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 Viennese, chocolate orange mince pies.

This recipe sounds bizarre, but actually, they are a very tasty chocoholic's version of the traditional mince pie. Even my husband a devout mince pie traditionalist was won-over by the melt in the mouth, chocolate orange centre, and crisp Viennese topping.

Pastry

285g (10oz) plain flour
200g (7oz) butter(softened)
1 egg(beaten)

Viennese

115g(4oz) butter, softened
30g (1oz) icing sugar, sieved
1/4 teaspoon vanilla essence
115g (four and a half ounces) plain flour
30g (1oz) cornflour

Filling

411g jar Mincemeat
125g bag of chocolate orange mini's
Small amount of melted chocolate orange for spinning (optional)

Method

Grease a 32"x24" mince pie tin and pre-set the oven to 190C, 375F, Gas mark 5.

To make the pastry - sieve flour, then rub the butter into the flour with your fingers until it forms fine crumbs, then add the beaten egg and gently knead it with the palm of your hand, until it all binds together. Leave to rest for fifteen minutes. 

Roll the pastry out on a floured surface, too approximately 3mm thick. Then using a 3" round cutter, cut out 12 circles then press each one down into each cup indent on the mince pie tin.

Place two chocolate orange mini segments into the bottom of each pastry cup then divide the mincemeat between each by spooning it over the top of the chocolate with a teaspoon, then smoothing it out with the back of the spoon.  

Put aside while you make the Viennese. Cream the butter and sugar until light and fluffy. Add the essence and beat well. Mix in the flour and cornflour. Then fill a piping bag fitted with a 1 cm (3/8in) star nozzle and pipe a circle of Viennese around the edge of each mincemeat and chocolate orange filled pastry cup.

Place in oven and bake for 20-25 minutes or until the Viennese and the edge of the pastry is golden brown. Allow to cool, then remove from tray. Optional - when cool spin circles with the melted chocolate over the top.

Tip- Due to the pastry quantity being based around using one egg, you will probably have some pastry leftover so why not use the remaining pastry to make some old fashioned jam tarts?

 

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