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Chilli Chocolate Mince Pies

Serves: 24
  • 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.

Cooking tip

‘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!

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