Mince Pies | deZaan

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Cocoa Pate Sable

Ingredients

150g Butter
75g Confectioner’s Sugar
0.5g Vanilla Paste
50g Eggs (Lightly Beaten)
175g Flour
30g deZaan Rich Terracotta Cocoa Powder

Method

In a mixing bowl, add butter, confectioner’s sugar and vanilla paste. Cream together until smooth and light in color.
Gradually add eggs, beating well in between each addition.
Add flour and deZaan cocoa powder and mix. Scrape the bowl down to make sure all ingredients fully blend into dough.
Transfer from bowl to flattened piece of plastic film wrap. Wrap and cool in refrigerator until firm.
Ready to use once firm.

Part 2: Mince Pie Filling

Ingredients

225g Granny Smith Apples (Diced)
200g Mixed Dry Fruits (Raisins, Cranberries, Prunes, Apricot and Candied Ginger) – Chopped
150g Toasted Hazelnuts (Chopped)
120g Dark Brown Sugar
1 Orange (Juiced)
1 Orange Zest
1 Lemon Zest
0.5g Cinnamon (Ground)
0.5g Ginger (Ground)
1g deZaan Rich Terracotta Cocoa Powder
1g Salt
Pinch of Chilli
50ml Brandy

Method

In a medium pot, add all ingredients except for the brandy.
Bring to a soft boil until sugar has completely dissolved.
Take off heat and pour in Brandy. Mix until combined.
Allow to cool down completely before adding into pie molds.
Refer to Assembly below for further instructions.

Part 3: Assembly

Method

Preheat oven to 185ºC. Prepare a sheet tray with parchment paper with pie molds that have been lightly greased.
While the mince pie filling is cooling, roll out pate sable to 4mm thickness. Cut circles (5cm) and form into pie molds.
Cut stars out of the pate sable and add onto sheet tray. Cool stars and pie molds until filling is ready to be used.
Fill the pie molds with mince filling to approx. ¾ of the way. Place the star shaped sable on top of the filling (centered).
Lightly egg wash the top of the pie and place in the refrigerator for 10 minutes.
Bake for approx. 15 minutes (baking time depends on the oven strength).
Once baked, allow to cool down for 10 minutes before removing from molds.
Dust with a bit of powdered sugar once completely cooled.

MORE RECIPES FOR Rich Terracotta

Rich Terracotta Miso Butter

Cocoa and Yogurt Tart

Champagne Cocoa Mousse

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