Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
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.
Sieve in the flour and cocoa powder and combine. Sprinkle in the Crushed Chillies and salt.
For the mincemeat filling mix the mincemeat, apple and clementine zest, then sprinkle in the ground Cinnamon and Ginger.
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.
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.
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.
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!