Lemoensjokolade- vulsel vir Kerspasteitjies in 5 Minute
Ingredients
To make the filling
•25g dark-chocolate chips
•1 25g mixed dried fruit
•25g dried cherries
•3 tbsp marmalade
•½ large green apple, coarsely grated
•1 tsp ground mixed spice
•1 tbsp cream sherry
Combine all ingredients in a bowl. Use immediately or keep covered and chilled for up to two weeks.
To make mince pies
•flour, to dust
•350g shortcrust pastry
•1 batch chocolate-orange mincemeat, as above
•1 medium egg, beaten
•icing sugar, to dust
Directions
1.Preheat oven to 170°C. Roll out pastry on a floured surface until it’s 3mm thick. Stamp out 12 rounds using an 8cm fluted cutter and line a 12-hole bun tin (a tin with shallow indents).
2.Divide mincemeat among pastry cases. Roll out pastry again and stamp out lids, using either the same cutter or a star-shaped cutter. Top each pie with a lid and brush with beaten egg. Bake for 12 to 15 minutes until golden. Leave in tins for 3 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature with a dusting of icing sugar.
