Chocolate and Orange Mince Pies
Chocolate and Orange Mince Pies would be a luxurious twist on a classic holiday treat! The combination of rich chocolate and zesty orange perfectly complements the spiced fruit filling in mince pies, making them a delicious addition to your holiday baking collection. Here’s a recipe idea to inspire you:
Prep Time 15 mins, plus chilling time
Bake time 20 mins
Makes 12
Equipment:
Tala Stoneware Blue Mixing Bowl
Tala Perfromance 12 Cup Bun Tin
Ingredients:
Pastry
150g plain flour
50g cacao powder
130g unsalted butter, at room temperature
65g caster sugar
1 egg
Pinch of salt
1 teaspoon orange zest
Zest of 1 orange
Filling
400g mincemeat
100g chocolate chips
Zest of 1 orange
Method:
1. Add the flour, cacao powder, sugar and salt to a large mixing bowl. Add the butter and work with your fingertips until you get fine crumbs.
2. Add the egg, orange extract and zest and mix until you get a smooth dough. Wrap in cling film and refrigerate for 30 mins.
3. Add the mincemeat, chocolate chips and orange zest to a small mixing bowl and combine together. Set aside.
4. Roll the pastry out on a lightly floured surface to a thickness of 4 mm. Use a 10 cm round cookie cutter to cut 12 bases for the mince pies.
5. Place each base into the hole of a muffin tin, previously greased with some butter.
6. Divide the mincemeat between the 12 mince pie bases.
7. With the remaining pastry dough, cut out 12 stars and place each star on top of each mince pie to decorate.
8. Bake in a preheated oven to 180°C/160°C fan/gas mark 4 for 20 mins until the pastry is cooked.
9. Let cool down then sprinkle with some icing sugar.
10. Enjoy!