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Martha Collison’s Chocolate orange mince pies
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200g plain flour
20g cocoa powder
35g icing sugar
125g butter, diced
1 medium egg yolk
410g jar mincemeat
100g dark chocolate, finely chopped
100g double cream
100g caster sugar
1. For the pastry, pulse the flour, cocoa powder, icing sugar and butter in a food processor until it resembles fine breadcrumbs. Add the egg yolk and a little cold water if necessary, and pulse again until the mixture forms a soft dough. Shape the mixture into a ball, wrap in clingfilm and place in the fridge for 30 minutes.
2. Mix the mincemeat with the zest of 1 orange and half its juice, and set to one side.
3. Preheat the oven to 180°C, gas mark 4. Roll the pastry out to ½ cm thickness and cut out 12 x 9cm circles using a pastry cutter. Press the circles into a greased muffin tray, pushing the pastry up against the sides a little. Divide the mincemeat between the cases.
4. Bake for 20 minutes or until golden and crisp. Meanwhile, make your candied orange peel for decorating the pies. Put 100ml water into a saucepan, stir in the sugar and heat gently until dissolved. Zest the remaining orange, then stir the zest into the sugar syrup. Simmer gently for 5-10 then strain, lift out and leave to dry.
5. Allow the pies to cool slightly before removing from the tin. To make the ganache topping, heat the cream until steaming and then pour over the chopped chocolate, stirring occasionally until melted. Top each mince pie with a layer of chocolate ganache and a sprinkle of candied orange zest.
This recipe was first published in October 2018.