ENCLOSE HAZELNUT CHOCOLATES IN CHOCOLATE GELATO, THEN COVER IN A CRISP DARK CHOCOLATE COATING. IF YOU’RE GIFTING THESE, DON’T FORGET THE COOL BAG!
AUSSIE MINCE PIES
MAKES 30
This pastry is very short and crumbly which can make it a little tricky to work with, but it’s worth the effort for the result. Alternatively, you can substitute with store-bought sweet shortcrust.
150g mixed dried fruit (we used apricot, peache, apple, pineapple and mango), finely chopped
35g unsalted butter, melted and cooled
½ Granny Smith apple, coarsely grated, excess water squeezed out
1 tbs cornflour
100g caster sugar
Finely grated zest of ½ orange
1 tbs brandy
¼ tsp each ground cinnamon, allspice
Pinch freshly grated nutmeg
Icing sugar, to dust
PASTRY
4⅔ cups (700g) plain flour
1 cup (120g) pure icing sugar, sifted
440g cold unsalted butter, finely chopped
2 egg yolks, plus 1 egg, lightly beaten
For the pastry, combine flour and icing sugar in a bowl. Add butter then use your fingertips to rub the butter into the flour mixtur to form fine crumbs. Add egg yolks and 2 tbs cold water and bring together to form a smooth dough. Enclose in plastic wrap and chill for at least 2 hours.
Combine dried fruit, butter, apple, cornflour, sugar, zest, brandy and spices in a bowl and chill for at least 2 hours.
When ready to assemble, remove pastry from fridge and leave at room temperature for 30 minutes. Line 2 large baking trays with baking paper. Cut in half Working with 1 half, liberally flour work surface and flour both sides of pastry. Roll out to 1.5mm thick. Using a 6.5cm round fluted pastry cutter,
