ASMR Baking - Chocolate Cherry mince pies

hello my lovelies for tonight’s videoI’m going to be doing a bit of Christmasbaking something that is a bit of atradition in my family is that we alwaysmake homemade mince pies it wassomething my mum taught me how to makewhen I was little and now I make themfor my family so traditionally for thoseof you who don’t know what mince piesare they are typically hay shortcrustpastry filled sweet treat so a minifruit pie I guess you could call themand typically they have lots of sugarand spices at different fruits mixed inusually currants of some sort raisinssultanas that sort of thingthis year I am making my version which Ihave started doing in the past a fewyears which is a little bit of a twiston your traditional mince pies so forthis I did make my feelings and mypastry myself so for the filling whichis in this jar here I had two shots ofbrandy liqueur in my mix I did sultanasraisins a bit of lemon peel also someglass a cherriesbecause they are my favorite and I thinkthey add something special to this mixso that was in my jar in the fridgeovernight along with my pastry which youcan see here it’s nice and squishy andthis is actually a chocolate pastry so Iwill put in the description all themeasurements you’ll need for this recipeif you want to try it yourself it’spretty simple to make the only thing Iwill say is it does take a bit of preptime so this is the cocoa that I usedthen I used two tablespoons in my mix ofpastry which it’s basically a shortcrust pastry but with added sugar andchocolate in so you don’t have to use achocolate for history of this recipe youcould simply use a plain short crust oreven a puff pastry is quite nice forsomething a little bit lighter differentso this is the perfect consistency andwhat I need for my pie cases so what I’mgoing to do now now that it’s roomtemperature I’m going to flour mysurface first of all so that nothingsticks to it because there’s nothingworse than a sticky pastryso that’s going to clear the area herejust get some of these items out of theway okayjust pop you two on side a second okaymy feelings and then just pop some flourover the surface okay and also a littlebit of my hands in case they get toowarm I don’t want my pastry sticking toeverything just tap tap tap tap tap taptap and sprinkle lovely I can snowblizzard just Pat that down and then I’mgoing to very gently roll out my pastrymaking sure that I coat it evenly oneach side to stop it sticking and that Iregularly turn it so that hopefully it’seven thickness so typically for my mincepies I like to have quite a thick baseon mine and a thin top lid it’s justpersonal preference some people likethinner pastries some people likethicker so what you can always do here’swhat I used to do when testing ourrecipe is I would make one test one andsee how it goes and then adjustaccordingly but because I’ve done thisone a few times now and know roughly howI want them to be so it’s just gentlyyou fallouts our pastryreally working those our muscles and ourbreasts that can see one our pastry tobe nice and smooth and pretty even forwhen we cut it out okay again justmaking sure that you rotate it so it’sgiven and you get the most out of it andflip over and and repeat okayso for this recipe it typically makesbetween 8 to 12 mince pies depending onhow big you want them I’m quite greedy Ilike my pie is quite deep filled so Idid end up using a bigger bass cutterthan I normally do just registersomething I have experimented with inthe past is using different shapecutters so a really nice idea is using astar cookie cutter at the top and bottomso they look less like pies and morelike film star dreams but just for thepurposes of this video I wanted to keepit nice and simple nothing too elaborateokay so here are my circular pastrycutters as I’ve got small one from thelid and pick I wonder for the base okaywe’re going to start with our basecutter first and then we will use ourlid on that later on once our pies arefilledI’m going to be using the crinkle sideand very simple all I want to do is justpress down give it a little twist and Ishould cut out beautifully for me sopressing down little twist and pull upand again seemed little twist and liftoffso I find if I give it a little bit of atwist at the end the pastry seems tocome away cleaner from the cutter so thepro tip therefore yeahpress down we go and upthe next step I’m going to do here isI’m going to pop my basis into my cakepan we’ve just already been buttered soit’s nice and oiled ready so they don’tstick they removed them smooth out anyrough edges and then just pop them inthere like thatgive them a little press down in themiddle and you might want to press thesides as well just so you get thislittle sort of bowl shape but do themlots of nice room for filling I’m goingto do that with all of my bases and thenwe cannot start filling games here andmy bass is lovely and ready to go solet’s take our mixture here beautifulI’m going to use a teaspoon for thisokay so do you find less is more you canalways go back and add more if needed soI want to try and make sure I get atleast one or two cherries in each onejust give them a little helping handmake sure that they’re nice and filledso I did make quite a lot of filling Idid have some left over so I thinkChristmas Eve I’m going to make maybeone large pie with the spillingsomething that I can cut up into slicesmake it half a Boxing Day I’m sure I’llthink of a use for the rest of thefilling even if is just to make morebins buyerslast one there just pop you in make surethey’re all nice and even beautiful soyou can see the cherries really standout from the mixture okay so the nextthing I’m going to do is to cut out thetops of my pies from the rest of mypastry pop them on the top and thenwe’re going to bake them for around tenminutes on one thirty because they arechocolate it will be a case of guessingby eye if they’re done because obviouslythey are quite dark so what I would sayis put them in for five minutes check onthem and then give them another fiveminutes if you think the pastry isn’tquite cooked so this is how they turnedout hey so what I like to do to finishis a dusting of sugar and that sort ofmelts in the pastry really nicely that’swhat I’m gonna do is oh look how gooeythat is beautiful I’m just going to showyou what the inside looks likeand also so I can taste a little bitbecause I just cannot wait so you cansee the cherries in there along with therest of our fruit and sugar it’s sotasty so tastyso that was my cherry chocolate mincepies they’re not obviously the prettiestcreation but they are super scrummy andto anyone that likes to bake like I doduring the holidays I definitelyrecommend making these I think next yearI’m going to try maybe orange andcinnamon or other different flavorcombinations so that would be really funto do and as I said you could alwaysmake these with a regular shop boughtpastry like a regular shortcrust it’scompletely up to you but I just reallylike the idea of chocolate and cherriestogether so I thought that would be agreat combination to work with so I hopeyou guys enjoyed this little Christmasbaking video and I wish you guys ablessed real time happy Christmas and Iwill see you guys in my next videobye guysyou