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Chilli Chocolate Mince Pies
Ingredients
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2x100 grams (4 ounces) bars, dark chocolate
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75 grams (3 ounces) butter, unsalted
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175 grams (6 ounces) brown sugar
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2 eggs
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50 grams (2 ounces) plain flour
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15 grams (1/2 ounces) cocoa powder
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1/2 teaspoon Chilli Flakes
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1/4 teaspoon Sea Salt
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400 grams (14 ounces) mincemeat
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2 green apples, peeled, cored and grated
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2 clementines, zest of
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2 teaspoons Cinnamon Ground
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1 teaspoon Ground Ginger
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500 grams pack shortcrust pastry little extra pastry for decoration
Key Products
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Best served warm. Allow to cool slightly before serving as filling will be very hot! Pies can be stored in a sealed container for a week or frozen, then warmed through in the oven to return their gooeyness!
Instructions
- 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
- 2 For the chilli chocolate brownie topping melt the one bar of dark chocolate and butter together in a bowl over a pan of simmering water. Remove from heat and allow to cool slightly before beating in the brown sugar, followed by the eggs one at a time.
- 3 Sieve in the flour and cocoa powder and combine. Sprinkle in the Crushed Chillies and salt.
- 4 For the mincemeat filling mix the mincemeat, apple and clementine zest, then sprinkle in the ground Cinnamon and Ginger.
- 5 Roll the pastry out to around 2mm thickness and cut 18 discs with a 10cm circle cutter. Using a star shape cutter cut an equal number to top the pie. Arrange pastry discs inside a muffin tin.
- 6 Spoon one heaped teaspoon of mincemeat mixture at the bottom and press down, add a square of chocolate in the centre, followed by spooning one heaped teaspoon of brownie mixture on top. With a damp finger press the mixture towards the edges. Place a pastry star on top, rolled slightly thinner than the pastry case.
- 7 Place the tray in the fridge for 10 minutes then cook in the pre-heated oven for 20-25 minutes, or until the pastry is golden. Sprinkle with icing sugar and serve.
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