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Suzy Pelta’s Triple chocolate pastry bites
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100g unsalted butter, at room temperature
100g full fat soft cheese, at room temperature
Pinch of salt
150g plain flour
100g milk chocolate spread
50g Waitrose Cooks’ Ingredients Dark Chocolate Chunks, cut into small pieces
50g Waitrose Cooks’ Ingredients White Chocolate Chunks, cut into small pieces
1medium egg, plus a few
90g pack 100s & 1000s
1. Add the butter and cream cheese to a food processor, and pulse until well combined. Add the salt and half the flour, and pulse until the flour is all incorporated. Add the rest of the flour, and pulse until the dough comes together. Put onto a floured work surface, wrap in cling film and chill for at least 2 hours, or overnight.
2. Line a large flat baking tray with baking parchment. Remove the dough ball from the fridge and put it on to a well-floured surface. Coat the dough in the flour, then roll it out so that is approximately the thickness of a £1 coin. Cut out circles using a 7cm round cutter.
3. Place a small amount of chocolate spread into the centre of each pastry circle, then add 4 white chocolate chips and 4 dark chocolate chips. Brush a small amount of water around the circumference of the pastry circle.
4. Carefully fold half of the pastry in, as if you are wrapping a present, then fold the other half over too. Fold each side into the middle. You should end up with a pastry package. Slightly flour your hands, and roll the pastry packages into balls, making sure to remove any joins or gaps in the pastry. Once all the bites are rolled, refrigerate for at least an hour or overnight.
5. 15 minutes before you are ready to bake, preheat your oven to 170oC, gas mark 3. Insert a toothpick into the bottom of a chilled pastry bite, lightly brush it with the beaten egg mixture, and dip into the 100s and 1000s to give it a sprinkle hat. Return to the baking tray, and repeat with all the other pastry bites.
6. Bake for 15-20 minutes until golden brown, then transfer to a wire rack to cool. These are best eaten on the day they are baked, but can be kept in an air tight container at room temperature for up to 3 days.
This recipe was first published in October 2015.