This is how I did it:
- Made shortcrust pastry using butter, an egg yolk, orange juice & zest, a little icing sugar and half wholemeal / half white flour (can no longer remember quantities).
- Rolled out pastry with extreme difficulty (due to hard butter from very cold kitchen).
- Cut into 12 bottoms and 12 tops
- Filled with homemade chocolate mincemeat.
- Brushed tops with milk then scattered over some flaked almonds.
- Baked for 20 minutes at 180C
- Ate warm with copious amounts of clotted cream.
These will be my contribution to the fabulous Christmas tea hosted this month by Kate of What Kate Baked. Can't wait for that groaning table of festive goodies! The tea party is one of many hosted by Kate or Karen of Lavander and Lovage for their Tea Time Treats event.
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ReplyDeleteCream in mince pie? I may just be tempted to try one! I'm not a fan of mince pies but orange, chocolate and cream sounds like a good combination! In case I don't get back here before Christmas, I'd like to wish you and your family a very happy Christmas :)
ReplyDeletehaving had success with chocolate in my fruitcake I am sure I would love these - and E would love the cream in his - brandy cream of course!
ReplyDeleteI love all these twists on traditional mince pies that are springing up on blogs this year - I'm also very pleased to note that we are peas in a pod when it comes to photographing food at a party lol
ReplyDeleteBaking Addict - thank you. CT was not a fan of mince pies either, till he tried these!
ReplyDeleteJohanna - oh the possibilities are endless - rum butter would be good in there too.
Chele - he he! It's particularly hard to remember about photography when you have friends to talk to and look after. Yes, am thinking to put ground almonds in the pastry next time.
These are a great twist on the usual mince pie, thanks for submitting to the challenge!
ReplyDeleteThese look excellent. Merry Christmas.
ReplyDeletePass the mulled wine and bugger the camera! They look great and I love your pastry recipe with the addition of orange zest....I may have to try that!
ReplyDeleteThey look great - I like the idea of lifting the pie lid to add the cream - yum indeed!
ReplyDeleteFORGOT to say, as I had drank so much of your mulled wine, THANKS for entering these into Tea Time Treats! Hic.....
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I'm not a huge fan of traditional mince pies but these Orange and Chocolate mince pies sound delicious. Love how the cream goes in the pies too!
ReplyDeleteI'm making mince pies tomorrow so will definitely be trying some with clotted cream inside - now where's my shopping list, must add clotted cream.
ReplyDeleteOoh ooh ooh. Cream in the mince pie!!! Mince pie heaven you mean?!?! What an excellent idea. Now. Where's my credit card and whats they number for the Cornish Lincolnshire Express Helicopter?
ReplyDeleteI'm full of admiration that you managed to take photos at all .... one sniff of the vino, and all I want to do is eat!!!
ReplyDeleteLove the idea of putting the cream in there.
I shouldn't have read this post. Clotted cream in the mince pie could only ever be the ultimate and best of ideas. Trust your Cornish mates to be so clever. Back to the shops now for clotted cream!
ReplyDeleteOrange/clementine pastry is one of my all time favourites and I LOVE the idea of chocolate mincemeat. These pies look perfect, yum.
ReplyDeleteI was desperate to try and make exactly these after I read your chocolate mincemeat recipe! But, unfortunately, I completely ran out of time before I left the country for Christmas. Perhaps I'll have a go at them when I return and have choc orange mince pies in January - why not?! ;)
ReplyDeleteI wish I had found this one when I making hte mince pies for Jo Yeates at the end of last year they would have gone down a treat. Oh well bookmarked it for this Christmas.
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