Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Melt the 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.
Sieve in the flour and cocoa powder and combine. Sprinkle in the chilli flakes and salt.
Mix the mincemeat, apple and clementine zest, then sprinkle in the ground cinnamon and ginger.
Roll the pastry out to 2mm thickness and cut with a 10cm circle cutter. Arrange each inside a muffin tin. Spoon one heaped teaspoon of mincemeat mixture at the bottom and press down. Follow by spooning one heaped teaspoon of brownie mixture on top and with a damp finger press the mixture towards the edges.
Place the tray in the fridge for 10 min then cook in the pre-heated oven until the pastry is golden. Sprinkle with icing sugar and serve.
‘Extra special’ tips:
*Use the pastry off-cuts (and maybe a little extra) to create decorations for the top. Roll the pastry to about 1.5 mm thickness. Use a small star shaped cookie cutter to create star shapes and place onto pies before baking.
*For gooey molten chocolate mince pies add a square of chocolate in the middle of the pie before cooking – allow to cool slightly before serving as filling will be very hot!