Chocolate orange mince pies (V)
Give these festive favourites a citrus twist, with the flavours enhanced by rich, melted Fairtrade chocolate. They’re sure to be a hit at all your seasonal gatherings.
Takes about 1 hr
230g plain flour
110g self-raising flour
2 tbsp caster sugar
170g cold butter, cut into cubes
1 tbsp cocoa
100g bar Co-op Irresistible Fairtrade Dark Chocolate with Orange
Zest and juice of 1 orange
TIME-SAVING TIP - If you don’t fancy making your own pastry, skip step 1 and use ready-to-roll shortcrust instead.
1. Put both kinds of flour in a food processor with the caster sugar and whizz briefly to sift together. Add the butter and pulse until the mixture resembles breadcrumbs. Scrape any mix down from the sides of the processor, then add 4 tbsp cold water and whizz again until the pastry comes together completely.
2. Divide the pastry into two, then return one half to the processor along with the orange zest and whizz to mix the zest in. Remove the orange pastry and return the other half of the pastry to the processor, along with the cocoa. Pulse together, adding a splash of water if the mixture seems a little dry. Both types of pastry can now be wrapped in cling film and put in the fridge, if you aren’t making the mince pies straight away.
3. Heat the oven to 190°C/170°C fan/Gas 5. Mix the mincemeat with about 1 tbsp orange juice.
4. Roll out the pastry to about 4-5mm thick and cut out 12 x 7cm fluted rounds and 12 x 6cm rounds from each piece (you will need to re-roll the pastry). Cut small star shapes (or other Christmas shapes) from the middle of all the smaller rounds.
5. Use the large rounds to line the holes of 2 x 12-hole tart tins, then spoon the mincemeat into the pastry cases. Break each square of chocolate into 4 and pop a little piece on top of every pie.
6. Press one of the smaller rounds on top of each mince pie – mix or match the pastry as you choose. You should be able to see the chocolate through the hole on top.
7. Put the mince pies in the oven and bake for 10-12 minutes. The pastry should be slightly golden and baked on the bottom, with the chocolate oozing. Leave to cool a little before serving.