Chocolate and Pistachio Mince Pies
This mince pie it has a really rich and fruity mince meat and then the lovely soft pistachio centre is just what you need at Christmas for a bit of luxury.
This mince pie it has a really rich and fruity mince meat and then the lovely soft pistachio centre is just what you need at Christmas for a bit of luxury.
Shelf life:
5 days
Conservation:
Room temperature
Containing: 4 Components
Demonstration video<span>Chocolate and Pistachio Mince Pies</span>

Black Sweet Paste

Ingredients: Black Sweet Paste

  • 225 g
    plain flour
  • 25 g
    DCP-10BLACK
  • 40 g
    icing sugar
  • 2 g
    salt
  • 150 g
    vegan butter
  • 20 g
    Oat milk

Preparation: Black Sweet Paste

Place the dry ingredients and butter into a food mixer. Mix until a bread crumb texture is achieved.
Add the plant milk and bring the mix together to form a dough.
Wrap in cling film and rest in the fridge until needed.
Roll out between two pieces of silicone paper to 5mm thick
Cut out circles approximately 6cm in diameter
Place into moulds and then fill with 15g of mincemeat and then put  praline filling on top with streusel. 
Grate the frozen streusel and place on top of the mincemeat 
Bake in a pre-heated oven for 8-10 minutes at 180c

Noir Streusel

Ingredients: Noir Streusel

  • 60 g
    icing sugar
  • 60 g
    ground almonds
  • 120 g
    vegan butter
  • 125 g
    plain flour
  • 2 g
    baking powder
  • 1 g
    salt
  • 10 g
    cocoa powder

Preparation: Noir Streusel

Sieve all of the dry ingredients into the mixing bowl add the butter and then mix.
Once the dough comes together take out and roll into a cylinder shape, wrap and then freeze
When you are ready to use the streusel, it take it out of the freezer for a few min and then grate. 
Place it immediately on top of the mince pie 
Bake at 160c for 20 min 
Serve warm 

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