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Chocolate Chipotle Pie


​250g sweet pastry (I used Paneton’s Ready Rolled Sheet), defrosted

1 ½ Tbl full fat milk

1 Tbl fine cornmeal

250g full fat, plain yoghurt

50g dark chocolate, finely chopped

2 tsp La Morena Chipotle Pepper, finely minced

2 Tbl Tio Pablo Chocolate Azteca, sieved

½ tsp ground cinnamon

1 tsp orange zest

¼ tsp sea salt flakes

50g sugar

1 egg


Preheat oven to 180 degrees Celsius.

Roll out your defrosted sweet pastry and press into a 10-inch, greased pie dish, patting down the bottom and up the sides with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to chill and harden for at least one hour.

Put the cornflour into a cup and whisk in the milk until smooth.

Scoop the yoghurt into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan, then add the finely chopped rubble of chocolate, the sieved Chocolate Azteca (or just sieve it straight in), chipotle pepper, sugar, cinnamon, orange zest and flakey sea salt. Place over a medium to low heat and whisk gently to remove any lumps.

Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, for about 5-10 minutes. Take the pan off the heat and continue stirring, until mixture has cooled. Add egg and stir continuoulsy until mixed through (ensure mixture is cool and will not cook egg). When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay.

Pour and scrape the mixture into the pie dish and bake for about 30 minutes, until the crusrt browns and the mixture begins to set. Remove, let cool slightly and serve, or place in fridge and eat cold the next day (flavours come out nicely when cold).


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