Looking for the perfect festive treat to serve up when you have visitors over the Christmas holidays?
AVOCA got you covered.
Our favourite food, fashion and homeware brand has just shared the recipe for their super-festive dark chocolate and orange mince pies, and honestly, you can’t get more Christmas-y than that.
The combination of rich dark chocolate and orange is a real winner – meaning, if you are looking to drop off the perfect foodie treat to someone who might be cocooning or staying at home this Christmas, these mince pies are it!
This recipe makes about 20-24 mince pies depending on the size of the muffin tins.
Preheat oven to 165°c / gas mark 4 ½
For the chocolate pastry
400g plain flour
275g unsalted butter
75g icing sugar
75g ground almonds
75g ground almonds
50g cocoa powder
2 large egg yolks
2-3 tbsp milk
For the mincemeat
900g dark brown muscovado sugar
450g vegetarian suet
110g mixed peel
125ml brandy or whiskey
3 tbsp marmalade
2 large cooking apples, grated
Zest of 3 large oranges
100g good quality dark chocolate, coarsely grated
The chocolate pastry
- Sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the icing sugar, ground almonds and cocoa powder.
- Make a well in the centre. Add the egg yolks (and a little milk if necessary) and mix until it comes together in a ball.
- Wrap in Clingfilm, refrigerate and leave to rest for 20-30 minutes.
- In a large bowl combine all the dried fruit, cover the fruit with boiling water and allow to plump up in the liquid for 30 minutes, then drain well.
- Transfer the drained fruit into a clean bowl and mix in the remaining ingredients, stirring well.
- The mincemeat is better if it is matured for a few days before being used.
To make The Mince Pies
- Grease the mince pie or muffin tins well.
- Roll the chocolate pastry out to about 3mm thick and cut out 24 circles, around 2cm larger than the diameter of the holes in your tin. Then line the tins.
- For the top of the pies cut out 24 smaller stars, holly leaves or Christmas trees to use as lids.
- Generously fill the pastry bases with the chocolate mincemeat, then place a lid on top and gently brush with a little milk.
- Bake in the preheated oven for 20-25 minutes.
- Allow to cool slightly in the tin and then remove from the tray to cool fully on a wire rack.
- Dust with icing sugar and serve. These keep well in an airtight container for up to a week.
Explore AVOCA’s range of festive food and gifting online at www.avoca.com