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Mini Mint Slice pies
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Prep Time:
155 minutes
Cook Time:
15 minutes
Total Time:
170 minutes
Mint Slice surprise mini pies topped with thickened cream for a perfect sweet treat.
Ingredients:
  • 337g pkt Arnott’s Mint Slice Family Pack
  • 190g (1 1/4 cups) plain flour
  • 125g butter, chilled, chopped
  • 55g (1/4 cup) caster sugar, plus 1 tbsp, extra
  • 20.00 gm cocoa powder
  • 1 egg, separated
  • 2½ tbsp iced water
  • 80g dark chocolate, melted
  • 300ml carton thickened cream
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line a baking tray with baking paper and pop 7 Mint Slice biscuits in the freezer for 2 hours or until frozen, while keeping the rest at room temperature.
  • In a food processor, blend the flour, butter, sugar, and cocoa until they reach a breadcrumb-like texture. Add the egg yolk and iced water, and process until a smooth dough ball forms. Transfer the dough to a floured surface, knead until smooth, wrap in plastic, and chill in the fridge for 15 minutes.
  • Roll out the pastry until 2mm thick between 2 sheets of baking paper. Cut 24 discs using a 7cm-round fluted cutter, rerolling scraps as needed. Place a room-temperature Mint Slice biscuit in the center of half the pastry rounds, then brush edges lightly with beaten egg white.
  • Place the remaining pastry discs on top and gently press the edges together to seal. Brush the tops lightly with the leftover egg white. Bake the pies for 12-15 minutes until the pastry is firm to touch, then let them cool on a wire rack.
  • Grate Mint Slice biscuits, then top each pie with a teaspoon of melted chocolate.
  • In a bowl, use electric beaters to whip the cream and extra 1 tablespoon sugar until soft peaks form. Gently fold in half of the grated biscuit. Spoon the mixture on top of the pies and sprinkle with the remaining grated biscuit.

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