5 ml||Valencian Orange Extract (1 tsp)|
|100 g||Dr. Oetker Dark Chocolate Chips|
|7.5 ml||Valencian Orange Extract (1 1/2tsp)|
|about 15 g||Icing Sugar (1 tbsp)|
|1||Medium Egg (beaten)|
Lightly grease a 12 hole bun tray and pre-heat your oven to 200°C/180°C fan/Gas Mark 6. Place the flour, Cocoa Powder and sugar in a bowl and mix until all combined. Add the butter to the bowl and rub into the dry ingredients until the form a breadcrumb consistency.
Add the egg yolk and stir through so the mixture begins to clump together. Add the milk and Orange Extract and using your fingers begin to bring pastry dough together. Pour the pastry dough onto a lightly floured surface and knead lightly to form a smooth dough.
Roll the pastry out onto a lightly floured surface to a thickness approx. 1/2cm. Using a round cutter slightly larger than your bun tray cut 12 circles out of the pastry, re-rolling as necessary. Place the circles of pastry in the bun tray a press into place.
Place the pastry cases in the fridge to chill whist the make your filling. Re-roll the remaining pastry and cut out 12 stars using a star cutter and place on a piece of greaseproof paper and set to one side.
Place your mince meat, Chocolate Chips and Orange Extract into a bowl and mix together until combined.
Remove the pastry cases from the oven and evenly divide the filling between the pastry cases. Place a pastry star on top of each mine pie and finally brush with the egg glaze.
Place the mine pies in the oven and bake for 15-20 minutes until the filling in bubbling and the pastry has darkened in colour slightly. Remove from the oven and leave to cool in the tin. Once cooled remove from the tin and dust with icing sugar, you are now ready to enjoy your festive treats!
|Per Serving||Per 100 g / ml|
|Fat||11.32 g||13.47 g|
|Carbohydrate||44.26 g||52.69 g|
|Protein||3.46 g||4.12 g|