“Merry Christmas, Breakthrough!” from the Coffee Co team. ☃️
With this wintry season upon us, we have three different hot chocolate options at Coffee Co: regular (milk), white or dark. Why not try a mocha (coffee and chocolate combined)?
I love this wonderful time of year when we celebrate Christmas in July. One of my favourite things about celebrating Christmas mid-year is feeling Christmassy without all the pressure that comes along with Christmas and the many end-of-year activities. Also… it’s cold! We can enjoy a roaring fire, Christmas lights on by 5PM, and warm comfort foods too.
At the Stockwell house, we leave our tree up all year round (since 2019) to be ready to turn on the lights and snuggle up in the warmth with a Christmas movie or two. Even though I’ve lived my entire life in a tropical climate on December 25th, when I think of Christmas, I still think of snow, hot chocolates with marshmallows, a log fire, and a roast dinner with all the trimmings.
One of my favourite treats to make is my go-to “Jamie Oliver” mince pies. Take a bite, close your eyes, and it becomes Christmas any time of the year,
My version is inspired by Jamie Oliver’s original recipe. These are not your average mince pies as they combine Christmas flavours while using puff and filo pastries to create a stunning treat.
Kirstie’s “Jamie Oliver” Mince Pies
You will need...
- 1 jar fruit mince (approx. 400g)
- 1 packet filo pastry (frozen or fresh, I prefer fresh)
- 2 sheets puff pastry
- 1 packet slivered almonds (approx. 120g)
- 1 orange (zest only)
- 1 packet cranberries (approx. 150g)
- 125g butter, melted
- 12-cup muffin tin
- Pastry brush
Directions:
- Heat oven to 180°C.
- Lay out the two sheets of puff pastry and divide the jar of fruit mince between the pastry sheets, spreading evenly.
- Evenly divide and sprinkle the almonds and cranberries over the pastry.
- Zest orange evenly over the top, leaving some to zest for the end before baking.
- Roll into logs and cut each sheet into six even pieces, so you have twelve portions.
- Melt butter. Using a pastry brush, butter the muffin tin.
- Open filo pastry. Butter one sheet at a time and lay across the muffin tin, pressing into the holes as you go. Repeat this process six times, laying them in different directions, making sure the tin is well covered.
- Place one puff pastry round into each muffin hole so you can see the swirl of colour. Zest the rest of the orange on top and use the rest of the butter to baste the mince pies.
- Cook for 15-20 minutes, checking they’re golden brown and cooked in the middle.
- Cut into 12 mince pies, dust with icing sugar and enjoy warm from the oven or cold.
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Breakthrough Church