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Hazelnut Frangipane & Volcanic Chocolate Mince Pies

Hazelnut Frangipane & Volcanic Chocolate Mince Pies


Cinnamon Biscuit Pastry:

365g Plain Flour

50g Icing Sugar

1 tbsp Cinnamon

Pinch Salt

200g Unsalted Butter, cubed

1 Medium Egg

1 tsp Vanilla Extract

Frangelico Roast Hazelnut Frangipane:

100g Unsalted Butter, softened

100g Golden Caster Sugar

2 Medium Eggs

140g Hazelnuts, roasted and medium ground

75g Plain Flour

3tbsp Frangelico Liqueur

150g Dark Chocolate (split into 100g + 50g)

1 Jar Mincemeat


1. Begin the day before with the pastry. Mix the icing sugar, flour, salt & cinnamon in the bowl of a food processor. Add the butter and blitz to a sandy consistency. Add the egg & vanilla and pulse until a dough just forms. This can also be done by hand, rub the butter into the flour mixture lightly, add the egg and vanilla and cut with a knife until a dough forms.

2. Turn out onto a lightly floured surface. Form into a disc and flatten by bashing with a rolling pin. Roll to about 3mm thick and stamp out circles larger than your mince pie tin (I use a 9cm cutter).

3. Line your chosen tin, making sure to press into all the edges without stretching the pastry. Pop in the fridge and chill overnight. This will relax the gluten and set the butter so the pastry doesn’t shrink on baking.

4. The next day, preheat the oven 180c. Cream the butter and sugar for the frangipane for 5 or so minutes or until pale and very fluffy. Add the eggs and beat, the mixture will split but it will come back so don’t worry!

5. Add the flour and ground hazelnuts and mix until just combined. Add the Frangelico and mix in. Transfer to a piping bag.

6. Pop 1 heaped teaspoon of mincemeat in the base of each pastry case. Top with a square of dark chocolate (from the 100g) and pipe a swirl of frangipane on top. Slightly underfill your case as the frangipane will rise in the oven.

7. Bake for 30-35 minutes or until risen, set and golden. Allow to cool for 5 minutes then turn onto a wire rack to cool completely.

8. Once cold, melt the 50g of dark chocolate in a heatproof bowl over a pan of boiling water. Transfer to a piping bag or drizzle over the pies with a teaspoon. Allow to set before devouring!

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