![Chocolate and Pistachio Mince Pies](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/0f7a9cf45e653f5c1c63159fd0328014.jpg?itok=uP-mEXNO)
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.This mince pie it has a really rich and fruity mince meat and then the lovely soft pistachio centre is just what you nee...
- Shelf life:
- 5 days
- Conservation:
- Room temperature
Fruity Mincemeat
Ingredients: Fruity Mincemeat
-
250 gReady made Mincemeat
-
20 gchopped pistachios
-
20 gchopped dried apricots
-
10 gdried cranberry
Preparation: Fruity Mincemeat
Mix all of the ingredients together
Black Sweet Paste
Ingredients: Black Sweet Paste
-
225 gplain flour
-
25 gDCP-10BLACK
-
40 gicing sugar
-
2 gsalt
-
150 gvegan butter
-
20 gOat 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
Pistachio Praline Filling
Ingredients: Pistachio Praline Filling
-
100 gPRO-PI701BY
Preparation: Pistachio Praline Filling
Melt the white chocolate and the mix in the pistachio praline
pipe into a silicone mould
Freeze
Demould
Noir Streusel
Ingredients: Noir Streusel
-
60 gicing sugar
-
60 gground almonds
-
120 gvegan butter
-
125 gplain flour
-
2 gbaking powder
-
1 gsalt
-
10 gcocoa 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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