Dearly Beloved, we are gathered here today to witness the joining of two very beautiful entities in a marriage culminating in one to rule them all: The Brownie Mince Pie.
All things good about the holidays, Mice Pies and a certain chap called ‘Terry’ Chocolate Oranges.
Perfect for everyone, even Mince Pie misanthropes like myself….
225g Gluten Free Pastry Flour
1 tsp Xanthan Gum
110g Cold Unsalted Butter, cut into small cubes
2 tbsp Caster Sugar
Pinch Cinnamon, ground
1 Large Egg, beaten, plus 1 tbsp Iced Water if needed
¾ Jar Mincemeat
200g Dark Chocolate, chopped into pieces
150g Unsalted Butter
150g Caster Sugar
50g Light Muscovado Sugar
1 tsp Orange Extract
½ Orange, zest
100g Ground Almonds
½ tsp Salt
Icing Sugar, White Chocolate, melted to decorate
1. Make sure you have a 12 hole deep sided muffin tin to hand.
2. Begin the day before you want to bake. Whisk the xanthan gum, salt, and cinnamon into the flour. Add the butter, and with cold hands (run under a cold tap then dry) rub the butter into the flour until it resembles breadcrumbs.
3. Add the sugar and stir through.
4. Add the egg, and with a quick motion cut it through the mixture using a knife, if it seems dry, add the water, you are looking for a smooth dough that isn’t wet or sticky.
5. Form into a ball and flatten into a disc then roll out to the thickness of a pound coin. Using a cookie cutter, cut out rounds larger than the holes in your muffin tin. Line the moulds, trim the excess, and refrigerate overnight covered int plastic film. This allows the flour to fully hydrate ton prevent shrinking.
6. The next day, add the chocolate and butter to a heatproof bowl and melt in the microwave in 30 second bursts until smooth and silky (this can also be done over a double boiler).
7. Set aside to cool whilst you whisk the eggs and sugars in a stand mixer until pale and a ribbon just holds on the surface. This can also be done by hand with a lot of elbow grease! Preheat oven 180C.
8. Add the orange extract and zest to the chocolate and gently mix through the egg mixture.
9. Add the salt to the almonds and fold this through.
10. Spoon 1 tsp mincemeat into the base of each pastry case then, top with the brownie batter to come just below the rim of the pastry.
11. Bake for 20-25 minutes or until risen and cracked on the surface.
12. Still in the tins, allow to cool to room temperature, then pop in the fridge to chill for at least 2 hours.
13. Once cold, remove from the tin and decorate with melted white chocolate and icing sugar.