GIANT MINCE PIE
MAKES 6 PREP 15 MINS COOK 25 MINS
2 sheets frozen puff pastry, thawed 410g jar fruit mince ½ cup chopped skinless roasted hazelnuts 100g dark chocolate, finely chopped 2 egg whites, lightly whisked, plus 1 extra whisked 1 tbsp dark rum 1 tsp finely grated orange zest ½ tsp cinnamon ¼ tsp ground ginger 1 tbsp demerara sugar icing sugar, mixed berries, ice-cream, to serve
1 Preheat oven to hot, 200°C. Place a baking tray in the oven to preheat. Grease a 20cm round springform pan.
2 Using the pan as a guide, cut a 20cm round from one sheet pastry. Press into base of pan. Trim second sheet pastry into 3 x 6cm-wide strips. Press pastry strips onto the side of pan, trimming to fit. Press edges into pastry base to join. Fold pastry edge over itself to halve the height. Chill 10 mins. Using assorted star cutters, cut shapes from pastry offcuts. Brush with extra egg white and sprinkle with demerara sugar.
3 Meanwhile, in a bowl, combine fruit mince, hazelnuts, dark chocolate, egg white, rum, zest, cinnamon and ginger. Spoon into pastry case.
4 Bake 20-25 mins until puffed and golden, adding pastry cutouts to oven tray for final 10 mins.
5 Top fruit mince pie with pastry stars, dust with icing sugar. Serve with mixed berries and ice-cream.