Filled with either a gooey praline or chocolate ganache centre, mince pies are transformed into an even more fabulous festive treat. This is an easy recipe to replicate that modernises a traditional Christmas pudding.

Επίπεδο:: Εύκολο
Φτιάχνει:: 20

175 g

plain flour
150 g

butter
75 g

Icing Sugar
25 g
30 g

cocoa powder
1 piece(s)

Egg
1 pinch

salt

Cream the butter and sugar together. Sieve the remaining dry ingredients together. Add the egg slowly. Add the dry ingredients and combine to form a dough. Rest in the fridge before use.

400 g
50 g

Callebaut Dark Chocolate - 811 - 5kg Block
50 g

Callebaut Milk Chocolate - 823 - 5kg Block

Add the chocolate callets to the mincemeat and mix well. As well as adding chocolate to mincemeat you can personalise it by adding orange zest, rum, brandy etc.

60 g

icing sugar
60 g

ground almonds
120 g

butter
125 g

flour
10 g

cocoa powder
2 spoon(s)

Baking powder
1 pinch

salt
1 piece(s)

lemon zest

Rub all the ingredients in together. Then leave to set. Then press through a coarse sieve.

Praline Centres: place a teaspoon of mincemeat into the bottom of the pie. Pipe a small amount of praline (approximately 10g) place more mincemeat on top to fill the pie. Sprinkle the crumble topping over the pie (approx 10g). Bake in a preheated oven at 170c for 12 minutes.