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It’s that time of year again
Posted by Alexandra Dibble Tuesday, 15th November 2016
It’s that time of year again, the weather is getting cold, the hat, scarves, coats and gloves are being dug out of wardrobes, all the takeaway coffee cups have turned red and that certain department store have released the highly anticipated Christmas advert.
With all this happening around us it’s now an acceptable time (we at Rangemaster think so anyway) to start thinking about all those yummy and delicious festive treats that everyone loves. The humble mince pie, is one of my favourite treats, served slightly warm with a steaming cup of coffee just makes me feel all warm inside and really gets me in the festive mood. However there is one thing I can’t abide from a mince pie or any pastry based product to be honest. That’s right, you guessed it; it’s the Bake Off dreaded “Soggy Bottom”.
Well Rangemaster has the perfect solution for you, meaning that soggy bottoms will become a thing of the past. Plus all those quiches and tarts that you usually blind bake can all be cooked in one stage.
The Rangemaster Duo Function works by using the base element in conjunction with the fan and fan element. Therefore the base element cooks the pastry cases and the fan and fan element evenly cook the filling. Imagine how easy making a lemon meringue pie would be with this function, making the usual three stage process a quick and easy one stage bake. It’s not just for those of you with a sweet tooth either the Rangemaster Duo function can be used for savoury flans and quiches without the risk of ever having that dreaded “Soggy Bottom”.
The Duo Function is available on the Rangemaster Built-in 10 Function and 10 Function Pyrolytic Ovens.
To tantalise your taste buds and get you in the festive sprit below is my recipe for a twist on the classic mince pie using the Rangemaster Duo Function to give perfectly crisp pastry base.
Triple Chocolate and Spiced Orange Mince pies
- Chocolate pastry
- 115g plain flour
- 2 tbsp cocoa powder
- 1 tbsp icing sugar
- 75g butter, cubed
- 1 egg yolk plus 1 whole egg
- 1 jar of good quality mincemeat
- 100g white chocolate chips
- Zest and juice from 1 orange
- 1tbsp vanilla bean paste
- 60g butter
- 60g Caster sugar
- ½tbsp vanilla bean paste
- ¼tsp ground cinnamon
- ¼tsp ground nutmeg
- 1 oranges, zest and juice
- 1 large egg
- 60g self raising flour
- 50g milk chocolate, melted, to decorate
- 12 hole shallow bun tin
- To make the pastry, blitz the flour, icing sugar and cocoa powder together until fully combined, add the butter and blitz until the mixture resembles fine breadcrumbs. Add the egg yolks and egg, blitzing until a dough is formed.
- Wrap the pastry in greaseproof paper and place in the refrigerator for 30 minutes.
- Preheat the Rangemaster Built-In 10 Function Oven to Duo function, 170°C.
- Once chilled, roll the pastry to 2-3mm thick, using a little cocoa powder instead of flour to prevent the pastry from sticking to the surface. Cut 12 9cm circles out and line the 12 hole bun tin. Place the lined pastry cases in the refrigerator to chill while making the filling and topping.
- To make the filling, mix the mincemeat, white chocolate chips, orange zest and juice and vanilla bean paste in a bowl and set aside.
- To make the topping, cream together the butter, sugar, vanilla bean paste and orange zest, until light and fluffy. Add the egg and beat until fully incorporated. Fold in the flour and orange juice.
- To make the mince pies up, place a large teaspoon of the filling in the bottom of the lined pastry cases, then place a teaspoon of the orange sponge topping on the top.
- Place the tray on shelf 1 of the pre-heated Rangemaster oven for 20-25 minutes.
- Remove from the oven and allow to cool before decorating with the milk chocolate.